Just Desserts

I know this is a really hokey title, but I only want to mention the sweeter things in life here. Very succinctly:

1. After I went to Suki with Markus yesterday, we stopped in on the SweetArt Cafe just up the hill from 1^st & Lonsdale. God damn! Is this place amazing. We shared a strawberry-rhubarb tart as well as one of the chef's favorites, the chocolate lemon tart. The first pastry was very nice, but it couldn't help but be overshadowed by the cafe's signature confection. The chef's pride is apparent in the word “Citron” gracefully scripted in chocolate on top of the bright, beautiful lemon curd... but it is even more apparent in the most easily overlooked detail: a thin layer of white chocolate between the tender pastry and the tart curd. This adds a very subtle depth to its flavor and keeps the pastry perfect, not at all soggied from the freshly set lemon curd. I repeat – god damn!

2. Later on that night, I had the pleasure of experiencing one of the North Shore's greatest dessert secrets: Ekmek from Pasparos Greek Taverna just west of 3^rd & Lonsdale. My girlfriend is a busser at this Lower Lonsdale fixture (the restaurant has been around for over 35 years), and loves sweets even more than I do. She is responsible for having introduced me to this divine delight – I'm pretty sure this dish sustains the Olympian gods themselves. A trinity of layers – Kataifi pastry (like vermicelli, at first I thought it was shredded wheat) soaked in honey syrup is its foundation, with a sweet custard middle, and a topping of smooth whipped cream. Sprinkled liberally with slivered almonds and cinnamon, this dish is as simple as it is perfect. I do not for a moment hesitate to include this in my pantheon of post-dinner perfection, along with crème brulee, chocolate mousse, and lemon tart. Thanks, D.... Thanks, Greeks.