Over the weekend, Edwin and I took our chicas out (isn't it amazing? These nerds got play!) to Café Hiro for the Cypress eatery's awesome-as-always food. It was my chica's first time, my sixth or seventh time, but one of dozens of visits for Edwin and his gal. I had the bacon-spinach-garlic spaghetti–lovely, fatty, buttery, brilliant–and what you see above is Edwin's picture of their scallop carpaccio plate, a straightforward bump of the seafood jewel that looks like a plump ravioli.
But those highlights aren't the point of the post–that would be the croissant bread pudding.
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Edwin and his chica highly recommended it but sighed that they only see it come winter holiday time. I'm sure there's a meaning to this, but Café Hiro should offer it every damn day of the rest of humanity's existence. I'm a bread pudding fanatic, and this was levitated the form: buttery, flaky, with chocolate and a bold choice of making a bitter coffee-based sauce to counteract all the sweet. I usually hate bitter anything, but not in this case–my girlfriend and I fought for the last bite, a battle I lost but a war I won since I scraped off every last molecule of the sauce from the plate, clatter be damned.
