is this why pastry chefs get the shaft? In a long review of Epic Roasthouse the original chowhound poster can only describe the dessert in the most vague terms--a butter cake, with caramel sauce. Apparently the dessert was delicious, and its taste still in the poster's mind days later, which is the goal, right, in preparing delicious desserts, but the level of description brought to the other courses was utterly lacking with respect to the last course.
Dessert. Really not an afterthought for some of us out there.
Searching around for info on the "butter cake" I find it's an almond brown butter cake with toffee sauce and blood orange curd. Their desserts actually seem quite pricy for the number of components on the plate!
What is the contract between sweet chef and sweet eater? Do we owe them better food, more diverse food, something more than warm chocolate cake and vanilla creme brulee? Do they owe us more understanding of the tricks up our sleeves, the various items of our trade, the difference between a sponge cake and a butter cake, a creme brulee and a pot de creme and a panna cotta? When will we get the same level of rapt prose discussing our endeavors as that given to any number of garde manger items, main dishes, etc?