Taste Dessert Bar In the News!

"Should you wish to taste the sweet life, Amarillo has a new option for you. After soft openings to test its practices, Taste Dessert Bar will open this week to a wider audience.

Wife-and-husband duo McKay and Sean Anderson took their time putting together the specialty spot in coveted end-cap space at the rebranded Shops at Wolflin Square.

And extra attention is evident in the desserts, savory appetizers and hand-crafted cocktails they described.

“We’ve defined it as classic with a modern twist,” McKay said."

Amarillo Magazine

Taste Dessert Bar

"Escape the winter chill at Taste Dessert Bar in the Shops at Wolflin Square. With its cozy, chic décor, small savory plates, hand-crafted cocktails, a full beer and wine list, and a variety of homemade desserts, you’ll want to linger at Amarillo’s newest lounge.

It’s evident that charming husband-wife duo McKay and Sean Anderson took care when planning Taste’s menu – sweet tooths will rejoice over from-scratch cheesecake, creamy crème brulee, rich flourless chocolate cake, and a slew of indulgent martinis."

"A niche has been filled with the opening of this splendid bar anchoring the new Wolflin Square, where you can satisfy cravings for afternoon milk and cookies, early-evening cocktails and savory plates, or late-night pie and port. We love the bacon-maple tater tots, empanadas, blueberry biscuits, and chocolate chip–pecan pie. (1/15)"

A typical whiskey sour can be challenging to make at home. It requires just the right amount of whiskey or Bourbon, combined with lemon juice and sugar. But in the hands of an expert mixologist, this drink can be one of the simplest and most refreshing cocktails at the bar.

That’s what you get with the whiskey sour at Taste Dessert Bar – one of the best of its kind in Amarillo. Once you order it, prepare for a cocktail even more pleasurable than expected, because Sean Anderson uses a secret ingredient. Hearkening back to the bygone practice of adding egg whites to this classic drink, Sean’s recipe results in a silkier, smoother texture that offsets the lemon and balances out the flavor. (It also adds a nice layer of froth on the top of the drink.) Sean uses Bulleit Bourbon to enhance that delicate finish, garnishes it with a skewer of house-made liqueur cherries, and suggests pairing the drink with Taste’s sweet southern biscuits. 1909 S. Georgia St., 398.2000, tastedessertbar.com

Most people are familiar with standard pairings of meals and wine – white wine with lighter entrees like fish, red with richer meats – but what about after the meal? Coffee is always a popular post-meal dessert partner, but don’t discount the bubbly. While champagne can often be an expensive choice, more affordable sparkling wines like Prosecco or Moscato also work well with desserts. McKay Anderson of the recently opened Taste Dessert Bar suggests a few of her favorite after-dinner drink pairings with sweet and savory dishes.