Dishin': Debut of a Delectable Dessert at Canlis

Starting to slump in our chairs in the bar area at Canlis, we'd already been through three terrific desserts when Mark Canlis strolled by and said, "I've got one more for you to sample...I think you'll like it."

Too full to fight, we said we'd give it a try. And are we glad we did!

Pannetone bread pudding is no stranger to the Canlis dessert menu. It's soft and soothing. But on the other side of the orange-rosemary tuile (itself flavorful and fun): olive oil ice cream spooned over apricots stewed in muscat. Oh boy! Rich, rich, rich. And luscious. We forgot we were full and scraped this plate clean, longingly.

To pastry chef Neil Robertson, we say "bravo." This version of the pannetone bread pudding debuts tonight. For $10, it--and Canlis' consistently stellar service--will leave you feeling like a million bucks.