Just A Bite

How many times have we had to refuse dessert because our belt had already been loosened to the last notch? Most desserts are just too big and too rich after a full meal.

That’s what makes the petite pastries at Beverly’s a bit of genius. Pastry chef Adam Berger creates different goodies each week that are but a couple of bites of bliss. Last week, I gobbled a ghost made of meringue that sat on the teeniest fruit tart. I also tried a bite of a cream puff stuffed with airy pumpkin mousse. It was little bigger than a walnut and just right.

Now, here’s the kicker: They’re just 99 cents apiece. At Beverly’s in the Coeur d’Alene Resort, one of the poshest restaurants in our region.

They’re only offered during lunch. But this is a trend I would love to see take off at other restaurants, for when you just want an itty-bitty bite of something sweet.