I absolutely loved cafe boa. Did a writeup here:
By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
Come dessert time, I got full-on greedy with some of the best confections I've had in ages. A dense, dark chocolate torte was incredible with port-soaked figs, while ricotta cheesecake was so tasty that even my cheesecake-hating friend couldn't stop eating it. It was just sweet enough, topped with a few blackberries and served with an amazing rosemary-caramel sauce that was the perfect consistency.
And one night's crème brûlée was made with foie gras, its heady flavor and gentle sweetness teased out with an unexpected dash of sea salt on the brûléed sugar topping. What a stunning finale.
114 E. 7th St.
Tempe, AZ 85281
To start and end a meal with foie gras is decadent, indeed, but at irresistible House of Tricks, you just might surprise yourself.