Happy endings

At Erbaluce, an inventive Italian restaurant in Bay Village, the check is accompanied by a final, unannounced surprise: a complimentary tray of dark chocolate truffles and fruit. Chef Charles Draghi makes the chocolates, changing their flavors and accompaniments with the seasons. Currently you’ll find white nectarines, blueberries, and gold, black, and red raspberries. At other times, you might encounter cherries, currants, gooseberries, shiro plums, or roasted chestnuts. Now the chocolates are tinged with balsamic vinegar and an extract of rose geranium and rosewater; in the winter, Draghi uses wintergreen extract, foraging for the herb in the woods. The lush platter is a lovely way to mark the end of a meal, and the changing of the seasons.