Perhaps it's a case of nostalgia or the fi rm belief that "things were better" when you were a kid, but nothing seems to change the fact that sweets devoured from a rumpled paper bag or dirty pillowcase after a long night of trick-or-treating is the best tasting candy ever. As adults, many of us have acquired an inhibiting sense of shame that stops us from dressing up as our favorite ghouls and going door-to-door screaming "Trick-or-Treat!" holding out our bags, anxiously awaiting a windfall of confections. Just what would the neighbors think? But, there are perks to being an adult, like the ability to drive, for example. Instead of individually wrapped, mass-produced, bite-sized candy bars, why not try adult interpretations of such simple sweets?
Stop planning that midnight egg raid on your neighbor who still hasn't fi xed his side of the fence and head on over to Patois. Located on the corner of Laurel and Webster streets Uptown, only a few blocks from Audubon Zoo, Patois has quickly become a neighborhood gem that locals covet and tourists are just discovering. Pastry chef Lisa Gustafson has set the restaurant's diners swooning for her confectionery creations, but you simply haven't lived till you've eaten a "Snickers." Obviously modeled after the Mars candy bar, Gustafson's version features a brown sugar cake topped with caramel chocolate mousse, rich chocolate sorbet, a healthy drizzle of salted caramel and chocolate sauce all sprinkled with chopped peanuts. Just try to put that in a wrapper.
Another great haunt is all the way downtown in the Warehouse District. Located on the corner of Julia and Fulton, root is likely the most popular new restaurant in town. Chef Phillip Lopez's creativity has, in less than a year, attracted national attention, as well as some pretty impressive accolades from local foodies. Among a variety of dishes that showcase unusual, yet palate-pleasing techniques and fl avor combinations, one very interesting dessert has folks in awe. Dubbed the "Yorkie," this dessert's focus is a house made, chocolate covered peppermint patty served with a scoop of mint chocolate chip ice cream in a bowl fi lled with coco puffs and minted milk. Are you getting the "Yorkie" sensation?
Last, but certainly not least, the newly opened soBou is a perfect place for a late night treat. Located on Chartres, SoBou was created by the Commander's Palace family of restaurants, bringing together the best in a casual, cocktail atmosphere right in the heart of the French Quarter. To celebrate All Hallows Eve you might want to consider sinking your fangs into their Chocolate Coma Bar. A rich, fl ourless, dark chocolate torte is topped with a dense white chocolate mousse, candied pecans and caramel, then the whole "bar" is coated, top-to-bottom, in thick, milk chocolate and served with a shot of a chicory coffee shake. It seems the name is well-deserved, causing diners to feel quite giddy after only one bite.
Though going door-to-door and begging for candy may indeed still be out of the question, it is doubtful that you would be turned away from any of these restaurants if you arrived in costume on Halloween. This is New Orleans after all...