Sweet Spots

Subtle sweetness

By Megan Malugani

When the Broadstreet Café was transformed into the more casual 300 First in late March, the new restaurant kept the old restaurant’s popular Creme Brulee on the menu. The creme brulee (which means “burnt cream” in French) is made of eggs, sugar, and Madagascar vanilla, which is a key ingredient, says Denise Villeneuve, of Creative Cuisine Company (which owns 300 First). “It’s an extremely pure form of vanilla.” The creme brulee is served with caramelized sugar on top so “you get that hard little crunch.” Villeneuve says customers are sweet on the dessert because “it’s real creamy and smooth and just the right sweetness, not overpowering ... it’s a nice, light finish to a big meal.”

Other sweet things: A few other desserts on the menu at 300 First are carry-overs from Broadstreet or old favorites brought back from other restaurants in the Creative Cuisine Company family. Others are completely new. Villeneuve expects the chocolate lava cake (“We wouldn’t want to lose that. No way”), the warm double chocolate bread pudding with a vanilla custard sauce and a hot fudge sauce, and the Mocha French Silk Pie to be hits.

Liquid desserts: For diners who prefer to cap their dinner with a sweet drink, there’s the “chocolatini,” made with vanilla vodka and Godiva liqueur, as well as a drink called A Perfect Ending, which is made with coffee and several different liqueurs. Coffee connoisseurs can choose from five French press grinds, also.

Villeneuve’s favorite: The authentic Florida key lime pie. “It’s a nice light pie, but it’s really good. You can’t have chocolate all the time.”

300 First: 300 First Ave. NW, 281-2451.