Sucre, 20 W. Mifflin St., is Madison's newest nightspot for desserts and drinks. While it opens for lunch and coffee at 7 a.m., the sophisticated atmosphere is perfect for those nights when you need to indulge your sweet tooth.
Sucre is reminiscent of Crave Restaurant and Lounge off State Street with its modern décor and minimalist aesthetic appearance. The white booths and dim lighting lend a more intimate vibe to this loud and crowded hotspot. Many of the pastries are featured in a display case in the front, making any patron feel like a kid in a candy store.
With an extensive wine and liquor list, people will have no trouble finding something they like. The martini list ranges from an ordinary Cosmo, to a Milk Chocolate Martini, to Absinthe. Each dessert is paired with a suggested drink, but the waiters are more than willing to give their own personal preferences.
The lack of seating goes with the sparse décor, so get there early for a table. A surprising number of non-students show up late in the evening, giving the restaurant a predominantly older crowd.
Sucre gives a brave array of not-so-average desserts. Options range from chocolate tortes, to fruit tarts, to some dishes that the normal apple-pie-eating-student cannot pronounce. After getting past the complex jargon, the flavors are somewhat familiar.
Sucre puts a spin on classic desserts such as Carrot Cake with cream cheese mousse and hazelnuts and a Crà me Bruleà "" Trio of vanilla bean, mandarin and peach nectar. A more traditional option is the passion fruit torte, one of the specials, which gives an interesting mix of chocolate and passion fruit flavors. While the torte is good, there is not nearly enough contrast between the two flavors.
The Schwarzwà ¤lder Kirschtorte ($8) also leaves you wanting more only because of its small portion. This dessert, which is the German version of a black forest cherry cake, consists of a chocolate soaked biscuit, vanilla and chocolate cream and spiced cherries. The cream gives a nice contrast to the tart cherries, but you will want more than the few bites you will get out of this tiny dessert.
A favorite is the Pear Frangipane ($8), a poached pear on top of an almond flavored butter crust. Despite the unfamiliar name, this treat is similar to a warm apple tart. The almond crust perfectly complements the sliced, warm pears. Even if pear is not your favorite fruit, this is sure to please your palate.
The only thing missing from the menu is ice cream or sorbet, which would have complemented any of the desserts well. Besides this, dining at Sucre is an overall positive experience. The waiter knew the menu very well and remained attentive despite the growing crowd.
Sunday brunch at Sucre will begin in March, complete with outdoor seating. The lunch menu offers many more affordable options such as quiche and various sandwiches. There are also plans for traditional high tea with the appropriate pastries. Sucre opened about two months ago, and the staff is working on expanding the menu for these meals, though its focus will remain on desserts.
Everything Sucre serves is made on the premises, giving a fresh taste and innovative flair. Since it specializes in desserts, it would seem every option should be perfect, which could lead to disappointment depending on what you order. However, Sucre did recently open, so there is clearly time for improvement.
While it may be a bit pricy for students, Sucre is definitely a good alternative to a night out when you are craving something sweet.
