Finale Restaurant   

Finale grew out of a Harvard Business School project by Class of '97 graduates Kim Moore and Paul Conforti, who recognized that there were plenty of cafes serving sweets and restaurants serving entrees, but no place serving sweet entrees. The idea of an upscale, richly decorated dessert bar has become a hit. For those who care about desserts, Finale is the sweet spot. Classics such as molten-chocolate cake or creme brulee (served with fresh fruits and orange-butter cookies) are at the heart of the menu. Each plate looks like a careful work of art and eating the deserts is often compared to the unwrapping of Christmas presents. For those who can't think of indulging in dessert before a regular meal, Finale has a "Prelude" menu consisting of salads, soups and other light offerings. Each listing is followed by a recommended glass of wine. For example, the Campanelli pasta salad with a glass of Willamette Valley Riesling would be a fine meal of its own -- but at Finale, it's only a starting point for the sweet stuff.