Some of my most recent memorable dessert experiences were at one of Chicago’s much talked-about Randolph Street eateries and Asheville, North Carolina’s splendid “Horizons” Restaurant at The Grove Park Inn.

At the local spot, I was surprised by the minimal portions of the desserts as well as the presentation.  So much care seemed to have been taken in the preparation of the savory foods that stopped there.  Dessert felt almost an afterthought with a big price tag.  The menu descriptions were convoluted and somewhat difficult to follow.  Then, within seconds of the dessert being delivered to the table, so was the bill.  What a way to dim the light on an otherwise delightful experience.

Horizons, on the other hand, hit the nail on the head.  Fully aware that the dining room would be welcoming cake decorators and pastry chefs from around the country, the kitchen team set out on a mission to create a unique plate-up to correspond to the occasion and season.  The stage was set with the fact that the pastry chef had actually researched each of the visiting chef’s bio in order to gain more insight into what might be most appealing.  The result?  A duo of sweet delights including: a Chocolate espresso mousse with chocolate cinnamon flourless cake & hot chocolate orange ice cream and Nutmeg spice cake with sweet potato butter, candied cayenne walnuts, gingerbread ice cream, & crispy sweet potato garnish.  Considering that I enjoyed those desserts three months ago and am still talking about it…in a good way…says a lot about the finished product and the pride that the Chef took in the process and work that he and his team put into that one dessert experience.  I am planning a return visit to Horizons in May and am already savoring the idea of another delectable sweet ending to a meal there.

Of course, I am not suggesting that every dessert experience should or could practically be such an over-the-top experience as that special occasion at Horizons.  What I am suggesting is that restauranteurs and pastry chefs always consider that a dessert does leave a lasting impression.  So take this component of the dining experience seriously.  Invest in well-trained staff, focus on robust flavors, and use the finest ingredients your budget can handle.  Your customers, and you, will be glad that you did.

Desserts by Iain Jones at Grove Park Inn

I generally prefer to choose restaurants where I know I will be served a well-made dessert.  Today’s lunch spot also had to be convenient to the Blue Line to accommodate a friend arriving at O’Hare from London.  Hot Chocolate is just minutes away from the Damen stop; and with Mindy Segal at the helm, I was confident that dessert would be just right.

My smoked portobello sandwich was teeming with flavor: hummus red pepper and tomoato preserve served on a soudough flatbread.  My friend’s lamb sausage was served with a delectable Krema Kasa cheese and wild arugula.

Already full from the satisfying portions and local brews, we opted to share one of Mindy’s dessert creations: warm brioche donuts served with hot fudge.  What a perfect indulgence on a rainy day.  The sugar crystals danced on my tongue preparing me for the warmth of the brioche and the silky fudge that topped it off.

Besides the spot-on foodstuffs, the thing that will keep me (and my friends) returning to Hot Chocolate is the attentive service and friendly greeting we received from our server and hostess.

I now understand why everyone has been encouraging me to check out Hot Chocolate and hope you will too.

Hot Chocolate.  1747 N. Damen.  773-489-1747.  www.hotchocolatechicago.com