Making Dessert Beautiful Again

Dessert is yummy.  It should be a requisite part of every meal.  Certainly every dinner out and about on the town.

But somewhere along the line, dessert got broken.  I'm not sure who to blame, probably the French.  Their foreign policies ruin everything.  Whatever the cause, the world has changed and restaurants haven't kept up. 

Restaurant owners of New York, hear me now:

Dessert is no longer meant to be a 1000-calorie symphony of chocolate of varying colors and sweetness.  The gluttony is over!

Dessert is meant to cleanse your palette of the meat and cheese you just ate.  And to remind you that you’re human and it’s gooooooood to be human in 2009.  All without causing muffin tops.

Instead of charging me $10 for a the largest brownie this side of the Cascades, charge me $4 for a handful of delicious mints.  250 calories max.  I'll choose dessert every time!  And so will my legion of Twitter followers.

Alternatively, charge me $10 for dessert.  But make it a bowl of fresh fruit.  Fresh fruit is great.  It's light, it's sweet, it's healthy.  And it's kind of sexy because it says you care about what you put in your mouth.  What's sexier than that?  Tattoos?

Know of restaurants following my advice?  Tell me about it!  Are you a restaurantaur that needs my brilliant advice on how to run your restaurant?  Hit me up and know that I will work for food.