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Freshly baked brioche seared in butter. Chocolate pastry cream. Silky mousse fashioned from house-ground peanut butter. Bananas Foster sauce. Bacon-studded caramel. Candied peanuts. These are the components of The Elvis—a dessert so exceptional I can’t remember anything else I ate at the meal it capped. And that is saying a lot, considering it was served to me at The Blac…