Turned out it was one of those trendy chocolate things that some restaurants call chocolate volcanoes, some call melted chocolate cakes. At any rate, they're cupcake-shaped little mounds that, when punctured, release a flow of hot, fudgy chocolate. And this one was just great. But we did, of course, eat a few things between appetizer and dessert. It was super, the cheese sweet and nutty, the tomatoes wonderfully ripe, the basil oil and balsamic vinaigrette well-balanced.
Vinaigrettes are, it seems, a specialty of the house.
This chef, though, seems to realize that the classic combination of oil and vinegar benefits greatly from a few extra flavors. But I digress. Service throughout was exceptional. She obviously cares about her customers, which is a rare and wonderful thing. Combined with the soothing interior design, the great service and the creative kitchen, it makes for an experience worth trumpeting.