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Best Bar Desserts - 2009
The bar-snack concept attains sweet new heights at Candybar, a hip little Western Addition venue where desserts get top billing with the cocktails, suds, and vino. These aren't your basic Gummi Bear-and-biscotti meal-closers, either. Chef Kyle Caporicci's half-dozen daily offerings are unique and perfectly realized culinary creations that are scrumptious on their own or with a glass of port, vin santo, or champagne. Opt for the Fudgesicle, a bar of luscious bittersweet mousse dipped in melted chocolate, frozen, and drizzled with sweet and salty caramel; a piquant, delicately crusted lemon tartlet served with a swirl of white chocolate powder and pistachio dust; or the rich, moist pumpkinseed cake adorned with butterscotch-glazed bananas and brown butter sage ice cream. Complementing these edible artworks is a clean-lined glass-and-sculpture setting more reminiscent of a Jackson Square gallery than an Outer Lands saloon, and a beverage list that includes loose-leaf teas and espresso drinks as well as wines by the glass, beers by the bottle, and several fanciful champagne cocktails.
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