Swimming in a SEA of Dessert at Sea Change {Minneapolis}

A sustainable sea food restaurant may not be the first place that pops into your head when you think of great dessert, but Niki Francioli, the Pastry Chef at Sea Change is here to prove you wrong.  In addition to a great place to dine before a show at the Guthrie Theater, Sea Change is also establishing itself as a restaurant that is impressive right up to the final bow {ok, I’ll be done with the theater puns now}.  Located in the contemporary chic Guthrie Theater, Sea Change boasts not only a sustainable sea food but also one of the cities few raw bars.

Chocolate Cremeux Sea Change Minneapolis Dessert

When Pastry Chef, Niki, told me she’s a sugar-aholic, and that she could eat sugar from morning til night, I KNEW we would be instant bff’s – move over Jenny!  I was brought an assortment of intricate, but not to schmancy, desserts that all have some very unique elements.  For example, the Pear Sorbet on the Caramel Coffee Pot de Creme, is pretty much perfection, and the Hibiscus Granita gave the Frozen Passion Fruit Souffle so much earthy depth, and the Black Current Caramel on the Chocolate Cremeux packs a lot of intense flavor in just the tiniest taste.  The attention to detail won me over.  I guess you could say Niki won me over too.  In chatting with her, it’s easy to see how passionate she is about dessert, and she says she likes to make “desserts that make people smile.”

Caramal Coffee pot de Creme Sea Change Minneapolis Dessert

All of the desserts at Sea Change made me smile, but the one that really left an impression on me was the Caramel Coffee Pot de Creme.  The smooth flavors worked so well together; such a lovely balance.   If you’re a chocolate lover, however, do not miss the Chocolate Cremeux. Seriously.

Like what you see? Show them some sugar…

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