I have been in Miami my entire life, and yet somehow I’ve never made it to Barton G. This week that changed when I was invited to attend a media dinner and now, “food presentation” expectations have been forever altered.

Barton G. calls themselves, “An Experience Like No Other” and it couldn’t be more true. For the past fifteen years they have combined FINE dining with FUN dining to create an ambiance full of surprises and amusement.

It goes without saying that their desserts are the big finale and when I say big I mean BIG! Not only are they shockingly large and decorated but they are delicious too!

I was able to experience four of the seven desserts created by Pastry Chef Julian Belon:

MARIE ANTOINETTE’S HEAD - LET THEM EAT CAKE (Retro Edition - Not yet on the menu)

Cotton candy surrounded by pastry choux, with a banana fosters milkshake and candies sure to invoke major childhood flashbacks. Cotton candy has always been one of those things I know I love but don’t remember how much I love it until I’m eating it by the handful. This dessert provides more handfuls than even I can handle!

RUBBER DUCKY...YOU’RE THE ONE

Coconut angel cake overflowing with whipped coconut cream, in a milk chocolate tub and served with white chocolate - passion fruit ducklings. This one even comes with what looks like a working water faucet filling up the “bathtub” of milk chocolate with passion fruit bubbles. I would have no issues swimming around here for a while. Anything with passion fruit is a winner in my book!

DOLLA DOLLA BILLS Y’ALL!!!!

Mega rich chocolate ganache and dulce de leche tart, under a gold brick shell with graham cracker crust, soft meringue, chocolate –feuilletine golden nuggets. When the masked man with a blowtorch sets this dessert on fire at your table, the entire restaurant suddenly smells like campfire happiness. The smell of s’mores takes over the room. This was probably my favorite dessert, because chocolate and gold. I’m all about luxurious chocolate.

THE BIG DISH

Warm butter brioche bread pudding, baked with white chocolate and raspberries, topped with vanilla ice cream and candied pecan filled eggs, lemon - mango coulis, rum syrup. This one allows you to take home the Barton G. Weiss’ Celebrated Cookbook, “The Big Dish, Recipes to Dazzle and Amaze”. I’m already dying to make some of the recipes in the cookbook. I love the Big Dish because the baker in me pictures this to be what my kitchen looks like as I’m making desserts at home. The bread pudding was warm and comforting, it took me back to days sitting in my grandmother’s kitchen.

If you are looking for an over-the-top dessert or special occasion experience, this is definitely it. While they may be slightly pricier than a trip to the local bakery, think: $33 - $49 per dessert, it’s completely worth the splurge for a night of fun and feasting.

Barton G.

1427 West Ave, Miami Beach, FL 33139

(305) 672-8881