words by Caitlyn Edson | photos by Justin Legaspi
After you’ve savored your last bite of steak, and your dinner plates have been cleared, your server will bestow upon you a book of libations and sweet offerings. Trust us, you’re going to want to save room for at least one of the desserts listed in this little blue book. Our Boat Street Bread pudding, a recipe pulled right from Renee’s cookbook, is a menu staple; the rum butter, plump golden raisins, and fresh cream poured right over top of this warm and decadent bread pudding is in a class all its own. There’s a reason we keep it around.
If you’re in search of something more adventurous, we encourage you to try our potato ice cream, a fantastic frozen dessert made from roasted potato skins that would otherwise be discarded when Bateau’s chefs prep potatoes for our savory side dishes. The smooth ice cream base is complemented by ganache, brioche, olive oil, and cocoa nib, playing off of the subtle, naturally chocolatey flavor of the potato skin-enriched ice cream.
