Cheesecake - $12 | Photo credit Craig Takahashi
Summer is upon us, and there’s no better time to introduce a new dessert menu. Nobu on La Cienega has you covered – with three new options from pastry chef Gabriele Riva. This ever delicate-yet-decadent, deconstructed cheese cake is made with Cheesecake mousse, sable breton, raspberry coulis, and sweet gorgonzola gelato. Yes – gorgonzola gelato! (Indeed, I am on a gorgonzola ice cream kick and cannot wait to try this one – especially after the phenomenal Pear-Gorgonzola-Walnut ice cream from Tai Kim of Scoops at the Eat My Blog Bake Sale over the weekend.)
Equilibrium - $11 | Photo credit Craig Takahashi
Further along the summer theme is Chef Riva’s Equilibrium ($11), which resembles a fresh green salad. The dessert is a mix of orange segments, light goat cheese cream, baby arugula, carmelized pecans and sorbet. I’m curious to try this one out; I can’t say that I’ve ever had a salad for dessert, before.
And don’t forget that there’s a fresh summer cocktail menu to lead into or even supplement your desserts…
Nobu West Hollywood
903 N. La Cienega Blvd.
West Hollywood, CA 90069-4709
310.657.5711
Bar and Lounge
Sun – Mon: 5 – 10:15 PM
Tue – Sat: 5 – 11:15 PM
Happy Hour 7 nights per week:
5 – 8 PM
Definitely yes on sorbet, but I’m with you on salads for dessert. Strange.
m@ – Haha, but as always, can’t knock it til you try it. We’ll see…
Just because you put the toppings on the side, doesn’t make it “deconstructed.” Is a burger deconstructed when ketchup and mustard are off to the side?
To be a deconstructed cheesecake, the ingredients of the cheesecake (graham cracker, cream cheese, etc) would have to be served separately in such a way that a single bite of the individual offerings would evoke the idea of a cheesecake.
Ergo – I stand corrected. I admit it was flippant of me to use it. Thanks for contributing.