Desserts from The Cheesecake Factory

I probably don't need to write an intro the The Cheesecake Factory.

The quick background though, it is not, in fact, just a cheesecake producer.  It is a restaurant chain, started in 1978, with several hundred locations.  And they do everything ... big.

No matter what your thoughts are on The Cheesecake Factory, there are some things about it that do impress me.   In some ways, I feel like it is the perfect place to send visitors to the US to, as it matches just about every stereotype imaginable.  It's also a good place to go with a group that has just way too many preferences, as they serve any type of cuisine you could possibly want.

The menu has 250 items on it.  That is ... insane.   There are small plates, appetizers, flatbreads, pizza, burgers, sandwiches, chicken entrees, meatloaf, tacos, burritos, pasta, seafood entrees, steaks, chops, sides, and of course, desserts.  Seriously, everything.  And they run the gamut of every cuisine imaginable, from Italian, to Thai, to Chinese, to Mexican.  They serve brunch, lunch, dinner, and dessert.  There are some healthy options (kale salad!) and many ridiculously unhealthy, and, um, I'm not just talking about the cheesecake.  The Cheesecake Factory regularly "wins" for most extreme calorific content in dishes.  More than 100 menu items are over 1500 calories.  Some go over 2000.  Yes, in a single portion.   Even the chicken caesar salad has 1,450 calories!  (yes, you read that correctly).

And, well, the place is really popular.  On the rare occasions when I peek into a Cheesecake Factory, there is always a wait.  And the restaurants tend to be huge themselves.  Something about the place appeals to people.

And I kinda understand it.  I remember the first time I went to a Cheesecake Factory very vividly.  I was a teenager.  It was in Boston, the first city I ever visited.  My cousin from California was visiting us, and she wanted to go there.  It was a big deal to be in Boston in the first place, and, no one else in my family had heard of the Cheesecake Factory.  We were also entirely unfamiliar with so many of the cuisines served.  We didn't know what many items were.  But my cousin educated us, and helped us order.

We got the Thai lettuce wraps on that visit, an appetizer (that could easily be a meal, for multiple people).  I remember it because it was so different from anything I had ever had before.  A DIY-style dish, where you were provided with leaves of lettuce, bean sprouts, carrots, cucumbers, strips of chicken, curry noodles, and 3 dipping sauces.  The sauces were Thai-style, one peanut, one sweet red chili, and one other.  She showed us how to make our wraps, and eat with our hands.  I thought it was fun, but, the most vivid part of the memory is the sauces.  There was so much flavor!  Peanut sauce!  Sweet chili sauce!  Where had these been my entire life!

Since then, I've returned a few times over the years, usually for big group birthday parties, or, while at a mall.  I've gotten the wraps, and enjoyed them.  I remember trying a few other dishes, chicken, pasta, and more, and thinking it really was fine.  But, the last time I had food at the Cheesecake Factory was at least 10 years ago.

Until this past year, when I started exploring just the desserts, and then more recently in 2022, when I finally returned to get those wraps again.

Restaurant Delivery

Every Cheesecake Factory also has a very large area devoted to takeout desserts, with all 30 or so cheesecakes on display, plus the other cakes and whatnot.  I think most people can't ever actually order dessert after such ridiculous portion sizes for meals, but feel they "need" to get the cheesecake since they are there, and thus, you get it to go.

Or, you just go to pick up cheesecake, which I've had friends do several times.  I never took any photos or notes during these times though, when they showed up at parties with Cheesecake Factory cheesecake.  I do remember always being excited, the slices look incredible (also, huge), the flavors are ridiculous, but, I don't think I was ever impressed.

Encounter #1 2017

So, why would I get cheesecake from there?  Well, they were doing a free delivery promotion, and you know how much I like to use freebies as a good excuse to try something I wouldn't normally do.

Red Velvet.

"Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting."

I ordered the amazing sounding carrot cake.  I got red velvet instead.  It was warm.  Warm cheesecake is not appealing.  It clearly suffered getting to me via the delivery service.

But I still tried it.

It was ... well, kinda rich cheesecake and fairly generic red velvet cake, thick layers of each, topped with mushy cream cheese frosting.  Generic whipped cream on the side.

Any single layer of this was a full dessert on its own, combined sky high like this, it was just a massive undertaking.

It is hard to evaluate though as the warmth and resulting texture were just too off putting.

So I put it in the fridge overnight and tried it the next day.  Now, it was at least the proper serving temperature.

But it still was just nothing special.  The cheesecake was mediocre.  Creamy, smooth, but not particularly flavorful.  The cake wasn't too dry, but it also didn't have much going on.  The best parts were the cream cheese icing (a delightfully thick layer) and the white chocolate shavings on the back.

Maybe other flavors are better, but, this about matches my memories.  **+.

Encounter #2: December 2018

Another year, another free cheesecake day.  Another incorrect order.

Ultimate Red Velvet Cake Cheesecake. $8.95.

"Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting."

I've reviewed this item before, and I didn't like.  I did not actually order it then, it was a mistake sent to me when I ordered the crazy carrot cake cheesecake.  I did not like it then.  I would not order it again.  I did not order it again.  I ordered an amazing sounding White Chocolate Chunk Caramel Macadamia Nut Cheesecake.  And yet, I got this one again.

Sigh, seriously.  Mess up my order, but send me *any* other one to try!!!

I cut off a tiny slice to try it.  It was slightly better than last time in that it wasn't strangely warm.  The cake, moist I guess, but not in a good way, no real flavor to it.  The layers of original cheesecake were fine, creamy cheesecake, but, eh, I'm just not into plain cheesecake these days.  

And the cream cheese frosting?  Eh!  I really don't like their cream cheese frosting, which I just don't understand, because, in general, I do like cream cheese frosting.

Even the white chocolate shavings on the top and side weren't good, they were quite stale.  Sigh. **.

Encounter #3: October 2022

Cheesecake Factory obviously carries a large number of kinds of cheesecake, about 30 in fact.  You can get cheesecake layered with just about anything, with different kinds of cake, cookies, brownies, even tiramisu involved, mousses, frostings, and yes, even meringue, and then of course candy like Reese's peanut butter cups, Oreos, Snickers, and more.  You can get "Low-Licious" versions that are lower carb and no added sugar.  They don't introduce new flavors all that often, but this past year, for "National Cheesecake Day", they introduced an entire new style of cheesecake.  Not just new things mixed in to their classic cheesecake.  They jumped on the basque cheesecake trend, and launched a basque cheesecake, liking bringing this concept to many for the first time ever.

I obviously had to try it.

Classic Basque Cheesecake (toppings on the side). $11.50.

"Super Creamy Cheesecake with a Delicious and Uniquely “Burnt” Top, Covered with Fresh Berries."

First, I'll back up for the unfamiliar.  What is basque cheesecake?  Rather than a classic New York or Italian cheesecake, it is baked at high temperature (rather than low, and in a water bath, like traditional cheesecake), and always has a signature scorched top, almost like a creme brulee.  It is considerably more creamy, almost gooey, compared to a denser New York style cheesecake or grainer ricotta based Italian style.  In most cases, it does not have a crust, compared to standard graham cracker or cookie crusts.  And yes, it originates from the basque region of Spain.

The Cheesecake Factory chooses to serve this with a berry topping, rather than plain, which, honestly, seems like a bit of a shame because you cover up the lovely caramelized flavor and top.  I asked for my topping on the side however, which was easily accommodated.  It also came with whipped cream on top and on the side.

So, starting with the cheesecake.  I took one spoonful, and was impressed.  It really was remarkably creamy and smooth, so luxurious, almost like a thick mousse.  The texture was incredible.  The flavor, a touch sweet, a touch cream cheesy.  It had no crust, which I know is traditional for basque style, but, I did wish for some kind of texture, and added my own cookie crumble.  The top, a key element, was nicely done, with slight caramelization and additional sweetness.  This was the kind of dessert you take one spoonful of, and just can't stop, because the texture is just that compelling.  ****+.

The whipped cream was just standard housemade whipped cream, sweetened.  It was nice to have that more airy component alongside the thicker, richer cheesecake, but it wasn't necessary.  

The only negative marks I give this are the "fresh berries".  They were, well, not fresh berries.  The topping came on the side, in a cup, as requested, and were certainly sweetened and stewed, more like the kind of fruity topping you get on decadent pancakes or french toast or waffles.  Soft and very, very sweet.  The mix was chunks of strawberries and whole blueberries.  It was actually quite tasty, and the portion large.   It think was fabulous warm and served over ice cream, or mixed in to yogurt, but, "fresh berries" it was not, and it was really quite sweet, and dominated the subtle flavor of the cheesecake.  ** for "fresh berries" and a topping with this cheesecake, but actually **** if I used it in other ways.

So overall, this was really a joy, and I liked it more than any other Cheesecake Factory dessert.  I'd certainly get it again. ****.

And if you are wondering, like everything at the Cheesecake Factory, it is a hefty 1,150 calories per slice, and I'm not sure if that includes the topping.  This is higher than their regular (plain) cheesecake.

Most of the cheesecakes are $10.50, but this one was $1 more, I think due to the fruit topping.

Vanilla Ice Cream.  $1.95.

To any dessert, you can add a scoop of ice cream.  It is made by Dryer's, a special receipt just for them.  I added one to my cheesecake, even though I planned to eat it separately.  It was a generous scoop, served in its own container.

It was absolutely fine ice cream.  Not super premium, not go out of your way for it, but totally acceptable ice cream.  Decent vanilla flavor.  Slightly crystalized, but that may have been due to delivery.

For $1.95, this is likely one of the cheapest scoops of ice cream you can get anywhere!  It isn't available a la carte though, even just a kid's scoop of ice cream is $4.95, so the add-on is really where the value is (the adult version is $7.95).  ***+.

Encounter #4: July 2023

In the summer of 2023, Cheesecake Factory introduced a new rewards program.  As part of it, you get a free slice within 14 days of your birthday.  If you know me, you know how much I love a freebie, so, obviously, I was interested in checking this out, particularly after discovering the shockingly good basque style cheesecake a few months prior.

For my birthday reward, I could select any slice of cheesecake, or the layer cakes (chocolate, carrot, etc).  The timing was such that I wasn't really in the mood for cheesecake though, as I had just ordered it from Empire Pizza a few days prior, and doubled up on the traditional NY and snicker's versions then (which, by the way, the traditional one, from J.M. Rosen, was incredible!).  But I also wasn't in the mood for classic layer cakes.  Luckily for me, Cheesecake Factory has a plethora of cheesecake-adjacent items to pick from, all of which have cheesecake in them somewhere, but include mouses, sponge cakes, tons of candy, etc, and would have plenty to offer in addition to the cheesecake elements.

Even with my preferences and current mood restricting my choices down slightly, it was exceptionally hard to make a decision, particularly because a brand new cheesecake, the cookie dough lovers one, launched the day I swung in to pick up my treat.

Tiramisu Cheesecake. $10.50.

"Our Wonderful Cheesecake and Tiramisu Combined into one Amazing Dessert!"

I settled on the tiramisu cheesecake, thinking I'd mostly eat the tiramisu layers at the time, and have the cheesecake in a day or two, when I wanted cheesecake again.  Essentially, both hedging my bets against not loving one or the other, AND getting dessert for two different days, and two different moods (like all Cheesecake Factory menu items, nothing is really designed to be a single serving for one person).

The cheesecake really does look like the two desserts in one: tiramisu base, cheesecake middle, tiramisu top, plus lots of extra creams.  I was pretty excited to dig in.

So, what did we have?  First the base, not a traditional crust of any kind, but rather, a cake layer, that had a few darker spots like it had been soaked with coffee/marsala.  But this didn't seem to be the traditional ladyfinger element you'd expect from a tiramisu (that was up a few layers).  It layer was actually pretty awful.  The cake was really mushy, in a very strange way, like bad gluten-free desserts.  But this is not gluten-free.  It was mush, it felt apart strangely, and tasted like mushy sawdust.  I was surprised by how bad this layer was. *.

Above that was a very thin layer of extremely rich cheesecake, or perhaps it was just a layer of sweetened mascarpone cream?  It had a thick consistency, was quite heavy, and seemed out of place between the awful mushy cake base, and classic tiramisu layer above it.  It might have been fine in another setting, but here, it weighed everything down, and even though so thin, dominated the flavor of the bottom half of the dessert.  **.

Then, above that, essentially in the middle, is what you'd expect from tiramisu, coffee liqueur and marsala soaked lady fingers.  This layer was also pretty thin, but, decent.  Very moist, great soak.  It didn't taste quite as strongly of coffee as it looked like it should, given the generous soak, but, this was a decent enough layer, and very classic tiramisu.  ***.

Then, we get to the main component, cheesecake.  This layer dominated, the thickest of the layers.  I think it was supposed to be a light coffee flavored cheesecake, but it tasted sorta caramel flavored to me.  It was smooth, creamy, fairly classic cheesecake, sweeter than I expected (hence the caramel notes, not coffee).  As expected, I didn't really want it at the time, but, it was a nice enough standalone cheesecake to have later.  ***.

Then, the top layer, back to traditional tiramisu, this was a sweetened mascarpone layer, about the same thickness as the ladyfinger layer.  Again, classic tiramisu.  Thick, rich, sweet but not too sweet.  It was topped with cocoa powder which brought in a needed chocolate element.  ***.

But this is the Cheesecake Factory, and the decadence doesn't stop there.  The garnish on top was a big puff of chocolate (tiramisu?) flavored cream.  It was clearly not fresh whipped cream, more stable and firm.  I liked having the light chocolate flavor, and enjoyed it with strawberries at home that afternoon as a snack.  ***.

And finally, like all Cheesecake Factory desserts, it came with whipped cream that they add to order.  The takeout container even has a slot for it. This is very rich whipped cream, if that makes any sense.  More stable than what comes out of a grocery store can, significantly thicker and richer.  And very sweet.  ***.

Overall, the cake base was a disaster, and I tried to like it/understand it, but, really didn't want it.  The ladyfinger layer and the top mascarpone layer with cocoa powder and some of the whipped cream made for a decent enough tiramisu, but not one I'd rave about.  Same with the main cheesecake layer and the chocolate cream topping.  Overall: very average, not special, and not something I'd get again.  **+.

If you do actually just want tiramisu, they do also make a classic tiramisu, that looks and sounds pretty classic: "Italian Custard Made with Mascarpone, Whipped Cream, Lady Fingers, Chocolate, Marsala and Coffee Liqueur".  Strangely, that item wasn't available as my birthday perk, even though all the other cakes were.

This is one of the few cheesecakes that clocks in under 1000 calories per slice, at 980, so, if you are looking for a lighter option, but not just plain cheesecake, this could be a nice pick too.

Encounter #4: August 2024

Another year rolled by, and it was time to redeem my annual free birthday cheesecake slice reward.  As always, I was tempted again to go for some of the crazy looking ones (the cookie dough one with chocolate chip cookie crust, gobs of cookie dough and chocolate chips and nuts throughout, and, zomg, cookie dough frosting on top really called out), or to lean into the birthday idea and get the celebration slice (which has funfetti cake, and strawberry mousse, chocolate mousse, vanilla mousse, and of course, cheesecake, which seems like a hedging your bets kind of slice ... surely at least 1-2 of those components must be good right?), or to play it safe and get the basque cheesecake that has been my favorite so far.  But after reading a number of reviews that all rave about the simple vanilla bean, I decided to go for it.  Sometimes, simple really can be effective right?

Vanilla Bean. $11.50.

"Creamy Vanilla Bean Cheesecake, Topped with Vanilla Mousse and Whipped Cream."

Like all slices, it came garnished with a very generous amount of whipped cream on top, and on the side, which comes from a big dispenser in their dessert station.  The whipped cream was fine - sweetened but not cloying, fairly stable.  Actual whipped cream, not entirely full of chemicals like some grocery store bakery whipped toppings can be.

As for the cheesecake, it was actually a very good cheese, and not nearly as plain as it sounded like it may be.  If you want a standard classic cheesecake flavor, go for the Original.  This was not plain at all, it was extremely vanilla (bean).  The crust was thicker than the simple graham crust the Original uses, and was more akin to a shortbread.  Very compressed, didn't crumble, sweet.  More interesting than graham crust for me, but not exceptional.  *** crust.

Then comes the primary layer, the vanilla bean cheesecake.  This makes up about half the total slice height.  A slightly lighter style than standard dense NY cheesecake.  More creamy, but definitely still quite thick and rich.  Very vanilla bean flavored.  I didn't really realize vanilla bean could be so powerful really.  If you love vanilla bean, even when it pushes the limits of a bit "too much", in a way that seems perhaps fake, then this is for you.  ***+.

Next, the vanilla mousse layer, which was about half the height of the cheesecake.  It wasn't really as light as what I'd consider a mousse, but it was lighter than the cheesecake, and even MORE intensely vanilla bean flavored, as it didn't have the cream cheese to balance it out a bit.  Sweet but not cloying, and again, teetering on the "this tastes fake" due to vanilla bean overload.  ***+.

On top of that, about half the height of the mousse, was vanilla bean whipped cream.  This was different from the regular plain whipped cream garnish.  It was more airy than the mousse, and yup, again, vanilla bean flavored (although not as intense as the previous two layers).  ***+.

All three non-crust layers were specked with very visible vanilla bean, as if you needed more reminders what flavor it was.

Overall, it was exactly what it set out to be, a vanilla bean forward creation, no more, no less.  I found it paired really well with fresh berries.  You definitely need to intentionally be in the mood for vanilla bean, not plain, cheesecake to appreciate it.  ***+.

Encounter #5: May, 2025

My office has a mailing list, that I may or may not have created, for people to post whenever they have extra food from a party or event or whatever.  I routinely get to try donuts, cakes, and other goodies from bakeries around town because of this list.  This one particular day, a random party had leftover full, untouched, slices of Cheesecake Factory cakes and cheesecakes, free to a good home.  I quickly made a beeline to the location they were laid out at, the best ones ready to be snagged by the first to arrive.  

I was quick, but I was several floors away, so I was definitely not in the first wave of people to arrive.  By the time I got there, they were down to 4 slices: classic cheesecake with strawberry topping, chocolate fudge cake, another crazy creation that looked to contain chocolate layers, and carrot cake.  All were totally untouched slices, so technically, I suppose I could have grabbed "just a slice" just for myself, and that would be quasi-socially acceptable, but we know that Cheesecake Factory portions in particular really aren't appropriate for a single person to eat in one sitting.  And thus, I cut off just hunks of two to try.  

Carrot Cake.
$12.50/slice or $72.95/cake.

"Deliciously Moist Layers of Carrot Cake and Our Famous Cream Cheese Icing."

After years (literally, see my post above from 2017!) of trying to get a slice of The Cheesecake Factory's carrot cake, I finally got it.  I'm a big fan of carrot cake, but I know there are a lot of styles of carrot cake, and I have some pretty strong opinions on the matter (yes, it should have nuts, raisins I don't care either way, pineapple is great for moisture and sweetness, yes I want to have shredded carrot bits, ratio of cream cheese frosting to cake should be close to 1:1, and multi-layer cake is preferred for better bite distribution).  I had no idea which way this one would go, or even if Cheesecake Factory is known for it, but I kinda assumed it would be pretty middle of the road, inoffensive, carrot cake.

It was not.

This was actually a very opinionated carrot cake.  It took some very strong stances.  

This isn't a carrot cake for those who really just want a mild spice cake.  No, this is a carrot cake for people who WANT to have the texture of the shredded carrots (and, unexpected, coconut!), the moistness and sweetness from noticeable pineapple, and the crunch from lots of nuts.  Well, and of course, a copious amount of thick cream cheese frosting.  But this carrot cake was pretty loaded with goodies, and they didn't hide nor mask each other out.

I quite enjoyed it.  The cake was moist.  I loved all the texture from the shredded carrots and coconut (and, now I know I have another opinion on carrot cake: coconut is a great addition!).  The nuts were not only present, they were dominant.  Lots of nuts.  Great crunch throughout.  Spiced, well spiced, not overly aggressively, but definitely the warming spices you'd expect.  Well done Cheesecake Factory, this cake really had nothing I'd complain about. Low **** cake (I reserve a higher rating for one with a bit of tang to it!). 

And then of course, the "famous" cream cheese frosting.  For a restaurant named after cheesecake, yes, you'd expect the cream cheese frosting to take center stage here.  It was thick.  Very rich.  Very cream cheese forward.  Sweet but not cloying.  Basically, very textbook cream cheese frosting.  Not quite 1:1 ratio with the cake, but it was sooo rich that I truly wouldn't have wanted more.  ***+.

Put it together, and yes, this is a very good carrot cake.  ****.

Now for, uh, a slightly stunning fact.  While no one goes to The Cheesecake Factory and expects to eat light, the nutrition stats on this actually genuinely surprised me.  I know carrot cake is a high calorie item, but so is cheesecake.  And yet, a slice of this carrot cake is MORE THAN DOUBLE (!!) the calories of an equally sized slice of cheesecake.  Yes.  1720 calories. The simple regular cheesecake is only 830 calories, even the crazy decadent Adam’s Peanut Butter Cup Fudge Ripple is only 1250 calories (which, yes, is still a lot, but barely approaching this 1720 level).  Crazypants.  But delicious nonetheless.

Oreo® Dream Extreme Cheesecake. $12.50/slice.

"Creamy Cheesecake Layered with Oreo® Cookies, Topped with Oreo® Cookie Mousse and Chocolate Icing."

I didn't know what kind of cake I was taking when I took a hunk of what turned out to be a slice of the Oreo® Dream Extreme cheesecake.  As I don't care for Oreos actually, this was a poor choice, but it was this or one that looked like just chocolate cake with fudge frosting, and that seemed less fun.

Anyway, the Oreos really didn't dominate as this was indeed aptly named: "Extreme". There were a multitude of elements competing with the Oreo aspects, so the Oreo could sorta be ignored.  To start, chocolate cake at the base, then a layer of chocolate fudge frosting (you can't see it here, it was thin), then  cheesecake (studded with Oreos), then the Oreo mousse, and thick fudge frosting on top and the backside.  

Clearly, there was a lot going on here, and it was easy to deconstruct into many different desserts. 

The chocolate cake was rich, decadent, and fairly moist.  Good chocolate cake. The chocolate fudge frosting was very rich, also very decadent, very fudge forward.  I think these two elements may be the same as, or at least similar to, the chocolate cake and fudge frosting they use for the "Linda's Fudge Cake"?  I prefer buttercream to fudge frosting, so slightly not my style, but the fudge really delivered the chocolate intensity and overall decadence of this dish.  Satisfying chocolate cake and frosting, ***+, probably higher if you really like fudge style frosting.

On top, under more of that thick fudge frosting was the Oreo mousse.  It was very classic "cookies and cream" taste.  A pretty rich mousse, sweet style (like the inside of Oreos kinda), and little bits of ground Oreos.  Good, probably awesome if you love Oreos or cookies & cream ice cream.  I did think it clashed a bit with the fudge frosting though.  ***.

And finally, of course, the cheesecake element, stuffed in the center of the chocolate cake and the Oreo mousse.  It was thick, rich, classic Cheesecake Factory cheesecake.  Pretty textbook.  It had a HUGE hunk of Oreo in it, which softened with time, and integrated better.  But also easy to avoid.  Basically, what you'd expect from Cheesecake Factory cheesecake. ***+.

Put it all together, and for me at least, it was kinda muddled as one coherent dessert: very intense fudge frosting, cheesecake and chocolate cake don't really go together all that well for me, and a mousse hanging out there too ... it left me just wanting to break it down into different desserts to eat at different times, which I did (chocolate cake, warm, a la mode, so the fudge frosting turned into a sauce - excellent!  Mousse with fresh fruit and whipped cream?  Tasty and lighter!  Cheesecake with the rest of my carrot cake?  Double the cream cheese!  I enjoyed my sub-desserts, but I wouldn't pick this again.

(And if you are wondering, it is a much lighter option, somehow, than the carrot cake, at *only* 1510 calories per slice.  Everything is relative at the Cheesecake Factory!).

Wholesale - The Cheesecake Factory Bakery

A lesser known fact is that the Cheesecake Factory also operates a wholesale bakery, The Cheesecake Factory Bakery.  They sell cheesecakes, but, also other items.

Cupcakes

Cupcakes aren't available at the restaurants, but were the first item I tried from the wholesale bakery.  They are ...  shockingly good cupcakes.  This inspires me to try some of the non-cheesecake desserts at the restaurants.

Blackout Cupcake.

"The ultimate chocolate experience in a cupcake! Decadent chocolate pudding cake with a hint of chocolate liqueur, topped with sinful layers of chocolate frosting and dark chocolate curls."

This was a shockingly good cupcake.

The cake was crazy moist, crazy rich, some of the best chocolate cake I've ever had.  The frosting was light and fluffy, sweet, and totally delicious.  I loved the dark chocolate curls on top.

This was just a winner, all around.  Incredible for a frozen product. ****.

Blackout Cake Bite.

"Dark chocolate cake topped with chocolate cream cheese icing."

They also make cupcakes in mini size, known as "Cake Bites".

The look was slightly different from the full size Blackout, the frosting darker.  But it was equally delicious.

The chocolate cake was moist, great chocolate flavor.  The frosting, a thicker style, was rich and fudge-y, with the fascinating cream cheese undertone.  I loved the dark chocolate curls.

Again, another shockingly good cupcake. ****.

Blackout Cupcake.

"The ultimate chocolate experience in a cupcake! Decadent chocolate pudding cake with a hint of chocolate liqueur, topped with sinful layers of chocolate frosting and dark chocolate curls."

Hmm.   I loved these before in the mini form.  But this time?  Hmm.

The cake wasn't as moist, rich, or dense.  It wasn't dry exactly, but it was just boring chocolate cake.

The frosting was very very rich though, fudgey, deep chocolate, cream cheese notes.  ***.

Vanilla Bean Full Size Cupcake.

"Buttery and moist vanilla cake with cream cheese, decorated with layers of rich vanilla bean  and cream cheese icing and white chocolate chips." -- GourmetXpress, Distributor

"Moist vanilla bean cupcake topped with Tahitian vanilla bean icing." -- Cheesecake Factory

I adored this cupcake.  I'm never one to be excited for cake or cupcakes, but I devoured this large cupcake in about ... 5 seconds?  It was much like the small format, except, well, full size (and, honestly, bigger than most cupcakes you get from a cupcake shop).

It was just a vanilla cupcake.  Very simple.  But the cake was perfectly moist, and that cream cheese frosting is just so good.  Creamy, rich from the cream cheese, flavorful.  Both the cake and the frosting did have good vanilla flavor.  And I really do like the white chocolate on top, just for extra sweetness.

I was quite satisfied with this cupcake, and would gladly have more. ****.

Vanilla Bean Cake Bite.

"Moist vanilla cake topped with vanilla bean cream cheese icing."

Much like the chocolate version, the vanilla bean one doesn't just have vanilla frosting on top, but rather, vanilla bean cream cheese icing.  Infusing the whole cheesecake thing into the cupcakes even.

The frosting was sweet, fluffy, and did have vanilla bean flavor to it.  The cake was decently moist, and had a lovely buttery sweet flavor to it.

Overall, a solid little cupcake.  ***+.

Vanilla Bean Cake Bite (2024).

"Buttery and moist vanilla cake with cream cheese, decorated with layers of rich vanilla bean and cream cheese icing and white chocolate chips."

"Vanilla cupcake topped with Tahitian vanilla bean icing and white chocolate chips."

After many years of having these, I still don't understand why the Cheesecake Factory doesn't sell cupcakes in their restaurants.  I know the focus is cheesecake, but, they make truly excellent cupcakes featuring cream cheese frosting.  The cupcakes are moist, they have a good vanilla bean flavor to them, not just vanilla extract.  The frosting is thick and rich, and truly highlights cream cheese.  The white chocolate shavings are a nice pop of creamy sweetness.

I truly enjoy these.  ****.

Lemon Drop.

"Light lemon cupcake topped with a ring of lemon cream cheese icing filled with lemon curd."

I know that I don't like lemon desserts, and generally don't go for cakes, but, after so much other success with these cupcakes, I couldn't resist eventually trying the Lemon Drop.

I'm glad I did, because, for a lemon dessert, it wasn't awful!

The icing was fluffy and sweet, just like the others, and only mildly lemon-y, barely cream cheese-y.  The dollop of lemon curd in the middle is where the lemon was concentrated, but, I really liked how fruity it was, and, it wasn't tangy really, mostly just sweet and tart.  I again enjoyed the shaved white chocolate curls on top for a pop of extra sweetness.

And the cake itself, decently moist, and more plain than lemon-y.

So overall?  Yup, a cupcake I enjoyed, even though lemon.  The vanilla are still my favorites however. ***+.

Red Velvet Cake Bite.

"Moist traditional red velvet cake topped with rich cream cheese icing."

This was my least favorite of the cupcakes, although I know red velvet is often a crowd pleaser.

The cake was moist and fine, but, boring red velvet cake.  The frosting, also fine, thick, rich, cream cheesy, but, fairly boring.

This was a fine cupcake, but, compared to the extra special touches of the Blackout and the vanilla bean (e.g. crazy good chocolate frosting, surprising vanilla bean cream cheese frosting), this one was just a bit pedestrian.

The full size red velvet cupcake comes garnished with dark chocolate curls, but the mini goes for white chocolate curls instead, I'm not sure why. ***+.

Red Velvet Full Size Cupcake.

"Elegant deep red butter cake with a hint of cocoa, layered with cream cheese icing and garnished with dark chocolate curls."

Red velvet is always my least favorite cupcake in general, and this was true for the minis from Cheesecake Factory.  But I still tried the full size.

And ... yeah.  I don't like these cupcakes.  Even the cream cheese icing does not do it for me.  It has a strange gummy consistency.  Meh. **+.

Note to self: stop getting these!

Red Velvet Bite (2024).

"Elegant deep red butter cake with a hint of cocoa, layered with cream cheese icing and  garnished with dark chocolate curls."

"Traditional Southern-style red velvet cupcake topped with classic cream cheese icing and chocolate curls."

Back to the bites, where the red velvet fares well again this year - same thick, rich, not too sweet cream cheese icing, this time with chocolate curls that help bring out the cocoa in the base.  The base is again quite moist, and does have a hit of cocoa flavor (such a pet peeve when red velvet cupcakes don't!).  ***+.

Cheesecake

The bakery obviously makes cheesecakes.  More than 20 varieties are available wholesale.  Some look similar to the restaurant varieties, but they certainly aren't a complete match.

Godiva Double Chocolate Cheesecake.

"Rich Godiva® cheesecake baked with chunks of mild chocolate topped with chocolate mousse, chocolate ganache, and chocolate whipped cream." -- GourmetXpress, distributor

"Layers of Flourless Godiva Chocolate Cake, Godiva Chocolate Cheesecake and Chocolate Mousse." -- Cheesecake Factory

Hmm.  This was interesting.  Some layers more successful than others.  Which was good, given how many layers there were.  Perhaps not surprisingly, given my reviews of their other products, the cheesecake layer was my least favorite.

The chocolate cake crust wasn't bad, much like the cupcakes, I was surprised by how rich and fudgey it was.

The cheesecake layer on top of it though I didn't care for.  The texture was good, but, chocolate and tangy cream cheese just don't go great together for me.

But the next layer, chocolate mousse, that was good, rich, fudgy, fluffy.  I guess the ganache was just the lines of chocolate on top?  The chocolate whip was good too.

So, ignore the cheesecake layer, and this was good.  Moist rich chocolate cake, creamy rich chocolate mousse, flavored whipped cream.  Just, uh, not a good *cheesecake*.  ***.

Godiva Double Chocolate Cheesecake (Sept 2018).

And ... we got it again.

I was interested to see if I felt any differently about it this time.  I did, slightly.  I liked it even less.

I really just don't like chocolate cheesecake.  I did like the bits of chocolate in that layer though.  The chocolate mousse also seemed sour, in a way I didn't like this time.  And the crust was eh, just soft chocolate crust.

The only part I really liked was the chocolate whipped cream.  I'll skip this next time.  **+.

Oreo Cookies and Cream.

"Oreo® cookies baked in our creamy cheesecake, layered with Oreo® cookie mousse. Finished with a drizzle of chocolate ganache and milk chocolate rosettes."

Ok, this was *good*.  Really good.  And I'm not usually the most excited about cheesecake, or Oreos for that matter.  But this was great.

It was one of those "I don't even know which component I like the best, it's all good!" sort of desserts.  There were a slew of different layers, but they were truly all good.  And even better combined.

Starting at the top, the decorative drizzle of chocolate and frosting rosettes.  Both were good, just chocolate components, but well done.  The milk chocolate rosettes were fairy large, and each slice had its own, and although I liked it, it was the one thing I didn't find went well with everything else - the milk chocolate was a bit of a mismatch to the other flavors.  It was still tasty, and I just ate it separately.

Oreo Cookies & Cream: Side View.

Digging into the rest of the layers ...

The very top was a fantastic Oreo cookie mousse.  Light, fluffy, not too sweet, and studded with mashed Oreos, and lots of Oreo crumb.  Very, very, "cookies & cream" flavor, if you know I mean.  I was very happy with this, and would gladly just eat a bowl of this mousse!

Next, the cheesecake.  Classic Cheesecake Factory quality cheesecake, smooth, rich, creamy.  It had giant chunks of full Oreo cookies baked right in, which added a nice texture, and obviously, made this very Oreo-forward.  Good on its own, but the light mousse combined with it was nice as well.

And finally, the Oreo crust.  Compressed chocolate crumb, I imagine Oreos, bound with ... something.  It was basically just like a thick, only slightly crumbly, Oreo cookie.  I'm not really that into Oreo cookies, and the "Stuf" is the best part for me, so this was kinda eh, but it did combine with the cheesecake and mouse nicely, and made for a good solid base.

As you may guess, this was not a light item, each slice clocking in at 620 calories, 39 grams of fat, 46 grams of sugar ... but come on, its a decadent cheesecake, this is pretty expected. ****

Ghirardelli Chocolate Raspberry

"Chocolate and white chocolate cheesecake swirled together with raspberry and chocolate chips, and baked on a moist browine. Topped with chocolate ganache. Made exclusively with Ghirardelli chocolate."

I often dislike chocolate cheesecakes, but I wanted to give this a try.

I ... wasn't into it at first.

The "moist browine [sic]" was a hard, dense, chocolate brick of meh.  On the plus side, it separated off and was easily thrown in the trash.  The chocolate ganache on top was mediocre, not bad, but nothing special.

And then the cheesecakes.  The texture was ok, not nearly as creamy as Eli's though.  The chocolate cheesecake and white chocolate cheesecake and raspberries and chocolate chips were all swirled together such that it was impossible to taste test any separately, but they did combine nicely.  If you are into fruity, chocolately, rich cheesecake, this really did deliver on those fronts.  And chocolate and raspberry really is a nice combination.  I still just find myself never that excited about chocolate cheesecake, and mostly wishes this was either a white chocolate raspberry cheesecake or a chocolate mousse instead.

It, like most cheesecake, clocked in at 640 calories per slice.  I probably wouldn't get this flavor again. ***.

Layer Cakes

The Cheesecake Factory Bakery makes a decent lineup of layer cakes, including two chocolate cakes, a classic red velvet, a lemon ice box cake, and an Italian cream torte.  No plain vanilla cake.  The chocolate cakes look to be either the same (or very similar) to the ones served in the restaurant.

Fudgy Wudgy Chocolate Cake.

"Moist fudge cake, chewy fudge icing and chocolate crunch on the sides. Did we mention fudge?" - GourmetXpress, Distributor

"Our moist fudge cake with chewy chocolate fudge icing, and chocolate crunch on the sides." -- Cheesecake Factory

This was serious chocolate indulgence.  690 calories per slice worth, in fact.  Everything chocolate.  Chocolate cake, chocolate fudge, chocolate pudding, chocolate crunch.

I was very excited to try the layered cake.  Which is funny, as I'm usual not interested in cake.  But the cupcakes were so good, I was eager to see it adapted to larger format.

I was saddened however to realize that the cake wasn't just a different form of the Blackout Cupcake.  As in, that chocolate fudge cream cheese frosting I loved was not part of it.  No cream cheese used in this item.  Doh!

But still, it was a looker.  A massive, massive slice, loaded with fudge frosting between the layers, and even more on top.  And then, a cookie crunch crust-like on the back.

The cake itself was fine, rich, moist, dark chocolate cake.  If you were served it at a birthday party, you'd be pleased.

The fudge frosting between the layers, and on top, was thick, rich, and remarkably pudding like.  Thicker than pudding, but it tasted like amazing chocolate pudding.  There was a ton of it though, making for a very intense experience.

The backside was coated with the "chocolate crunch", which let me down.  It wasn't actually crunchy, it was more like soggy Oreo bits stuck on top.

So overall, this wasn't really the cake for me, but, if you are a chocolate fan, and do actually like cake in the first place, I'm sure this delivers. ***.

Read More...

Orion Turtle Chips

As you know, I love snacks.  Even better is snacks from other countries.  And best yet, snacks with interesting flavors.  Which gets us to Orion, a South Korean brand, one of the top manufacturers in the country.

Orion makes Orion a variety of items, like biscuits, cookies, pies, crackers, chips, chocolate, gum, and candy.  If you don't recognize the Orion name, you may know one of its products: Choco Pie, its top seller that has been around since 1974.

"Turtle Chips are characterized by rich texture and double flavor because they create the feeling of eating several chips with only one bite. When you slowly chew your sweets, it maximizes crispiness in your mouth and the resembling turtles are also the alluring features of Turtle Chips."

The largest of their chip lines is the kkobuk chips, or "turtle chips".  The name of the chip comes from the shape, that somewhat resembles a turtle shell.  The come in many flavors, both savory and sweet.  On the savory side, flavors include truffle, corn soup, shrimp, crunch cheese, flamin lime, onion, nutty bean, and seaweed. For sweet, there is vanilla, sweet soybean, cinnamon, and choco churro.  I've tried every flavor I could get my hands on.

Update Review, May 2025

Truffle.

"Truffle is one of the most expensive foods you can buy. It is scarce to produce, seasonal, extremely difficult to grow and take many years to cultivate. Truffles provide oaky, nutty and earthy, sweet and juicy aroma which you can't taste from any other food. Transforming this unique and delicate truffle flavor into delightful crunchy bags of chips is ultimately amazing! Layers of crispiness and truffle flavor goodness leave a mark in your heart leaving you craving for another bite, and another, and another!"

This was my first time trying a savory flavor of turtle chip.  I started off my savory journey at the top: truffle!

Well, sorta savory that is.  My first bite left me a bit confused.  As always I absolutely adored the turtle chip form factor: light, airy, crispy, so many layers, zomg, why aren't all snack foods turtle chips?  But the flavor was very confusing.  I did taste the truffle salt.  I also tasted a ton of other savory elements: potato powder, onion powder, sour cream powder, butter powder, oregano, basil, parsley, they all did their job of creating quite a complex mix of flavors.  But those were only about half the ingredients.  There was also sugar.  And fructose.  And stevia.  And molasses powder.  And aspartame.  Yup, um, every common sweetening agent was also in here.  So they were savory, but very sweet, and not in a kettle corn way.

I loved the turtle form.  I really like the first hit of truffle.  I think I liked the other savory flavors, although they did seem a bit muddled.  But ... my brain didn't love the sweetness mixed in there, which is odd, given that I really do generally like sweet and savory mixes.  

I still enjoyed my bag, and certainly wouldn't give up even a single chip, but I'd move on to another flavor in the future.  3.5/5.

Flaming Mala.

"Experience the unique flavor of South Korea's Turtle Chips Mala. Made from a special blend of spices, this classic snack will delight your taste buds with its bold flavor. "

Wow.  Wow, wow, wow.

I finally really, truly understand what mala is all about.

But let me back up.  Another savory flavor, and one I expected to bring some heat.  After all, they are named "flaming" mala, AND the bag has a big "OMG!! HOT!" right on it.  I proceeded carefully.  I took a small handful, and was slightly surprised by the fact that they didn't seem particularly spicy.  The flavor was remarkably complex, and hard to nail down exactly, but, spicy or hot weren't really the words that came to mind.  I really liked the fascinating flavor, and of course *adored* the form factor (so light! so crispy! zomg, layers!), but I was thinking, "eh, these aren't very spicy."  I had more and more and more.  Because, that form factor is just so addicting.

And then a few minutes passed.  And I realized my entire mouth, and in particular my tongue, were sorta numb and tingling.  And that tingle lingered.    

Well, huh.  Yeah, ok, *that* is mala.  The ingredients list is pretty long, and somewhat explains the complexity of flavor, as there is just so much going on - "mala chilli seasoning" to start, and "umami powder", onion powder, garlic powder, shrimp powder, soy sauce, black pepper, salt, paprika, yeast extract, red pepper paste, white vinegar, gouda cheese powder, and so much more.  I can safely say that I didn't expect gouda cheese to be in that list!  Nor shrimp powder really, but yeah, so much complex savory tastes in there, and many strong ones at that (e.g. soy sauce, vinegar, red pepper).  The chips do have a sweetness to them too though, with with sugar, sucrose, fructose, and aspartame all in the mix too.  As I said, complex, fascinating, and indeed, tingling.  Mala.

And yes, these were gone far too fast.  4/5.

Sweet Corn.

"The lightly sweet, savory, and creamy corn soup taste."

Although these are called "sweet corn", they really are corn soup flavor, which is a bit more specific of a flavor, and one I'm familiar with due to other Asian snack foods (e.g. YBC Aerial corn potage very similar chips from Japan, or the corn potage flavor of Umaibo, also from Japan).  While I've enjoyed other sweet corn snacks, these were actually my favorites so far, as the flavor wasn't quite as strong in that niche potage department.  But still quite pronounced, most definitely sweet corn.

As always, I adored the form factor.  The Aerial snacks look nearly identical, but Turtle Chips really just get the layers, the airiness, the crunch perfect.  Absolutely nothing to change about the form factor, they are so crispy, so crunchy, yet they melt in your mouth, and break apart in the most addicting way ... swoon.  <3 these things in general.

The corn flavor is one you need to be in the mood for, but when you are, it is enjoyable.  Low 4/5 just because it isn't a flavor I find myself always wanting.

Original Review, February 2023

I got these on a whim from a Korean grocery store in San Francisco (along with the Honey Butter Chips), and I'm glad I did.  They were incredible.  I'd get them again in a heartbeat, and would love to try more flavors, but alas, they only had one.

Choco Churro.

"This snack, composed of four crunchy layers, harmonizes and blends in the flavor of Choco Churros."

Ok, these are wild.  I sorta thought I knew what to expect, but it turns out, I really did not.  

The form factor truly is unlike anything else I've seen, with the signature four layers.  The eating experience of these is fantastic.  Just as they say, it really does give you the sensation of eating several chips in a single bite.  They are perfectly crisp, and certainly addicting just based on the shape.

And then there is the taste.  This is where I was even more thrown off, as I was expecting a strong cinnamon component, per the churro name.  There was cinnamon, but really not much of it.  For me, this was a good thing, as I like cinnamon, but, cinnamon and chocolate aren't a magical combination for me.  The pieces did have a great chocolate flavor, a deep cocoa, and additional sugar coating that made them sorta lightly glazed.  Sweet and chocolately, with just a hint of cinnamon.  

The flavor reminded me of unhealthy children's breakfast cereals, but the form was more of a snack, or even a dessert if you wanted to dunk them in whipped cream, which sounds like a wonderful idea to me.  Ok, honestly, I think I'd really enjoy them for breakfast too, and I think the nutrition stats really aren't any different from sugary chocolately breakfast cereals, but mine never lasted that long.

I really enjoyed these, and will get them again if I ever find them!  4/5.

Read More...

Aria Patisserie, Las Vegas

When in Las Vegas, there is no shortage of tempting food around, ranging from quick food courts to celeb chef branded fine dining, and everything in-between.  When it comes to sweets, again, no shortage. If you want something ice cream adjacent to beat the heat, you can easily grab DQ from the food court (which, of course, I did), you can wait in long lines at Milk Bar (yup, also did, review coming soon), or you can stop at any of the generic unloved gelato stands.  If you want pastries, again, grab something quick from Coffee Bean & Tea Leaf, opt for higher end items at Dominique Ansel's Las Vegas outpost (which I nearly did, given how much I've loved his NY locations), or just grab from whatever hotel cafe you happen to be walking past.  Or, follow the crowds to a place that has it all: Aria Patisserie.

"At ARIA Patisserie, everything you crave is handcrafted daily with the freshest seasonal ingredients. Rise and shine with delectable pastries and perfectly brewed draft coffee. Enjoy wholesome sandwiches, salads and freshly squeezed juices. And sweeten any mood with an exquisite chocolate or gelato selection. Whether you’re seeking an early morning treat, a late-night snack or anything in between, ARIA Patisserie has something for you."

Aria Patisserie is located, as you may have guessed, inside the Aria resort casino.  I didn't really look into the savory lineup, but I did see fairly high prices on items such as basic salads, overnight oats, and simple breakfast/lunch fare. They also make fresh crepes, both sweet and savory, and that section seem to draw crowds.

 
The Patisserie is divided into two main areas, one exclusively for gelato, and one for everything else. It seemed busy at many times of day - the cafe side extremely busy in the morning for breakfast/coffee/pastries, and later in the evening for cakes and sweets. The gelato line was always long by mid-day, and even at 11pm, it was as long as ever.  They are open 24 hours a day, so your sweet tooth can always be satisfied.  It was nearly always buzzing, but I'll admit I never checked out the crowds at 3am.

Tip: if you just want a cake/pastry, the Market Cafe next door at Vdara carries the Aria Patisserie cakes and pastries, and is never busy.  Pricing is consistent between the two locations.

Goodies, Caramel Corn.

For those just looking to spend some MGM F&B credits, the pricey packaged confections could be a good option.  Lots of chocolate covered things, crispearls (!), and drizzled caramel corn.  I was certainly tempted.

More Goodies.

Different displays with packaged items abound, there to catch you while you wait in line, and just can't resist.  Think, grocery store checkout candy displays, just, upscaled.

Chocolate Bars.

They also had a large lineup of chocolate bars.  I'm not sure if they actually make any of these in-house, or if they are known for them, but, there really is an extensive amount of chocolate available.

Chocolate Covered Strawberries & Macaroons.

People rave about the chocolate covered strawberries in particular, which I thought was strange when I saw so many reviews of them, but perhaps does make sense if they are known for their chocolate work.

Pastries.

And then there are the pastries.  This is just one section, but, there were all sorts of croissants, monkey bread, cinnamon rolls, muffins.  All looked slightly above average, better than a generic cafe, but not exceptionally amazing (go to Dominique Ansel or Bouchon Bakery for those!).

Cakes.

The cakes however really did draw me in.  The first one in this case, a brilliant purple ube creation (with ube chiffon, coconut mousse, ube cream, coconut meringue), and the huge slices of flan were hard to walk past.

Cakes.

The carrot cake gets rave reviews (it has a layer of crispy pecan nougatine within!), and the others all look pretty top notch too.  The cheesecake was very inviting with the huge mound of raspberries on top.

Gelato Menu.

However, I was there mostly for the gelato, which is available as single or double size, in cup or cone.  They also have a trio sampler, which is $1 more than a single, but allows you to pick 3 flavors (all mini scoops, equivalent to a single scoop, basically, pay $1 more to try more!), and I love that they have an option like that.

Gelato.

All gelato flavors are very attractively displayed, with really quite vibrant colors and toppings.

Birthday Cake & PB&J Gelato.

I sampled the PB&J which was excellent, very rich peanut butter flavor, a little bit of berry swirl.  Definitely more PB than berry though, and very rich.  I think it would be great either paired with a scoop of something chocolate or perhaps berry flavored, or with a chocolate dessert.  A full scoop of just that might be a bit much.

The birthday cake was a looker, with big hunks of cake perched on top.

Donut & Campfire S'mores Gelato.

The donut flavor was even more ridiculous looking, with full size donuts perched on top.  A person before me got the Campfire S'mores, and requested one of the giant marshmallows in their serving.

All flavors here at Aria Patisserie looked soooo much better than the generic gelato shops that were every few stores along the Strip, I find it hard to imagine why someone would go to one of those instead (unless they truly didn't want to wait at all).

Ube Gelato (and Birthday Cake).  Single. $6.50.

I asked to sample the birthday cake flavor as I knew it was one that can easily trend way too sweet, but was told they don't do samples during peak hours.  However, my server was cute and snuck a tiny baby scoop into my cup, so I got to try it after all.  <3!

The birthday cake flavor had sprinkles in it, and tasted like yellow boxed cake mix, by which I mean, yes,  super processed and fake tasting.  So they actually really did nail the "classic American generic yellow birthday cake" flavor, but I'm glad I had only the sample and not a full cup of this.  ***.

Since I couldn't sample anything this visit, I decided to just get a single, and opted for ube, as, well, I love ube (that's why I have a blog label devoted to it!), and thought that even bad ube gelato would likely still be pretty great.  I didn't worry though - it was fantastic, among the best ube ice cream/gelato/etc that I've ever had.  Very strong ube flavor.  Really quite enjoyable.  It was very smooth, more dense than creamy, and just overall a nice gelato.  Nothing I'd really change.  ****.

White Chocolate Strawberry.  $3.50.

I also got a chocolate covered strawberry to enjoy later.  I struggled to pick between the dark chocolate or white chocolate options, but ultimately settled on white since I was planning to eat it after my caffeine cut-off time.

It was massive, as I could see in the display case, but it was even more apparent once I sat down to eat it.  The berry within was nicely ripe, juicy, flavorful.  They definitely do pick good berries to use for these.  Base berry: high quality, giant, excellent.

The white chocolate coating was thick, sweet, and didn't break off too easily (although obviously once you bite in, it loses structural integrity).  It had a creamier mouthfeel than a lot of white chocolate, which I assume means it had a higher cocoa butter percentage?  It was very good, but definitely very sweet.  In retrospect, I think I would have enjoyed a dark chocolate covered berry more, as the less sweet chocolate would pair better with the sweet berry within.  Still, I do enjoy white chocolate, and liked this quite a bit. 

****.

Read More...

Pita Gyros

Pita Gyros is a pair of Greek street food stands located in San Francisco, with one location inside the Oracle park, and one near my house at The Crossing.

"Craving gyros wraps, falafels, and hummus? Grab a quick bite at Pita Gyros!"

Since Greek food isn't what I naturally gravitate towards, I've walked by daily since it opened without giving it much of a look.  However, I finally read some positive reviews and decided to give it a chance, as people really do like it.

As expected, it wasn't quite for me, but, I think this is on me, not them.  The food was clearly prepared with care, and was homemade, no Sysco shortcuts taken.  The staff were friendly and welcoming.  It made me *want* to like it, but alas, just not my style of food.

Setting

I visited the location in The Crossing, where there are a collection of food stands made from shipping containers.

Storefront.

When open, the container front lifts up to form an awning, and reveals an open area with the kitchen and small ordering counter.  The baklava and soft drink options are lined up on top to draw you in (in the case of the baklava, it worked!).

I arrived around 4pm mid-week, so there was no line ahead of me.  I ordered in person, although I could have done so on my phone instead by scanning the QR code.  My order was ready quickly.

Menu.

The menu is not large, for main dishes you have the choice of chicken, lamb & beef gyros meat, or falafel, served as a pita wrap, Greek salad, or a plate (with rice, pita bread, tomato/cucumber salad).  You can add on dolmas, pita & hummus, or Greek fries as a starter/side.  And that's it (besides ordering just a single piece of pita a la carte, some extra sauce, and stuff like that).  A single dessert.  No house made drinks.

Food

The menu at Pita Gyros mostly did not appeal to me, as expected, since Mediterranean just isn't really my flavors.  I despise both chicken and lamb.  I don't care for (non-dessert) rice, hummus, tahini, olives, (non-pickled) cucumbers, or falafel really.  So, yeah.  Obviously I was there for the baklava, but I felt like I should get something else at least to try.

While waiting for my order, I got a real sense of how quality their products were - falafel and fries are fried to order - no chance of getting a piece of falafel that had been sitting in a warmer all day.  I asked about where they get the baklava from (as it visually wasn't like any of the versions I know from the bigger distributors in the area ...), and was given the details of ingredient sourcing from Turkey, and they make it here in SF!  This is truly homemade food, which wouldn't necessarily be obvious at first just from reading the menu.

Hummus. $7.95 (with pita).

I am not usually one for hummus.  Let me just say that.  Chickpeas, meh.  Not a flavor I enjoy.  But, many reviews talked about how good this hummus was, noting that it was clearly homemade, so I thought I'd give it a chance.  After all, I did really enjoy hummus from Petit Pita (a ghost kitchen pandemic find for me!), and there was the time I declared Sababa the first hummus I'd ever actually liked.

It was a unique hummus.  It didn't taste like standard store bought.  Fresher, somehow.  It was remarkably smooth and yet still had a bit of grit, sorta like just enough to remind you this was chickpea bits after all.  Drizzled on top with some oil, sprinkled with sumac, and topped with an olive.  Fairly flavorful I guess.

But, at the end of the day, it was still hummus, and not life changing or something I wanted more of. Low ***, but again, just cuz its not what I like usually.

Pita.

The hummus appetizer came with a side of pita to dunk into it, 8 wedges (so I think 2 pita?).  It was served warmed up, and was really quite soft.  Clearly fresh pita.  It tasted pretty average though, not really different from a grocery store version, not lofty and fluffy like Oren's Hummus pita.  Eh.  Low ***.

Side Falafel. $2.

And finally, just a single falafel ball, as again, I had read good things about it.  I knew to expect this to just be a single ball, which was fine with me.

The falafel was fairly different from any other falafel I've had before.  This was clearly not a Sysco premade frozen one dropped in a fryer or baked.  No, this was clearly homemade, and fried to order.   Perfectly crispy outside, although a big greasy.  Getting one fresh really is a different experience!

The texture was the most unique aspect, as it had big bits in it.  I'm trying to think of how to best describe, but sorta like it had big grains within.  Like, coarsely chopped compared to normal finely chopped.   Sorta like ... tempeh?  Very different.  It also had a somewhat odd flavor, it reminded me of preserved lemon almost?  It was fairly strong.  Lots of herbs too, it was quite green inside.

Overall, I thought this was a unique falafel, and clearly a homemade fresh one, but I didn't particularly like it (but again, I'm not usually one for chickpeas in the first place).  **+.

Baklava. $5.

And finally, the reason I was there: baklava!  The order came with two very small pieces.  

This was only okay, a bit of a letdown given so many rave reviews.  The filo layers were a bit soft, and it didn't seem necessarily the freshest.  The top had a light glaze, the bottom was very soaked.  The syrup wasn't as crazy sweet as most baklava, much more restrained sweetness.  A bit floral.  You could taste that it was honey, not just corn syrup.

It was pistachio only baklava, no other nuts.  The filling was a thick layer full of really big hunks of pistachio.  The filling wasn't very sweetened either, so this ate a bit savory.

Overall, different from most commercial baklava, which was nice, but I didn't love it.  That said, again, not generally my preferences, as I prefer other nuts to pistachio, even in baklava.  Low ***.

Read More...

Wise Sons Jewish Delicatessen

Wise Sons is a Jewish Deli, with several locations in San Francisco.  The biggest location is in the Mission, open for breakfast, brunch, and lunch, but they also have a space attached to the Contemporary Jewish Museum, lunch only, where you can dine in, or eat (and order) outside in the courtyard when the weather is nice.  They also set up a booth at the Ferry Building farmer's market, which is where I first encountered them.

I've tried a few different items, but I didn't really find anything I liked.  Perhaps it is just because I'm not familiar with Jewish cuisine, so it was my first time trying many of these items.  But overall, just not my thing.

I've also attended a brunch with their catering, which was equally lackluster for me.

Drinks

Fox Ubet Egg Cream.  $3.50.

This was my first egg cream, so I have no comparison point.

I wanted something refreshing, and I've heard about egg creams forever, so my curiosity finally lead me to order it.

It is just seltzer, runny chocolate syrup, and milk.  Hmm. I somehow thought it would be more like a milkshake, although I'm not sure why.  It was basically like diluted milk that was fizzy.  I really didn't get it.

I won't get another.

Decaf Cappuccino.  $3.50.

Wise Son's uses De La Paz Coffee, a local San Francisco roaster.  I've seen them around town often, but this was my first time trying their product.

The wait for my cappuccino was extremely long, about 15 minutes.  I actually went back to check on it around the 15 minute mark because I thought it must have been forgotten.  They weren't busy.  Even Blue Bottle doesn't take this long!

Anyway.  The foam was beautifully done.  Microbubbles of perfection.  But ... the coffee wasn't great.  Bitter, not in a good way.  Maybe they don't do a lot of decaf, or maybe De La Paz decaf just isn't very good.  The barista certainly demonstrated skill with the foam so I don't blame him.

I wouldn't get another.  The $3.50 price was standard.

Iced Decaf Americano.  $2.50.

On a hot day, I decided to get an iced coffee.  They only have regular iced coffee, but offered to do an iced Americano instead.

It was unremarkable.

Condiments station.

For the coffee, half and half and whole milk are available, along with sugar, Sweet & Low, and Splenda.

Side Dishes

Side of Potato Salad.  $2.79.

This was very, very creamy potato salad, mayo based.  At first glance I was a little confused that I received the proper item, as I couldn't even see chunks of potato, just creaminess!

The potatoes had skin on, which I didn't like, as they were kinda slimy and mixed in.  The potatoes were well cooked however, not too mushy.  The dressing was mostly mayo, but also had a slight interesting flavor from some grainy mustard, but not much.  There were also chunks of crisp, but almost too harsh, red onion.

Overall, this was fine, but not remarkable.  I like to have a little more zing to my potato salad, and like things like pickles or egg added.

The portion size was smaller than I expected, although not unreasonable for the price.  I wouldn't get it again.

Side of Cole Slaw.  $2.50.

Fairly standard slaw.  Two colors of cabbage, not over dressed, something interesting in the seasoning, it was a bit ... zesty?

Neither Ojan nor I loved this, but we also didn't hate it.  Unremarkable.  Price a bit high for tiny portion.

Pickle Plate.  $4.

Wise Sons is known for doing their own brining, so I was excited to check out their pickle plate.  I adore pickles.  My great aunt, who lives on a farm and grows all her own vegetables, makes the most amazing pickles ever.  She pickles everything - obviously cucumbers, but green beans, carrots, cauliflower, peppers, zucchini, etc.  Some sweet, some savory, some spicy, and everything in between.  Let's just say that I didn't encounter those strange store bought things that they call pickles until very late in life.  I still don't understand them.

The Wise Sons pickle platter contained sauerkraut, green beans, red onions, carrots, sweet peppers, and some classic spears.

I really did not like the baby carrots.  Far too vinegary for my liking.  My least favorite on the platter.

The onion was a bit strange.  It somehow tasted fishy.  I really don't understand how, but I didn't like this one either.

The classic spear was ok, a bit mushy, not as crisp as I like, and the the flavor wasn't quite what I like.  Pretty middle of the road.

The kraut was good, and I can see how it would make their sandwiches awesome.  A bit strange on a pickle plate however, as it was odd to just eat by the spoonful.  But flavorful, crunchy, fresh.  My third favorite overall.

The beans were good, crisp, but I love my aunt's dilly beans, and these were just vinegary, so I didn't like them as much as hers.  My second favorite on the platter.

The peppers were delightful.  Sweet, but vinegary, in a really fascinating way.  I'd easily eat tons more of these.

Desserts

Mandel Bread. 2 for $1.50.

And finally, I wanted to try something sweet.  I wasn't familiar with mandel bread before, but I remembered reading that Wise Sons was famous for theirs, and the generous cinnamon and sugar coating drew me in.

This was basically almond biscotti, covered in cinnamon and sugar.  Crispy.  Good crunch from slivered almonds inside.  It was good enough, better when dunked into coffee.  Not something I'd get again just because it isn't very exciting to me, but if you like biscotti and cinnamon/sugar, it was fine.

$1.50 was a good price for two small pieces.

Chocolate Chip. $2.

This was a hard, crisp cookie.  I greatly prefer soft, almost under-cooked, cookies.  It was loaded with chocolate, hard to see here, but it almost wasn't even chips, the entire thing was just chocolate.  Which, perhaps might be good, except that I actually like to taste buttery cookie dough, so this wasn't a winning aspect for me.

Really not my style of cookie.  $2 price was fine for quite a large cookie however.

Rugelach.

"Wise Sons' Assorted Rugelach features chocolate, apricot, and cinnamon-walnut varieties. A traditional Jewish pastry, rugelach is made with a cream-cheese dough that's rolled out thinly, spread with flavorful fillings, and baked into enticing spirals topped with crunchy sugar. Indulgent and special for a holiday dessert, or the perfect balance of sweetness for an afternoon tea break!"

Given the options, I went straight for the nut filled one, cinnamon-walnut.

It was very classic, fine rugelach.  Crispy flaky pastry wrapper, studded with pearl sugar, and filled with a bit of sweet chopped nuts.  Good alongside some coffee.  Not a go-to item for me, but, decent execution of what it was.

Chocolate Babka.
$5.50/slice, $18.75/loaf.

"Wise Sons Babka is hand-crafted in our San Francisco bakery using quality ingredients and traditional techniques. This classic Jewish sweet bread is bursting with rich chocolate and topped with streusel for unparalleled noshing."

This babka always looks good. So much chocolate.  Streusel. Great things, and I like sweet bready things. But ... it always lets me down.  I've tried the babka many times, as it is front and center at the registers, and it is hard to resist a sample while I wait for my order ... but it is always so dried out. 

The chocolate flavor is there, and it has a lot of spicing (I think cinnamon?), but it is just so dry, and is just not particularly enjoyable, at least at room temperature (even when dunked in whipped cream).  It is ... "fine" but really not great.  Very low ***.

They also make a cinnamon version.

Brunch

Noodle Kugel.  $3.50.

I feel a bit silly reviewing this since it was my first kugel ever, so I don't really know what I'm talking about.  Offered deep fried and warm with maple syrup, or cold with seasonal jam.  Since I was taking it to go, I opted for the cold version, but I'm intrigued by the idea of the hot, fried, version.

I had of course heard of noodle kugel before, but I've never seen it, much less eaten it.  So, I didn't really know what I was getting into, my vague idea was that it was supposed to be sorta like a noodle casserole, but a dessert, so like bread pudding but with noodles?  And a crispy top?  And maybe not a dessert, more of a brunch item?  I love bread puddings, and I like noodle casseroles, so ... seemed like something I might like.

I still don't entirely know what I ate.  Yes, it was a noodle casserole.  The noodles were in some sort of custard ... my research tells me it might have been cream cheese.  Or sour cream.  Or cottage cheese.  I have no idea what it was.  It also had some golden raisins.  On top was crispy things, a bit sweet.  I have no idea what they were either, but reminded me a bit of corn flakes?

I tried a few bites immediately, even though I was planning to save it for later, and I enjoyed the crunch from the topping, the custardyness of the filling, the softness of the noodles.  All the things I like about a good bread pudding.  I did wish it had more spicing, but I'm not quite sure what I wanted.

Served with "seasonal compote", which I think was raspberry.  It was sweet, went well with it, but, wasn't nearly as good as my mother's homemade jams.

I brought the rest home and tried warming it up, to see how it was that way.  It didn't heat that well, the noodles and custard sorta separated.  The top got nice and crunchy though, and I really think it would be good warm, perhaps when freshly baked.  I also added my mom's peach jam, and then tried drizzling maple syrup over it.  The syrup was the real winner for me, and I see why they serve the fried one with syrup.

So, for me, I think I'd love to try it hot and fresh sometime, but otherwise, cold worked better.  Maple syrup was a winner.  And I think I'd like it for breakfast, paired with a coffee.  It didn't quite meat my "dessert" desires, but if you have less of a sweet tooth than me, I think it easily could.  Brunch is likely where it best belongs.

I'm still trying to figure out how to classify or explain noodle kugel to someone else unfamiliar.  Bread pudding made with noodles instead of bread is my best description, but that doesn't get the custard part quite right.  Or fettuccine-alfredo-quiche?  I guess it just falls into that nebulous category of dishes that are a carb-in-a-custard, like bread pudding or rice pudding, where there are so many different spins, they can be sweet or savory, they are hot or cold, they have toppings or mix-ins, etc.  I'm certainly interested in exploring kugel further!

Read More...