Crème de la crème

Ottawa Magazine - - CITY BITES - For more sweet spots to get great desserts, see page 71.

By Cindy Deachman

Clover’s crème brûlée

Tra­di­tional desserts at this un­pre­ten­tious restau­rant of­ten come with a sur­pris­ing twist. Crème brûlée, in­cred­i­bly, is made with honey from co-owner/chef West de Cas­tro’s own bee­hives. The creamy cus­tard and caramelized crust are com­pa­ra­ble to, let’s say, food for the gods. A morsel of hon­ey­comb perched on top sim­ply oozes with honey. Clover, 155 Bank St., 613-680-8803

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