Sneak Peek at the Restaurant at the Cheshire's Brand New Lunch Menu (PHOTOS)

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click to enlarge Blueberry cheesecake | Nancy Stiles
Blueberry cheesecake | Nancy Stiles

The blueberry, rooibos and ricotta cheese cake was a light and airy -- almost like bread pudding. It is served with a scoop of subtly sweet blueberry rooibos gelato.

click to enlarge The banana split sundae | Nancy Stiles
The banana split sundae | Nancy Stiles

We asked chef Hale if he was trying to kill us with this sundae; he laughed (notice that he did not deny it). The concoction is out of the mind of a mad dessert genius. He says it is a take on the banana split, but we're calling it the kitchen sink sundae. A fudge brownie, bananas, oatmeal raisin cookies, marshmallows, almonds, blueberries, strawberries -- coconut ice cream, cherry ice cream and vanilla ice cream filled the bowl and sent us over the edge.

Follow Cheryl Baehr on Twitter at @CherylABaehr. E-mail the author at [email protected].

About The Author

Cheryl Baehr

Cheryl Baehr is the dining editor and restaurant critic for the Riverfront Times and an international woman of mystery. Follow her on the socials at @cherylabaehr
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