Best Desserts, 2014:
At Corner Bistro, it starts with The Cake, a twist on angel food that has survived several iterations of the menu. It only gets better from there. From silky crème brûlée to Key lime pie to a budino made with ice cream, we love them all.
Nothing seems as overtly French as a cheese plate. At Corner Bistro, the chef picks new favorites as the seasons change. Onion soup gratin and baked Brie cement the Gallic feel of the menu. Tarte flambee of lardons with goat cheese and shallots also speaks French, but if Corner Bistro is not strictly French, the menu certainly has a French feel, offering bistro fare like steak and potatoes and a fish of the day. Did we mention the creme brûlée?
We like the warm tones of gray and photos of the Riviera that have brightened Corner
Bistro, but we love the French touch on the menu as manifested through traditional tarte
Items like the Bistro BLT keep us interested in Corner Bistro year after year. Bacon
of pork belly is topped with peppery arugula, tomato jam and an aïoli of caramelized
shallots on a fresh baguette. The chicken salad is some of the best anywhere.
Loosen your belts. Beloved pastry chef Judy Baker is back at Corner Bistro. She’s the original maker of all things sweet at the neighborhood eatery. Staffers say that the Key lime pie and the banoffee tart, the only desserts made off the premises, will remain. Patrons would rebel if they didn’t. Baker, who happens to be the sister of owner Mickey Donatello, is creating all new, homemade goodies. That means peanut butter cheesecake, folks. Welcome back, Judy.
Owner Mickey Donatello changes The Corner Bistro menu every spring and fall, but three popular items—Donatello’s personal faves—never go away: Key lime pie, Cuban black bean soup and the Cuban sandwich. Brunch business doubled after Donatello rolled out his new Sunday menu in March. Attribute the success to the thick French toast made from LeBus Bakery bread slathered in caramel sauce. Or the eggs Benedict, featuring roasted artichoke hearts, a crab cake and a poached egg atop a brioche crouton topped with Hollandaise sauce.
The servers at Corner Bistro attend without being overly attentive, smile without being too smiley, and preach the menu without being too preachy. In other words, servers Patrick, Tim, Dawn, Natalie, Ian, Elizabeth, Deb, Nicole, Laura and Robin have it going on.