After Bruce and Susan Molzan bought the Ruggles Grill four years ago, they revitalized the menu at the sleepy Montrose landmark with his brash cooking style and her luxurious desserts.

Both Molzans are graduates of the prestigious Culinary Institute of America in Hyde Park, New York, and their approaches to food are complementary. Bruce cooks by feel; Susan is a baker par excellence. Each day Susan turns out the fifteen to eighteen desserts that appear on Ruggles’ menu.

Try this recipe for Bouche de Noelle from Ruggles Grill, Houston.