Triniti's pastry chef, Samantha Mendoza, understands what makes for memorable desserts: flavors, luxurious textures, elegance and restraint. She graduated from the baking and pastry program at the Art Institute of Houston and first made desserts professionally at Bedford, Robert Gadsby's former restaurant. Later, Mendoza became the executive pastry chef at Tony's at the young age of 22. At Triniti, her fine chocolates and macarons, served in wooden cigar boxes, are perennial favorites. Other desserts change with the seasons, but examples include pitch-perfect hazelnut mousse enrobed in dark chocolate; silky coconut panna cotta with blueberries and crunchy granola; and cherry meringue with citrus mousse and almond crumble.
READERS' CHOICE: The Chocolate Bar