Long Island restaurants serving creamy, global desserts: 3 picks
All around the globe, people crave something sweet and creamy at the end of a meal.
In Italy, that may be a custardy panna cotta. In France, a crème brûlée or an airy mousse, perhaps. Kazandibi, a milky pudding with a burned- sugar topping, works well in Turkey.
Here's where to go global for creamy desserts:
Dessert alone is worth a trip to this bustling Italian spot. A highlight is the clean-tasting panna cotta, which is served with Cointreau-steeped berries.
From chef-owner Joe Bonacore's three-star kitchen come miniature desserts presented on spoons. Among them are an opulent Nutella panna cotta, a lovely tiramisu and a rich crème brûlée.
At this ultracasual Turkish eatery, the house-made kazandibi is an airy, milky, creamy custard with a burned-sugar topping. It's hard to resist -- and all too easy to finish.