It’s been a challenge in the last year or two to keep track of the many wonderful restaurants popping up around Western New York. Along with new approaches to food, many of them are also re-thinking dessert. Here’s where to find some of Buffalo’s best new sweet treats.
Sponge Candy Cheesecake ($7)
95 Main St, Buffalo; 852-0049
The main competition to Panorama on Seven’s stunning view of Canalside has to be its sponge candy cheesecake. Served in a chocolate coating and topped with sponge candy crumbles and caramel sauce, it’s Buffalo-inspired goodness on a plate.
Warm Bread Pudding ($7)
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437 Ellicott St., Buffalo; 342-2901
Nothing closes out a meal of comfort food at Toutant like warm bread pudding. Made with vanilla raisin custard and buttered rum sauce, the portion is large, so be prepared to share. (Note: Beignets with powdered sugar — $6 — are delicious, as well!)
Cannoli Dip and Chips ($8)
166 Franklin St., Buffalo; 858-3118
I thought it would be impossible to compete with Osteria’s Artichoke Hearts Francese (an appetizer) but the cannoli dip and chips at Osteria were equally delicious. Fun and easy to share, they consist of broken cannoli shell pieces served with a bowl of sweet ricotta cheese filling for dipping.
Cinnamon Bun Sundae ($10)
5590 Main St., Williamsville; 906-3400
How do you make an already-delicious cinnamon bun even better? Turn it into an ice cream sandwich. Share Kitchen’s warm, toasted cinnamon buns surround a generous scoop of vanilla ice cream mixed with walnuts, maple syrup and whipped cream. More maple syrup is drizzled on the plate for dipping.
Sticky Toffee Pudding ($8)
367 Connecticut St., Buffalo; 884-1100
Sticky toffee pudding is a staple in England, and now Black Sheep owners Steve and Ellen Gedra have translated it for Buffalonians. The crowd-pleasing dessert is a date-based cake smothered in crunchy toffee pieces and sticky, sweet sauce. A dollop of fresh whipped cream tops it, adding a slightly milder element to cut through all the sweetness.
Tiramisu ($12.90)
Walker Center, 5110 Main St., Williamsville; 650-5566
Born and raised in France, Giancarlo’s pastry chef, Camille Le Caer, makes all desserts from scartch. Giancarlo’s signature tiramisu is made with sweet mascarpone cream, lady finger biscuits, coffee and rum syrup, cacao powder, and is delivered to the table with a sprinkle of nutmeg and cinnamon and a side of poached pears.
Coconut Honey Rice Pudding ($4)
3268 Main St., Buffalo; 835-7286
Come for the ramen bowls, stay for the cold coconut honey rice pudding. When prepared correctly, rice pudding is creamy and sweet — and Sato knocks it out of the park. This version is made with coconut, soy milk and topped with toasted almonds sprinkled with cinnamon and buckwheat honey.
Apple Pierogi ($2-$5)
295 Niagara St., Buffalo; 235-8243
One of Buffalo’s most popular new eateries, Ru’s on Niagara Street is grabbing the attention of locals – and not just for their delicious savory options. Apple fried pierogi topped with powdered sugar, and served with ice cream drizzled with caramel sauce, is pure satisfaction. You can also order the pierogi straight up (without ice cream) for $2. Yum.
