A Good Finish

Todd and I spent the weekend at the Park Central hotel and had a really nice five-course dinner in their restaurant, Cafe New York. All the food was good, but something I must, must, MUST learn to reproduce at home was the banana-chocolate French toast with maple ice cream. It was actually a slice of bread pudding, toasted on both sides and served with the ice cream. Seems like a lot of flavors going on at once but they all worked well together.

I also loved a berry soup that I started with there the night before. It was hardly sweet at all, and kind of fizzy with a sharp finish that makes me think it was made with sparkling wine or soda. Sprinkled with mint so every few bites would be a little different, with that fresh, clean mint flavor. I think there was cream in there, too.