Craving desserts? You’re in good fortune: A new business has opened its doorways within the community. The Marina’s fresh arrival, known as U: Dessert Story Vintage, is positioned at 2120 Greenwich St.
U: Dessert Story Vintage has any other vicinity throughout the city within the Castro. The spot gives sweet treats in flavors inspired by Thailand, Japan, and Korea. On the menu, search for boba Thai tea bingsoo (Korean shaved ice), chocolate organic matcha lava cake, or mango sticky rice toast. Explore the full menu here.
With a 4-big name rating out of 30 evaluations on Yelp thus far, the new addition has obtained an excellent response.
Jimmy C., who turned into a few of the first Yelpers to check the brand new spot on June 29, wrote, “Everything in U: Dessert Story became sweeter than ever: customer support, menu options, and the entire decor. If I had been to return, it is going to be just cakes.”
Yelper Maria S. Delivered, “ What’s better than the bingsoo at U: Dessert Story? Having brunch options too! The smooth beginning changed into a high-quality advent to the brand new vicinity and menu objects.”
Head on over to test it out: U: Dessert Story Vintage is open from nine:30 a.M.–three:30 p.M. And five p.M.–middle of the night every day.
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For a crunchy texture, try to use crusts, cookies, biscuits, chopped nut garnishes, deep-fried ice cream
For a melt on your mouth soft texture, strive poached or baked culmination, maybe fruit pastes.
Creamy, rich textures try to use the classical sense to strive for parfaits or fruit and chocolate mousses.
Fresh and attractive
Natural shapes and colors Colorful clear consciousness factor foams and mousses(those small bubbles you notice in them make it tons extra attractivIt is importantant to be aware when operating with gela. There’se’s stability among too much and little to try and keep on with the recipe; too much will make your dessert spongy and hard, even as too little will make now not permit your combination to set nicely.
Height and length Always a traditional when sitting in a pleasant eating place and your dessert is being placed on the desk, and it has fallen over, I always use to believe that it turned into the waiter’s negligence that tipped the dessert over until I have become a chef, now I blame incompetent chefs who assemble impressive cakes however do no longer evaluate its practicality.
Keep cakes at a practical height, at a peak in which it could stand while not having to feel such as you balancing a pin on your finger.
And in case you are looking to provide it outstanding peak, use a constant base consisting of fruit or piped chocolate.
And of the route, do now not permit your dessert to be so large it takes up the entire plate; make sure proper portioning.
Don’t blend and in shape flavors, nothing is worse than having an incredible dessert with multiple flavors that don’t complement each different.
Food coloring needs to be forbidden in all desserts, preserve the unique flair and taste and color of all elements(id shoot the chef if I observed sky blue chocolate on my plate)
The temperature usually serves as a mix of factors, warm and cold, frozen or tempered.
Natural shapes are, at instances, great for plated cakes. If you want to reveal off a few knife talents, make certain it is to the tee. Nobody likes seeing a brunoise cut a bit off from the rest. Different shapes on the identical plate continually provide the plate some lifestyles(as is the plates geared up to bounce)