I don’t normally go for desserts, unless they’re included in the Restaurant Week menu. But the sweet and salty combos offered at Nostrano made for a pretty exciting dessert menu.
A friend and I went just for the desserts and split the gianduja chocolate panna cotta. When the dessert was delivered the first thing I noticed were chocolate crisps and small little chunks of glazed goodness. The glazed goodness ended up being toasted hazelnuts and toffee, which were amazing with the chocolate panna cotta. And the cherries were simmered with black pepper, which took down the sweetness factor and added a good savory element.
FOOD NOTES: Based on the yummy balance of sweet and salty, and creamy and crunchy Nostrano uses in their desserts, I hope to be blogging about their dinner menu sometime soon!