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All Treats—and a Few Tricks

Just reading this column may make you gain a few pounds. This month, it’s sweets and more sweets.


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Instead of ice cream, Le Bistro's almond berry tart is graced with a crescent of lemon mascarpone. Yum.

Photo: Olivier Koning

I have a confession. When I’m not working—and sometimes when I am—I skip dessert.

It’s not restraint. It’s greed. Confronted with an appetizer menu at the top of the meal, I want all the small plates. They crowd the table, and, unfortunately, fill me up so I can sometimes barely finish my entrée, much less dessert.

However, this month my assignment was to write up a collection of the best desserts I could find.

The trick, as far as I could tell, was to eat an appetizer or, at most, two, then go directly to dessert, a strategy recommended by members of my own family, who often ask for the dessert menu first and plan accordingly.

If you think that dinner is merely a prelude to the sweet course, this column’s for you.

 

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Honolulu Magazine November 2017
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