After a no electricity dinner in the dark with candles at La Buca (tasty), we passed on their meager dessert offerings and headed elsewhere. The bar at Grace was packed, so we bailed an got two bar seats at Campanile.
Both the pancakes with huckleberry compote and the meyer lemon tart were excellent, but the meyer lemon tart won, and is, in fact, the best lemon dessert I have yet sampled in my 35 years on the planet.
The key is that this is a lemon tart that is not afraid to be lemony and tart, rather than sweet and cloying. The stroke of brilliance is that the inherent sweetness of the meyer lemon curd in the tart is spotlighted by the use of an even more intensely tart champagne vinegar sauce (champagne vinegar, sugar, vanilla beans and lemon peel reduced to syrup is my guess). The crust is rich but not sweet and the crunchy pillow on top provides an interesting textural contrast.
If you love lemon and admire unabashed acidity and fearless focus, I highly recommend you try this tart.