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My first visit to d Bar Desserts, the new pastry shop/casual bistro located on Fifth Avenue in Hillcrest, was successful in nearly every way, except that after my meal, I didn’t have room for dessert. Since I’d watched several of them being put together at the long, sleek dessert bar, I knew that a second trip was mandatory.
http://sandiegoreader.com/users/photos/2012/jul/10/27653/
The owner, Keegan Gerhardt, was behind the bar that night, pitting cherries and cutting up stone fruit, greeting and chatting with patrons, and making a fan’s birthday even happier by inviting her behind the counter to pose for several photos.
http://sandiegoreader.com/users/photos/2012/jul/10/27655/
I was having trouble deciding between the Apricot Chamo ($10) and the Helado ($9), caramel flan, rum cream, caramelized plantains, toasted coconut and vanilla ice cream. I love fruit desserts, but stone fruits can be fickle.
http://sandiegoreader.com/users/photos/2012/jul/10/27657/
I needn’t have worried. Lightly roasted, thinly sliced fresh apricots sat atop a buttery, crumbly, three nut Linzer. The fruit were barely warmed through, just beginning to soften and release their juices. Tucked under the quenelle of smooth, slightly tangy apricot sorbet were crunchy pieces of almond praline. On the side, another quenelle, this one crème Chantilly, a pool of sweet apricot puree, and a swirl of simple syrup, embedded with edible lustre. Each part of the dessert was very well executed, and I enjoyed trying, say, a bit of fresh apricot with the syrup and the crème in one bite, then something completely different in another.
http://sandiegoreader.com/users/photos/2012/jul/10/27658/
John picked the Cake and Shake ($9), a three layer chocolate cake with a vanilla, chocolate or strawberry shake or malt. The cake was tender and rich, super moist, and deeply chocolatey, layered with creamy frosting. The chocolate malt, thick with ice cream, was a nice frosty side, and just the right size.
We shared a steaming pot of French press coffee, the perfect accompaniment to both desserts.
http://sandiegoreader.com/users/photos/2012/jul/10/27654/
d Bar Desserts
3930 5th Avenue
San Diego, CA 92103
619-299-3227
Hours:
Tuesday - Thursday - 11:00 am - 10:00 pm
Friday - Saturday - 11:00 am - midnight
Sunday - 11:00 am - 10:00 pm
Closed Mondays.
My first visit to d Bar Desserts, the new pastry shop/casual bistro located on Fifth Avenue in Hillcrest, was successful in nearly every way, except that after my meal, I didn’t have room for dessert. Since I’d watched several of them being put together at the long, sleek dessert bar, I knew that a second trip was mandatory.
http://sandiegoreader.com/users/photos/2012/jul/10/27653/
The owner, Keegan Gerhardt, was behind the bar that night, pitting cherries and cutting up stone fruit, greeting and chatting with patrons, and making a fan’s birthday even happier by inviting her behind the counter to pose for several photos.
http://sandiegoreader.com/users/photos/2012/jul/10/27655/
I was having trouble deciding between the Apricot Chamo ($10) and the Helado ($9), caramel flan, rum cream, caramelized plantains, toasted coconut and vanilla ice cream. I love fruit desserts, but stone fruits can be fickle.
http://sandiegoreader.com/users/photos/2012/jul/10/27657/
I needn’t have worried. Lightly roasted, thinly sliced fresh apricots sat atop a buttery, crumbly, three nut Linzer. The fruit were barely warmed through, just beginning to soften and release their juices. Tucked under the quenelle of smooth, slightly tangy apricot sorbet were crunchy pieces of almond praline. On the side, another quenelle, this one crème Chantilly, a pool of sweet apricot puree, and a swirl of simple syrup, embedded with edible lustre. Each part of the dessert was very well executed, and I enjoyed trying, say, a bit of fresh apricot with the syrup and the crème in one bite, then something completely different in another.
http://sandiegoreader.com/users/photos/2012/jul/10/27658/
John picked the Cake and Shake ($9), a three layer chocolate cake with a vanilla, chocolate or strawberry shake or malt. The cake was tender and rich, super moist, and deeply chocolatey, layered with creamy frosting. The chocolate malt, thick with ice cream, was a nice frosty side, and just the right size.
We shared a steaming pot of French press coffee, the perfect accompaniment to both desserts.
http://sandiegoreader.com/users/photos/2012/jul/10/27654/
d Bar Desserts
3930 5th Avenue
San Diego, CA 92103
619-299-3227
Hours:
Tuesday - Thursday - 11:00 am - 10:00 pm
Friday - Saturday - 11:00 am - midnight
Sunday - 11:00 am - 10:00 pm
Closed Mondays.