Best Panna Cotta - 2003
A key to the success of Delfina's splendid panna cotta is the buttermilk that is its very essence. The richness of this primary ingredient gives the dessert a silky, luxurious quality not often encountered in the culinary world. One of the simplest sweets ever conceived (its name means "cooked cream" in Italian, and that's just about all it is), panna cotta is perfectly representative of Delfina, a restaurant that revels in simple flavors beautifully prepared and presented. Craig and Anne Stoll's friendly, bustling industrial-chic trattoria cooks up transcendent, soul-satisfying Italian fare (love that grilled squid with cannellini), for which their feathery, satiny, lusciously lacteal panna cotta is the ideal conclusione.