Best dessert menu - 2000
A haven for ladies who lunch, lawyers who linger (and drive up that billing) and bohemian types with lots of Daddy's money, Palettes makes a fine art of fancy food -- as well it should, since it's connected to the Denver Art Museum. But nothing on exhibit next door is more elaborate than Palette's desserts, each one a masterpiece featuring its own distinct palette of flavors. Both the light lemon-curd tart and the warm apple and marzipan tartlet with caramel ice cream pack plenty of fruit punch into their striking crusts. Then there's the peanut butter and chocolate terrine -- it beats Reese's to pieces -- with crème anglaise for added richness, and a bittersweet chocolate cupcake that makes life worth living. Our favorite Palette finale, though, is the pistachio profiteroles with hot chocolate sauce: creampuff balls made from choux pastry and filled with homemade pistachio ice cream. Color us stuffed.