D Bar officially opens today, right beside Snooze in Hillcrest. Both spots are Denver imports. D Bar is the creation of pastry chefs Keegan Gerhard (of Food Network fame) and Lisa Bailey. At the preview event, I sampled several savory items and a few cocktails, but the best part was the desserts, all of which were foot-stompingly, teeth-tingly good. Many of the items served were created specially for the preview, but the churros and souffle are part of the plated dessert menu. Scroll through the pics for a closer look at what’s in store at Hillcrest’s newest sugar shack.
Location Archives: Hillcrest
I haven’t been this excited about coffee cake in… ever. Writing about sweets is its own reward, especially when I discover something new where I least expected. Such is the case with the coffee cake at Kona Coffee Co. in Hillcrest. I tried all three varieties, but the chocolate chip was by far the tastiest. […]
I’ve been on a bit of a pancake kick lately. Typically my increase in pancake consumption coincides with the end of strawberry season (and, with it, crepe-making season). Luckily, there are lots of places to satisfy cravings for pancakes in San Diego, including the circus-big banana chocolate ‘cakes at The Tractor Room, blueberry and lemon-curd topped ricotta pancakes at Whisknladle, and Snooze, which has nine different options, ranging from “plain ol’ buttermilk” to red velvet.
Bananas and chocolate are a natural pairing, whether you add a few handfuls of chocolate chips to your banana bread or a thick layer of Nutella and some banana slices to a crepe. The combination also works when cooked into a pancake, but few are as expertly executed as the circus-big banana chocolate pancake at The Tractor Room in Hillcrest.
Sunday morning at the Hillcrest Farmers’ Market inevitably means a visit to Joes on the Nose — a roving coffee truck that is one of the many food and beverage vendors at the market. The orange truck offers a variety of beverages, several of which are heavy on sugar and caffeine (a good thing for anyone with a sweet tooth, especially in the early morning!)
Cheesecake is the ultimate “save it for a special occasion” dessert. It’s often too heavy, making it land like an anvil in my stomach. Knowing the caloric content of one tiny slice makes it easy to pass on this most-delicious dessert, and relegate it to a once in awhile indulgence. Except when it comes to Vonda Lee’s California Cheesecake — the treat with all the goodness of a 5-inch tall slice of NYC-style slice in a downright dainty single-serving cup.
Vonda’s uncooked cheesecakes are made without eggs and are much lighter than traditional cheesecakes, but just as satisfying. At the Hillcrest Farmers’ Market, several flavors were available, including Chocolate Fudge, Caramel, English Toffee, Cookies and Cream, plus fruit flavors like Strawberry, Blueberry, and Key Lime. After sampling the Chocolate Fudge and the Cookies and Cream (both excellent!), I settled on the most refreshing flavor of all: Key Lime.
In Hillcrest, San Diego’s gayborhood just north of the downtown core, dessert options are abundant. One of the best places to satisfy a sweet tooth is Babycakes, a cafe/bar that serves some of San Diego’s biggest and most frosting-laden cupcakes.
Cupcakes come in a mind-boggling variety of flavors, including classics like vanilla, chocolate, and red velvet, plus inspired flavors like blood orange, guava mango, and peanut butter and jelly. For $3.50 you get a larger-than-usual cupcake topped with a towering swirl of icing.