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CAPE COD ROOM
140 E. Walton Pl., 312-787-2200
Dessert: Bread pudding with Bailey’s custard and brandied cranberries ($10)
Sous chef Christina Schubert plumps dried cranberries with brandy and sprinkles them into a Bailey’s-flavored pudding that uses housemade baguettes. “Some of the alcohol content dissipates during baking, but the extra shot of Bailey’s kicks it up,” Schubert says. A side of nonalcoholic vanilla crème anglaise is served alongside.
Blood alcohol level: .05
Verdict: The alcohol is there but wimpy—like the guy in high school who didn’t have the cojones to ask me to dance.
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