A delicious dessert with a tiny terrific touch of sea salt
By Ari Weinzweig
When you read the menu at the Roadhouse, you’ll see my name attached to the donut sundae. It’s our biggest selling dessert, and it is very good. But, if I were eating dinner at the Roadhouse, our new Butterscotch Pudding is what I would order to close out my meal.
I’m not 100 percent sure what it is that makes this pudding so darned good, but I surely do love it. And so do a LOT of customers. It’s definitely one of our most requested items. Made with butter, cream and a lot of dark muscovado sugar, it’s served with sprinkle of fleur de sel. Honestly, it might be worth stopping by just to have this dessert.
Pair it up with a glass of something good. Felipe Diaz, long time server, trainer and all around good guy at the Roadhouse recommends either a light Madeira, like the New York Madeira we have on hand at the Roadhouse. Or try it teamed up with a cocktail, like the Kentucky Bedwarmer. Felipe says, “The spice and the citrus counter the sweetness, and the bourbon picks up the caramel notes of the butterscotch.”
If you’re taking some of this stuff home, try it with a bit of a Bakehouse Ginger Jump Up cookie crumbled on top. Pretty terrific!