Butterscotch Pudding at Bradley Ogden

A small glass of butterscotch pudding comes complimentary after every meal here—and it won’t be available for much longer, as the restaurant will shut its doors after the new year.

The dessert, made from Ogden’s own mother’s recipe, is served chilled, creamy and rich, buttery and only slightly sweet—hitting all the right notes to even out a palate after a decadent meal. It has always been a homey final bite and a thank-you from the kitchen. And as final bites go, this will always be one of the best.

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The night was Sept. 7, 2001. The culinary community of Las Vegas and beyond came together in a ballroom at the Rio to support one of its own. Napa restaurant’s chef Jean-Louis Palladin had been diagnosed with lung cancer, and it wasn’t looking good. Upon his death just two months later, The New York Times honored Palladin as “a chef’s chef whose boundless creativity and relentless pursuit of the best and freshest ingredients set an example for countless other cooks.” His inspiration lives on today in the lives he personally touched as well as in the culinary scene at large.



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