Sugar high: Chefs seek to cash in on meal’s end

Sugar high: Chefs seek to cash in on meal’s end

As Paul Conforti tells it, when he and his partner Kim Moore opened the first Finale Restaurant in Boston in 1998, the only place you could get a plated dessert was in a fine-dining restaurant or a fancy hotel.

“We just didn’t think that was right,” he says.

So he and Moore sought to make it even easier for diners to enjoy such affordable indulgences.

“Even the best desserts in the country” us

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