Judie's

Judie Teraspulsky arrived just in the nick of time and slightly out of breath for her Best Of interview. "You want to know why?" she asked. She explained that she'd gotten so absorbed in making that day's desserts, she'd lost track of time and had to hotfoot it from Amherst. Her namesake restaurant has been around for more than 30 years and has been winning awards for her desserts for quarter of a century. "I love the restaurant business," she says. "I'm the dessert queen." And anticipating the question, she begins to describe some of what she's been working on. "Homemade white chocolate bread pudding… more custard than bread, kind of like Foster sauce without the bananas." This reminds her of her bananas Foster, which she serves with as many straws as there are people at the table, because she's certain everyone will want to try it.
Every night the dessert is different at Judie's, but there's always a fruit pie. If it's made of berries, "they're whole and tart. There's no cornstarch in my crust. It's a thin, even, flaky crust, and I serve my pies with lots of ice cream." These and all her other desserts (including her famous popovers) are available with dinner, or with a drink at the bar.