Happy Gnome, St. Paul, Minnesota

The Happy Gnome is a local pub and restaurant near the Summit/Grand Avenue areas of St. Paul. It is apparently among the 125 best places to have a beer before you die. It also has a great patio for summer days.


Presentation:
Served in a low round bowl atop a medium-sized plate. Garnished with a raspberry on top of the crust.

Crust:
Crust is thin and no evidence of charring.

Custard:
Custard is good and has a touch of banana flavor to it. A touch too liquidy/soft. Service slightly cool.

Overall Impression:
Classic creme brulee with banana flavor in the custard. Overall good, but nothing amazing.

Rating:

2/5

Zazou, Redondo Beach, California

Zazou is a cozy contemporary restaurant in Redondo Beach just south of LAX.


Presentation:
Served in a low round bowl-like ramekin atop a dinner plate. No garnish.

Crust:
Medium thickness. Very hard. Classic flavor.

Custard:
Soft, low density custard. Consistent through out as far as density goes, but the temperature varied widely between cool and warm (presumably from where the crust was torched longer). Classic vanilla flavor, but not real strong at all.

Overall Impression:
Classic creme brulee, but the crust's hardness made it a bit less enjoyable. The subdued flavor is actually quite pleasant, although not particular memorable.

Rating:
2/5

Pittsburgh Blue Steak and Chop House, Maple Grove, Minnesota

The Pittsburgh Blue is a suburban steakhouse cousin to a group popular restaurants in the Twin Cities area. They offer top quality steaks in an upscale atmosphere.

Presentation:
Served in a medium height round ramekin on a salad sized plate. No garnish

Crust:
Moderate thickness and hardness. Touch of charring on the top and tasted like there was more.

Custard:
Strong vanilla flavor. Density and consistency were moderate.

Overall Impression:
This is another pretty standard creme brulee. High quality and good overall, but rather unexciting beyond the fact that it's creme brulee.

Rating:

2/5

Bacio, Minnetonka, Minnesota

Bacio is a contemporary Italian restaurant in the middle of the western Minneapolis suburbs. The decor is a very appealing combination of classic stone arches and with smooth wooden compliments.

Presentation:
Served in medium height round ramkin on a dinner plate. No garnish.

Crust:
Average crust, no charring, moderate hardness and thickness.

Custard:
Pretty typical custard with a strong vanilla flavor. A bit on the light side, but overall it is decent.

Overall Impression:
Average creme brulee. Not bad, but I don't think I'll remember it very long. Actually, it was really hard to do the post because even 12 hours later it's hard to remember anything specific about it.

Rating:
2/5

Kozy's, Edina, Minnesota

Kozy's is an upscale steak and fish place in Minnesota's Galleria shopping center. It's independently owned and operated which is always nice.

I must admit, I'm a bit out of practice. I have definitely slowed down the pace after changing jobs and not traveling 3 times a month. I will continue to post as I find restaurants serving dessert in its purest form. (I think you can guess what that is.)

(Sorry for the poor image, i really need to carry a real camera instead of using my phone...)

Presentation:
Served in a traditional oval medium height ramekin. Garnished with a sliced strawberry.

Crust:
Thin, delicate crust with no charring. Slightly less sweet than some.

Custard:
The custard was served slightly cool. The density and texture were unique and a bit more pudding consistency instead of the traditional firm custard. It had a very strong and pleasant vanilla flavor.

Overall Impression:
Overall, it had been over a month since my last dose of creme brulee. It was great to get a fix again, I hardly knew how much I had missed it! I definitely enjoyed the custard much more than I usually do when the density and texture are so soft. The flavor is good and I think it is a solid creme brulee overall.

Rating:
2/5

The Olive Bar/Acqua Restaurant, San Diego, California

The bar/restaurant in the San Diego Hilton Mission Bay Resort and Hotel. Pretty standard hotel restaurant although they do offer tables next to fire pits for a warm cozy morning or evening meal outdoors.

(I have the photo somewhere, just have to find it)

Presentation:
Served in a round bowl of medium depth. Garnished with strawberries.

Crust:
Crust was thin and not burnt with a classic flavor.

Custard:
Custard was light with definite vanilla overtones. The texture was moist and light almost to the point of a pudding consistency.

Overall Impression:
Pretty typical acceptable creme brulee except with slightly more liquidy custard than I prefer. Overall, it's pretty classic nothing really impresses or detracts. It does come in a pretty good size so it can easily be shared without feeling like you don't get a full dessert.

Rating:
2/5

Flame, Roseville, Minnesota

Flame is a classic American grill that definitely enjoys and likes to display fire (hence the name, or did the name before the fire...)


Presentation:
Served in a medium height wide round ramekin on a medium sized dessert plate. Topped with a mound of colored powdered sugar.

Crust:
Crust is medium to light in thickness and density. The taste is classical.

Custard:
Very strong vanilla flavor. Density is light but a bit thicker than the "whipped cream" style creme brulees. It is very consistent though and does not lean toward liquidity at all which is nice. The temperature is cool.

Overall Impression:
Overall I think this was a very pleasant creme brulee. It isn't gonna blow you out of the water in any way, but the classic vanilla taste along with a well done crust makes for an overall pleasant dessert that was the highlight of my meal there. The powdered sugar definitely added something new for me. I've seen it dusted lightly on the top of crusts before, but never piled on as it was for this one. It made for a fun textural dichotomy which I definitely enjoyed.

Rating:
3/5

Blue Point, Wayzata, Minnesota

Blue Point is an upscale seafood restaurant in downtown Wayzata, a small suburb to the west of Minneapolis. They offer a wide variety of fresh seafood and are located across from Lake Minnetonka.

(sorry, the color is off cuz I took this with my camera phone and the light was dim)

Presentation:
Served in a deep ramekin placed on a medium saucer. Garnished with a few pieces of fruit.

Crust:
Crust is hard with a classic flavor. There was a moderate amount of charring which was clear but not overwhelming.

Custard:
Custard is very soft and almost liquid. Strong vanilla flavor.

Overall Impression:
Overall, an average crème brûlée. The charring on the crust was noticable and detracts slightly from the flavor. The density and consistency is a bit too liquid for my liking. But overall, it fits the bill, but don't expect to be impressed.

Rating:
2/5

Whole Foods Market, Minneapolis, Minnesota

Whole Foods Market is a specialty grocery store, with a vast array of organic, high-quality, and locally grown food. They offer crème brûlée in the pastry/bakery section refrigerated area in small plastic containers. The first "non-restaurant" post for this blog. There were no directions or instructions on preparation for it, so I think it is basically up to you.


Presentation:
Obviously, this one is left up to the customer for the most part. As previously mentioned they it comes in a clear plastic container (with a tiny little spork attached) and is made in a round deep plastic ramekin.

Crust:
Hardly a "crust." It is actually extremely soft and provides no resistance to the small plastic utensil I used to eat it. The taste is classic though and does provide the sweet accent.

Custard:
Very strong vanilla flavor. The density is very light and a bit more moist than would be prefered. I ate it shortly after purchasing it, so it was quite cold since it was coming from the refridgerated section, but obviously this could be changed if desired.

Overall Impression:
Overall, I was very pleasantly surprised from the little super-market crème brûlée, but I also didn't go in with any expectations. I think the lack of a real crust really takes away from the experience. The tasty custard was good and definitely the right flavor, although the consistency was a bit too liquidy for my liking. I would say, if you're passing picking up groceries and feel a crème brûlée craving that you want to satisfy on the way home, this is your best bet. Beyond that, don't expect any more.

Rating:
2/5

Fogo de Chao, Minneapolis, Minnesota

Fogo de Chao is an upscale Brazilian steakhouse chain serving 13 different cuts of meat on sizzling skewers. It is truly a haven for carnivores.

Presentation:
Served in a low circular ramekin on a large dinner plate. The detailing around the edge of the dinner plate was special since the desert was for a special occasion.

Crust:
Crust is moderate in thickness with classic sweet taste.

Custard:
Room temperature custard (may be slightly cool). The density is moderate and consistent throughout. It has a strong vanilla flavor and rich custard flavor as well.

Overall Impression:
Overall, this is a good classic creme brulee. Nothing extravagant. Few risks, but generally well executed. The only recommendation I might make is to serve the custard either cool or warm. I think room temperature is just too unexciting.

Rating:
3/5

La Sauvagine, Montreal, Quebec

La Sauvagine is a standard French cuisine restaurant in the heart of old Montreal. A selection of wild game is available for dinner.


Presentation:
Served in a circular deep ramkin on a small saucer. Garnished with fruit and sprinkled with powdered sugar.

Crust:
The crust was moderate in thickness. Standard flavor and sweetness.

Custard:
The custard was warm toward the top and graduated to cool on the bottom. The taste had strong vanilla flavor. The density was light and almost on the verge of being liquid.

Overall Impression:
Overall a good but unexciting crème brûlée. The density could have been a bit firmer, but the taste overall was good.

Rating:
2/5

Da Toni, Sherbrooke, Quebec

Da Toni is an upscale French cuisine restaurant near downtown Sherbrooke.

(My camera phone seems to be having problems and so I've lost the pictures for the last three posts.)

Presentation:
Served in a low circular ramekin on a small plate. Garnished with 2 light crisp cookies.

Crust:
The crust is of medium thickness and has a peculiar tackiness.

Custard:
Custard is served warm. The density is light and the consistency is fluffy and almost liquid. It has a moderate vanilla taste.

Overall Impression:
This is a classic crème brûlée. I am not a big fan of crème brûlées that have liquid consistencies, so that is a major flaw. It seems to have high quality ingredients and tastes just right. Other than that I would say it's good, but not unique or outstanding in anyway.

Rating:
2/5

Olive Street Bistro, Shreveport, Louisiana

A popular and highly recommended north Italian bistro. It's privately owned an built in what was once a house. Apparently it's not uncommon to find celebrities reserving their private rooms. Couples on romantic, candle-lit dates are a staple.


Presentation:
The presentation couldn't get much simpler as it is served in a round medium height ramekin on a small saucer. No garnish.

Crust:
The crust is thin and delicate but still crispy. It has a general sweet taste.

Custard:
The custard is room temp towards the top and graduates toward cooler on the bottom. The density reminds me of something just thicker than a moist marshmallow (although the taste has nothing to do with marshmallows). The taste is a creamy, rich custard with a slight hinting of vanilla.

Overall Impression:
Overall this is a generally good crème brûlée with a classic taste and style. The density and texture are generally pleasurable. The taste is average overall.

Rating:
3/5

Red Rock Grill, Shreveport, Louisiana

Standard hotel restaurant in the Shreveport Hilton hotel.



Presentation:
Served in a deep square ramekin on a long rectangular plate with a small half circle of chocolate cake as a garnish.

Crust:
The crust for this crème brûlée is almost the central aspect of the desert. It is extremely thick and hard. It almost looks more like a topographical map of Western Colorado instead of a normal crème brûlée crust.

Custard:
No custard is very light in flavor overall, it almost more present in temperature and texture than it is in flavor. It is served cool to cold. The density is light.

Overall Impression:
This is a generic crème brûlée, but the chocolate cake actually steals some of the spotlight due to its terrific flavor. The crust is the most remarkable aspect of the crème brûlée due to it's hard, crunchiness. However due to the flavorlessness of the custard the desert it becomes very easily forgettable.

Rating:
2/5

Biaggi's Ristorante Italiano, Maple Grove, Minnesota

Biaggi's is a fun, casual, white-tablecloth restaurant that offers an extensive menu featuring a full selection of house-made and imported pasta, soups & salads, pizza, seafood, fresh fish, chicken, veal, steaks and desserts.


It might be argued that this deserves 3 postings since it's actually 3 different crème brûlées, but since you pay for it as a single dessert it will remain as one.

Presentation:
Each crème brûlée is served in a small rectangular ramekin placed on a long rectangular ramekin. The raspberry crème brûlée is garnished with a strawberry. The chocolate has powdered sugar sprinkled on top. The vanilla has a typical leaf garnish.

Crust:
The crusts are all relatively similar and delicate to soft with a very smooth texture.

Custard:
The raspberry custard is very sweet and tart. The chocolate is rich and creamy milk chocolate in taste. The vanilla is equally rich in vanilla taste. All are served cool to room temp. The density is medium as well as the weight. The taste overall for all three I would say is a touch too sweet and takes away some from the overall flavor.

Overall Impression:
I think the heavy favorite at the table was definitely the raspberry flavor. However all three are quite enjoyable. I also found the garnish of a strawberry on the raspberry crème brûlée to be a bit odd. By far the best aspect of this dessert is the variety you get. The ability to try three flavors of crème brûlée is quite an enjoyable flavor party. However, I think the only one that starts to transcend crème brûlée mediocrity is the raspberry flavor. Their score is based almost purely on the fact that you are given the three flavors to try and the overall experience as opposed to any of the individual desserts being individually remarkable.

Rating:
3/5

Mi Piaci, Dallas, Texas

Mi Piaci is Italian for “it pleases me.” An upscale eatery featuring fine Northern Italian cuisine.


Presentation:
Served in a medium height ramekin on a small saucer. Garnished with fresh fruit.

Crust:
Medium hardness. Sweet crust. I couldn't tell if the maple flavor that accents this desert is infused in the custard or the crust, but I'll get to that later.

Custard:
Cool in temperature. Very consistent smooth texture. A touch of vanilla taste and the aforementioned maple flavor accent. The weight is moderate to dense but not bothersome due to its smooth texture.

Overall Impression:
This is a fun crème brûlée while being mostly classic. You'll find it on the menu as Crèma Italiano, but don't be confused it's really crème brûlée. The hallmark is the maple flavor accent that as I mentioned before wasn't able to ascertain whether it came from the crust or the custard. The friendly server assured me that the maple is in the custard and I'll take her word for it. It otherwise is a classic and high quality crème brûlée. The custard is consistent in quality and overall the dessert works well with all it's parts.

Rating:
4/5

Mezcal Restaurant, Worcester, Massachusetts

A small warm Mexican hot-spot in downtown Worcester. The house specialty is guacamole and tequila and I can vouch that the guacamole is second to none I've tried. They offer a Jericaya for which is described as a Mexican style crème brûlée.


Presentation:
Serve in a deep circular ramekin on a square plate. No garnish.

Crust:
Brown sugar crust which is very hard. Slight charring in the middle. The brown sugar definitely comes through in the taste of the crust.

Custard:
The custard is warm towards the top and graduates toward cool on the bottom. The density slightly lighter than average, and extremely smooth. I has a noticeably spiced taste which overpowers the vanilla.

Overall Impression:
I think this is the best crème brûlée I've had that I don't particular prefer the taste of. I regularly do not find spiced custard favorable in these desserts. However, the custards smooth texture and density of the custard is enjoyable. I think the crust is a bit too hard, but that is expected when using brown sugar.

Rating:
2/5

East City Grill, Weston, Florida - Part Deux

Still the same modern style dinner restaurant. With a destinctive flair and many exciting options. This is a second entry because the apparently the pastry chef has changed at East City Grill and with the changing of the guard so has crème brûlée.


Presentation:
Served in a traditional low-to-medium height ramekin on a decorative plate. Garnished with blackberries, raspberries, and blueberries. The easiest change to see initially is the change from the almond lace crust bowl to a standard dish.

Crust:
The crust has not changed remarkably. Crust is hard but not overly thick. Sweet and complements the dessert very well. This particular rendition had no hint of charring.

Custard:
The custard itself is also unchanged save for the removal of the submerged strawberries. This still stands as the best combination of strong vanilla taste with sweet taste and a very light pleasant texture.

Overall Impression:
Occasionally in life things come around that change the little things we so appreciated before. These changes are what makes one truly appreciate when those details remained in the original form. This crème brûlée is a very small example of such a change. The removal of the almond lace bowl and the slice strawberries in the bottom of the custard are small changes but remove two aspects that were the reasons I rated it so highly the first time. They were the incremental details that really made this unique. Unfortunately the inevitable drop in rating due to its more average appearance will be a slight black mark against what still is a superior crème brûlée. The taste of the custard still remains extremely fun tasteful. The combination of the crust and fruit (albeit on the side now) is still a flavor playground in your mouth. However, the small details which helped this dessert ascend to the top before will result in its drop to upper tier instead.

Rating:
4/5

Ciao Bella, Boston, Massachusetts

A casual, chic Italian restaurant in the heart of downtown Boston. It can be found among the lively restaurants and shops along Newbury Street.


Presentation:
Served in a medium height round ramekin on a dinner plate. Garnished with fruit.

Crust:
Medium crust with classic sweet taste.

Custard:
Served warm. Very thick density. There is a very curious taste within the custard of this dessert. It almost tastes like a hint of cookie batter or something similar to that. There is no vanilla taste to it.

Overall Impression:
In general, I do not prefer the taste of the custard so that really reflects on my review. The taste of the custard was really the only thing that stood out to me. The crust and garnish are unremarkable. The texture and density did not combine well in comparison to many other crème brûlées.

Rating:
1/5

InContro, Franklin, Massachusetts

A warm Italian restaurant with a cozy interior and billiards hall.


Presentation:
Served in a large medium height oval ramekin on a dinner plate. Garnished with two sigaretta cookies and drizzled with warm chocolate and powdered sugar.

Crust:
Thick crust with a grainy texture. There is a bit of charring in the center.

Custard:
The custard is served cool. It has a medium density. It has a strong custard taste and no real hint of vanilla except the vanilla shavings on the bottom of the dish.

Overall Impression:
While mostly a classic crème brûlée, the charring on the crust and the lack of vanilla in the custard stand out as significant drawbacks. On the plus side, the chocolate drizzled on the top serves as a nice accent. The cookie garnishes are also pleasant. Overall this creme brulee suffers from severe mediocrity. You do get a large portion on the plus side.

Rating:
2/5