Dessert at Conduit, a new-ish San Francisco restaurant located at 280 Valencia, brings seasonal delights to mouth-watering heights. Delish!Not really a foodie, I found myself absolutely at a loss for words as I sampled three deserts by pastry chef Majken Klare: Cake, Crêpe and Vacherin.
Such toned down names give the false impression that simplicity has to be bland. At Conduit it is anything but.
While the restaurant specializes in contemporary American Cuisine accented with French and Italian flourishes, the dessert menu takes traditional to an ethereal level.
The Crêpe, my favorite by far, was an elegant combination of Charantais Melon (Cucumis melo ), bacon and galia. The melon, a European Cantalope, holds a sweet, clean flavor with pleasing texture. Soft colors of the green rind and the mellow oraenge fruit appeal to the eye while the aroma tempts the palet.
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