By Stefanie Ellis
Photograph by Katherine Bish
It’s what’s on the inside that really counts, right?
I was waxing philosophical at a recent visit to Momos when a luscious phyllo triangle filled with a melty surprise arrived at my table.
“What’s inside?” asked my friend Julie, who’d never had the dessert.
Before I could begin to describe the flow of milk chocolate, pouring like lava out onto the plate, mingling with warm, crispy phyllo and joining together with semisweet chocolate ice cream and a stream of dark chocolate sauce on top, I was cut short by the waitress.
“White chocolate,” she grinned. “It’s soooo good.”
What? That can’t be right. Did she say white chocolate? White, as in lends itself well to a variety of desserts but is, in no way, a substitute for the real stuff because it isn’t even chocolate, chocolate? I’m not trying to bad-mouth white chocolate, but this just wasn’t what I was expecting.
Nearly every time I’ve been to Momos, I have been dazzled by the chocolate trifecta on my plate. Not one of those times, however, was white chocolate part of the equation. Thankfully, the white chocolate phyllo was just a special, but one I’m glad to have tried. Now I know, with even greater clarity, that what’s on the inside is the most important piece of the puzzle. Desserts, just like people, have souls, and if we get to peek inside, sometimes what we find tells us all we need to know. In this dessert’s case, it’s all about harmony. The gentle evolution of light to dark, and the amazing fusion of thethree as they become one on your plate—that’s harmony if I’ve ever seen it. Want to know what’s even more harmonious?
Another chocolate phyllo.
630 North and South, 314-863-3511, momos-stl.com.
