We were wrapping up our meal at DADA, an “award-winning new-American” establishment that, ironically, isn’t “new,” (opened in 2000; some 23 years ago), and operates out of an old, historic site, (the Tarrimore house), located at 52 N Swinton Ave, in Delray Beach, Florida.▫️
It just so happens, that on the night of our visit, they were offering a $45 per person, 3-course, “restaurant month” meal. And while the appetizers and entrees missed the mark, and each scored an “F,” the desserts were also giving us some resistance. The “Fried Cider Doughnuts,” (reviewed the other day), tasted more like a soft pretzel, and ended up with an “F.”
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By this point, we were certainly hoping that our final item, the “Unadulterated Double Chocolate Pecan Brownie,” paired with “Caramel, Chocolate Mousse,” would come to our rescue.
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Martha Stewart’s recipe for Double Chocolate Brownies (sans pecans), is supposedly among her “all-time reader favorites.” Her version calls for unsalted butter, coarsely chopped semisweet chocolate, unsweetened cocoa powder (not Dutch-process), all-purpose flour, salt, sugar, eggs, and vanilla extract.
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Typically, you’re looking to get a moist, fudgy “bar cookie,” filled with gooey chocolate chips and crunchy pecans. But this dessert fell flat. Rather than affording us a velvety, double dose of deliciousness, we got a dry, dense, bready square, devoid of that rich chocolatey flavor we were so desperately hoping for.
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We had little choice but to double down and ranked this monstrous mousse and brick-like brownie an unadulterated “F.”
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