Dessert and Drinks at the W A Frost & Company - St. Paul, MN

374 Selby Avenue
St. Paul, MN 

Built in 1889 in the Cathedral Hill district of St. Paul, is the Dacotah. For those of you visiting St. Paul here's a link to the very popular Saint Paul Hotel and other great stays in the area.

Originally housing a pharmacy, its bay windows, large arched doorways, copper cornices, tin ceilings, and intricate brick work made it a standout in this booming community.

In 1974, it was converted into a rambling restaurant with an amazing bar . . .
. . . that was rescued from a burned-out building in Wisconsin. There's also a plethora of private dining spaces and one of the largest outdoor patios in the neighborhood.

After crawling through St. Paul gobbling up appetizers, we decided to have dessert here at the historic Frost & Company.

We ordered a Classic Creme Brulée - baked custard with Madagascar vanilla beans. (The first for me.) And it was topped with caramelized sugar, blackberries and mint. It had a luxurious, creamy texture with a great vanilla taste thanks to the Madagascar beans but unfortunately the top layer of sugar was torched a bit too long resulting in a burnt, bitter taste.

We also tried their Ice Cream Sandwich - chocolate cake, chocolate salt, ganache, orange gel, and frozen custard. This is the adult, deconstructed version of the kid's ice cream sandwich. The cake was moist and the ice cream velvety smooth. And the orange gel complimented the ganache brilliantly.

For drinks we ordered the Pinot Grigio, Riff "Tre Venezie" which was a bright, dry white and we also had a Poilly Fumé, Blanchet "Calcite" which had a sweeter, smoother, more buttery taste. Both paired beautifully with the desserts. I would definitely return to experience their full dinner menu.

The restaurant has an award winning wine cellar, standout all American cuisine menu plus it's on the National Register of Historic places. Drop by the very unique W A Frost & Company for a fascinating and delicious trip back in time.


No comments:

Post a Comment