Ritter's most desirable seats have always been at the counter, so you can witness their simple (albeit, efficient) cooking method: A squirt of oil, add-in of protein, heat and sauce; then turn on the steam 'til evenly done. Their signature pan roast was as reliable as your worn-in T-shirt. It could do no wrong, and is still the go-to choice for most. However, few are aware of the menu's best kept secret--dessert.
At first glance, it may seem like a standard slice of something a la mode. Wrong. This magical treat is brilliant for one sweet reason--DOUGHNUTS! Chef Sheila O'Halloran in the Ritter's kitchen is the mastermind behind this tasty delight. It turns out one of SKC's neighbors is a doughnut shop that would routinely toss their day-old selections into the dumpster. Instead of purchasing new carbs, she thought repurposing the pastries was a win-win. Each batch was unique, since the selection of extra doughnuts varies daily. One bite may contain a hunk of old-fashioned. The next time, a bear claw.
If that's not enough reason to devour this puddin', let's go over the finishing touches. You've got a scoop of creamy, French vanilla melting atop. Then it's all about that heavy-handed pool of whiskey sauce. Whiskey, French vanilla and doughnuts. Now that's a triple threat, if you ever saw one. Go ahead: pack up that pan roast to go. You've got some lost dessert times to catch up on.
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