As Paul Conforti tells it, when he and his partner Kim Moore opened the first Finale Restaurant in Boston in 1998, the only place you could get a plated dessert was in a fine-dining restaurant or a fancy hotel. â€śWe just didnâ€™t think that was right,â€ť he says.So he and Moore sought to make it even easier for diners to enjoy such affordable indulgences.â€śEven the best desserts in the countryâ€ť usually cost less than $12 each, Conforti says, â€śbut to get access to those you had ...
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