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dessert

By adamg - 2/9/24 - 11:56 am

Boston Restaurant Talk reports that Uncle Tetsu, which makes cheesecakes, including green-tea matcha cheesecake and ube cheesecake made with purple Filipino yams, plans to open its first East Coast outlet on Hudson Street in Chinatown.

By adamg - 3/6/14 - 5:20 am

Sarah asks:

Are there any good gelato spots in Allston?

By adamg - 2/28/14 - 5:20 pm

Kathy Cahill asks:

Where to find locally made cannolis in JP-Ros-Hyde Park?

By adamg - 2/27/14 - 4:24 pm

Sweet Kingdom, which plans to sell only "healthy" desserts made of fruits and light sugar, won approval today to stay open until 2 a.m. at 145 Harvard Ave.

At a hearing Wednesday, Boston Licensing Board Chairwoman Nicole Murati Ferrer expressed surprise that a dessert place would seek to stay open that late.

By adamg - 4/23/10 - 9:02 am

Tiny Urban Kitchen posts photos of the baked Alaska at the Oceanaire Seafood Room on Court Street (which is part of a Midwestern chain - imagine if the Hilltop opened a restaurant in Kansas City).

By adamg - 10/27/09 - 9:08 am

Jen can't decide, but says the cannolis at Mike's have one advantage - if you buy so many that you can't eat them all at once:

... From personal experience, I have found that the cannolis from Mike's Pastry keep longer. The shells seem to stay relatively crunchy for at least one whole day (overnight), whereas the Modern Pastry cannolis get soggy in less than 24 hours. This could be because the Modern shells are smaller, lighter, and more delicate than the heftier, cookie-like shells from Mike's. ...

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