Restaurateurs get their just desserts

Restaurateurs get their just desserts

At the fine-dining restaurant Sona in Los Angeles three out of the nine courses on the tasting menu are devoted to desserts.

But the best is always saved for last—chocolate.

Chocolate is a vital component of any dessert menu and often is a major driver of dessert sales. And while many restaurateurs will settle for a simple flourless chocolate cake or mousse option to keep chocoholics happy, others use the menu

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.