“… we've never had a panna cotta as luscious, as seductive, as diabolical as the creamy almond-flavored panna cotta topped with a layer of thick caramel sauce, and strewed with chopped malted milk balls, created for Lark Creek Steak by their genius pastry chef Chona Piumarta.”

“Yeah, there's a big ole cart piled high with treats that looks like something out of Willy Wonka. And Pastry Chef Chona Piumarta is out to get you.

The chocolate hazelnut napoleon is four layers of pure evil, including a crispy bottom layer that put me over the edge, made with salt, praline paste, dark and bittersweet chocolate, and yes, crunched Rice Krispies. Other unexpected elements include sprinklings of candied carrot with the scrumptious carrot-pineapple cake, and the Meyer lemon cheesecake comes with spiced pistachios.

I haven't had desserts with these kinds of touches in a while, and all of them are well composed—it's about the balance of all the flavors converging together, from the salty layer with the chocolate, to the acidity of the lemon with the cheesecake.”

“Best Panna Cotta in the City”  -SF Weekly

“You can seat me wherever Chona Piumarta is the pastry chef”  -SF Weekly

       What People Are Saying

“ … my favorite dish of the meal was actually a luscious dessert of creamy almond-flavored panna cotta topped with a layer of thick caramel sauce, and strewed with chopped malted milk balls. … You can seat me wherever Chona Piumarta is the pastry chef.

“Pastry Chef Chona Piumarta is out to get you.”   -Tablehopper

Phone: 408-306-9251

E-mail: info@pastrycupboard.com

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