Get Your Snickerdoodle-Loving Self to Wayward Sons. Now.

Revered for his focus on local, seasonal ingredients, Chef Graham Dodds carries on this focus at his new restaurant, Wayward Sons. Joyfully, this “best of the season” approach extends to the dessert menu as well. For proof, look no further than the chocolate semifreddo. Wait, what? This is supposed to...

By Kellie Reynolds

December 23, 2015

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Revered for his focus on local, seasonal ingredients, Chef Graham Dodds carries on this focus at his new restaurant, Wayward Sons. Joyfully, this “best of the season” approach extends to the dessert menu as well. For proof, look no further than the chocolate semifreddo.

Wait, what? This is supposed to be about snickerdoodles. Yes, Virginia — there is a snickerdoodle. While the chocolate semifreddo gets top-billing, its co-stars, a pair of buttery, soft-on-the-inside, crispy-on-the-outside snickerdoodle cookies share the plate and steal the show. A scattering of cranberries — festive little bursts of tartness — bring balance to the dish.

One has an inkling that Santa makes more than one stop at Dodds’ house to get his mitts on these cookies. Instead of milk, pair yours with a sparkling glass of Juve y Camps “reserva de la familia” cava, and you’ve got yourself a happy holiday, indeed.

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