The menu atColt & Gray
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, Nelson Perkins's restaurant at 1553 Platte Street, includes baked sticky toffee pudding, a rich, decadent and dense cakey base smothered in nut-studded toffee sauce and topped with vanilla ice cream.
And it counts Food Network host and chef Claire Robinson among its fans.
Last night, a crowd gathered around the bar at Colt & Gray and sipped cocktails while the restaurant's dessert was featured on Food Network's The Best Thing I Ever Ate, a show that has the network's chefs singing the praises of great dishes they've had around the country.
Robinson called the dish out for its delightful sauce.