There's an old-school dining trend that's making the rounds across the DMV. Dessert carts are making a comeback — and the latest restaurant to add mobile confectionaries into the mix is classically French newcomer Mirabelle.
Executive pastry chef Aggie Chin is the brains behind the push cart presentation. In her mind, a dessert cart harkens back to the days when dining out marked a special occasion. "I think things are moving back to formal, fine dining," Chin said. "For a while dining has been super casual, but I think its starting to come back from a bygone era. Dessert carts and cheese carts are great ways to have a fun interaction and show."
Although Mirabelle has only been open a few weeks, the dessert cart is already Insta-famous. And Chin's cart is not the only tasty train in town. Just one block away at The Lafayette, inside the Hay-Adams Hotel, the dessert trolley snakes between tables while diners look on in sweet anticipation. After all, who can say no to a Meyer lemon and mascarpone tart that melts in the mouth?
Dessert carts are not the only showstoppers. Cheese carts have been moving into the spotlight slowly but surely. The cow cart, named "Faira," at The Inn at Little Washington has an almost cult-like following. For local options try Plume's or Masseria's cheese trollies.
Regardless of whether it's stocked with cheese or chocolate, a dessert cart seems to be a great way to roll up sales. "Once the cart is in front of you, it's just hard to say no," Chin said.
In the mood for something sweet or savory? Indulge in a guilty pleasure by taking one of these carts for a spin.Read More