The New York Times on Tuesday named the 14 best desserts its food writers tasted this year, and two of them were at restaurants in Maine.
The sweet treats were noted during the writers’ travels around the country to find the best restaurants of the year.
The dulce de leche flan at Franciska Wine Bar in Portland caught the Times’ attention by combining the dulce de leche in the flan instead of serving it on top. The writer described the dessert as “a perfectly balanced bite to end your meal of grass-fed beef empanadas and a bottle of Mendoza Criolla Chica.”
The blueberry bread pudding at McLoons Lobster Shack in South Thomaston. “Coming across the blueberry bread pudding at McLoons,” the Times writer said, noting that the restaurant is a shack with no indoor toilets or running water, “is a bit like wandering into Gray’s Papaya (now closed New York City takeout hot dog and juice shop chain) and discovering that they serve an excellent Grand Marnier soufflé.”
Just one other New England dessert appeared on the best-of list, the blueberry tart from Gift Horse in Providence, Rhode Island.
