Café Saint-Ex (1847 14th St., NW; 202-265-7839) is perpetually crowded for lots of reasons: the well-chosen–and well-priced–wines and liquors, the unpretentious atmosphere, the pressed-tin ceiling and aviation-themed art, and bar snacks like thick burgers and fried oysters.
But a bar isn't the first place you'd expect to find great desserts. Chef Jay Jenc's pastry menu, which changes biweekly, offers comforting treats like chèvre cheesecake, cardamom crème brûlée, and orange-chocolate-chunk bread pudding with Grand Marnier–all for $7 each.
Washingtonian staff contributing to this section were Chuck Conconi, Sherri Dalphonse, Susan Davidson, Mary Clare Fleury, Cynthia Hacinli, Thomas Head, Stephanie Jones, Ann Limpert, Drew Lindsay, Chad Lorenz, Leslie Milk, William O'Sullivan, Cindy Rich, and Jeremy Stahl. Also contributing were writers Cathy Alter, Ann Cochran, and Jenny Sullivan.
