Whenever my wife and I go to a fine-dining restaurant, I struggle to choose between more avant-garde dessert options and something familiar. My first thought on seeing “burnt Basque cheesecake with black garlic dulce de leche” on the menu at The Iberian Pig was, “Nah, I’m good.” But the dish let me — ahem — have my cake and eat it too. The top is perfectly caramelized, so you get just the right amount of bitterness to balance each bite of rich, dense cake. And the process of aging the garlic to turn it black has transformed most of its sharp savory flavor into something sweet but not cloying, so you get a bonus dimension of flavor.
Best Fancy Dessert
Burnt Basque Cheesecake at The Iberian Pig
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Stephen Trageser
Music Editor
Burnt Basque Cheesecake at The Iberian Pig
Stephen Trageser
Music Editor
