Is Dessert Back on the Menu? These Chefs Say So

There was a time when “Would you like to see the dessert menu?” felt like the easiest “Yes, please” in the world. But in many restaurants, the pastry section has become an afterthought. Gone are the sprawling lists of sundaes, cakes, tarts, puddings, and pies; dessert menus are shrinking as dining habits shift, priorities change, and fewer diners indulge their sweet tooth.

Where this section was once a fundamental of any restaurant worth its sugar, an increasing number of top eateries are doing away with it altogether. “Myself and [head chef] George [Williams] decided very early on to not have a pastry section,” says Beth O’Brien, sous chef at The Fat Badger, part of Read Entire Article