America's Best Gluten-Free Desserts
Excellent meat-centric Mexican dishes—like Wagyu beef tacos made with soft corn tortillas—make this Austin spot popular with gluten-averse diners. Pastry chef Laura Sawicki makes her flourless chocolate soufflé cake with Valrhona chocolate and six kinds of chiles. “The complexity that I want can’t be achieved with just one or two,” she says, stressing that the result isn’t super-spicy: “The cake doesn’t have an aggressive heat. It starts with pure chocolate and then the chiles start to creep up.” She tops the crackly crust with banana ice cream to counteract the slow burn.