I went to Abacus during Restaurant Week for the third straight time this year. If you've never been here, I would highly recommend it. The maitre-d (woman with French accent) is incredibly rude both on the phone and in person, so if you can get past that, the food is worth it.
Their desserts during RW are meant to share. That's unfortunate for my husband. I thought this year the desserts were far better than previous. I remembered all of the flavor and taste, none of the name. Sorry guys. But blogspot is mobile device friendly right?
On the far left of the dessert plate was this wonderful chocolate mousse sandwich-like thing. It had a ribbon of chocolate mousse in between two layers of chocolate, topped off with 3 scoops of mousse and a raspberry. The mousse was light but very flavorful, not heavy and superficially rich like poorly made mousse. This was delish. I personally think they should have put some strawberry slices with it...to give it a chocolate covered strawberry effect. One of my favorite desserts this year!
In the middle of the plate was a lemon dessert of some sort with mascarpone cheese, a lemon drizzled/brushed thin cracker, and some lemon jam-like substance. I am not a fan of limes, lemons, and other tart desserts, but this was one of my favorites (well, all except the jam part). Then again, who doesn't like mascarpone?
On the right of the plate was a peanut butter chocolate creation with some peanut butter cookies. It was a very sophisticated dessert, and unfortunately, my palette has been trained over the decades to enjoy cheap peanut butter chocolate desserts, like peanut butter + nutella on a huge spatula at midnight. It was a very yummy dessert, but very thick, solid, and heavy, which isn't to my liking.
Side tangent: the food and intermizzios are always wonderful here. This is where I got my idea for my famous watermelon-lemonade slushee. This past year, they had a violet slushee intermizzio, absolutely wonderful!
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