What is it with the turnover among dessert chefs in this city? They seem to hop from restaurant to restaurant. For instance, back in February, we wrote a glowing report of desserts at Daniel George under dessert chef Matthew Dyer, with creations such as vanilla-caramel poached pineapple with brown butter almond cake, black pepper ice cream, rum butter sauce and citrus tuile; and semolina pudding with blood orange sorbet, mint citrus salad, mint syrup and citrus tuile. (It was his second stint at the restaurant.) Last weekend we ate at Daniel George, and he was no longer there. The desserts were fine, but nowhere near the same level.
A Google search indicates that Dyer is now at Bellini's Ristorante and Bar, a pretty new place on Cahaba Valley Road in Hoover. A sample dessert menu on their website reveals a similar semolina pudding recipe, as well as Chocolate Fondant -- saffron white chocolate filled chocolate fondant with chocolate sauce with pistachio gelato -- along with his take on more traditional fare such as tiramisu, poaches pears and vanilla creme brulee. Bellini's has been getting some pretty good buzz (sorry we've been too busy to add it to the site yet), and the addition of Dyer is certainly a plus. (But we'll call before we go to make sure he's still there!)