Best of Summer: Desserts @ Nobu, West Hollywood

Posted by Anisha | Posted in , , , , | Posted on 8/30/2010

When it comes to food writing, I find that dessert and cocktails may very well be my forté... it's only taken a year to figure out. My attraction to writing sweet blurbs on Citysearch's now "decayed" Sugarbomber was magnetic and these days, dinner is always consummated with dessert.

About a month or so ago, an invite to sample the new desserts at Nobu popped up in my inbox and sweet tooth aside, I couldn't say no. I adored my first taste of Nobu at TOTNLA, classic miso marinated black cod with butter lettuce:

 I just had to order it again...
Miso black cod with butter lettuce ($8)

I made my trek to Nobu on a Saturday evening around happy hour, hoping to grab a little snack and to sip on a savory cocktail. I went solo and sat at the bar; it was all very picturesque and felt like a scene out of a movie. Clearly, I don't dine alone.

Pisco sour
pisco, fresh lime juice, sugar cane
tip: only $7 for mixed drinks at happy hour in the bar!

With a Pisco sour, there was really no need for company. I'm a sucker for cocktails with some frothy egg whites action and this one really hit the spot. Next time, I'll try their Spicy Açai made with (big surprise) Veev açai vodka.

The bartender is an expert when it comes to choosing quality ingredients for his cocktails. When I spotted my favorite ginger beer, Cock 'N Bull, he mentioned that he tested over ten ginger beers to find the right one for the Melbourne Mule. Now that is gingery sweet dedication. This smoky sour cocktail fared well when paired against the sweet debauchery that would soon envelop my mouth.

When it comes to desserts, I maintain a chocolate bias. To me, chocolate must end the day; hell, it signals bedtime like a tall glass of warm milk, but infinitely better! At Nobu, I had no chocolate... and it was good.

 Cheesecake ($12)
cheesecake mousse, sable breton, raspberry coulis, strawberry gelato
The first of Nobu's summer desserts is unfussy and is merely listed as "Cheesecake." Like its simple title, it's not overly complicated. The cheesecake mousse was light and airy (duh, it's mousse), feigning similarities in flavor to Taiwanese cheesecakes found in bakeries around Arcadia. The crust is a sable breton, a crunchy tart shell resembling a day old shortbread cookie. Paired with the dessert, is fresh raspberry coulis and a creamy strawberry gelato.

  shichimi sugar work:
where sweet and savory play nice

What screams "Nobu!" about this plate? Executive Pastry Chef Gabriel Riva incorporated shichimi, Japanese seven spice, into the delicate sugar decoration. Don't you dig when savory and sweet play off of each other so harmoniously?

Equilibrium ($11)
orange supremes, sweet goat cream cheese, micro arugula, caramelized pecans, & orange-pomegranate sorbet

In all honesty, the Cheesecake was good, but the Equilibrium blew my mind! This sweet salad of sorts made my experience at Nobu, as well as my list of Top Ten in 2010 desserts. Achieving perfect balance, the Equilibrium incorporated acidic oranges with the creamiest piped goat cheese, along with the tang of the micro arugula. The orange-pomegranate sorbet was perfectly sweet and reminded me that it was indeed a dessert. It melted into a soup-salad mess, which I happily spooned by tilting my plate. Finally, the caramelized pecans added the crunch factor this plate so desperately needed. It's everything you want in a dessert, without a sugar coma.

With summer ending, you must head down to Nobu for the Equilibrium and a cocktail. From a sampling of two desserts, it's pretty damn evident that Nobu West Hollywood is a solid dessert destination.

903 N. La Cienega Blvd.
Los Angeles, CA 90069

Nobu Los Angeles in Los Angeles on Fooddigger

Nobu on Urbanspoon

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