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The Devil's Diet is "that new spot" to discover and make your own.

We want to be an integral part of our community using local ingredients whenever possible and working in partnership with local farmers and businesses. Our goal is to contribute to the global community through sustainability in our operations and our footprint.

We will use the highest quality ingredients to prepare delicious bites that will help create memorable experiences. Our front and back of the house staff will help you make every occasion a special one. Tell us what you like and what we can do; we'll listen.

Treat yourself, be a little naughty, and share with your friends!

Provide our customers with the best ingredients while reducing our carbon footprint

We are dedicated to adopting eco-friendly practices to help reduce our carbon footprint without compromising our dedication to great food and service.

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    We compost our waste

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    Use eco-friendly take out containers

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    And work with local farms and businesses

To provide the best ingredients while reducing our carbon footprint.

Our work in progress

The history of the Devil's Diet Dessert Bar starts as childhood wonderment many years ago in Spain, the home country of Chef Alba Estenoz. It was there, in her uncle’s pastry shop, where she first observed the craftsmanship behind the creation of cakes, desserts, and other pastries. Chef Alba was hypnotized by the sweet scents of the creams, the many turns that would transform butter and flour into the magnificent flakiness of puff pastry, the aroma of the sheets of sponge cake baking in the oven and the way her uncle layered them into beautiful wedding cakes. The fascination, the wonderful scents, sights, and tastes remained buried within her until 1995, when thousands of miles away in Austin, Texas, she rediscovered her love and fascination for the world of pastries. After becoming the pastry chef at Shoreline Grill in Austin, Chef Alba experienced the joy of engaging in endless creative possibilities, the satisfaction of pleasing others with her work, and the passion for constant learning.

The idea of a dessert bar was a little dream at first, during her beginnings in the industry. That dream grew along with her experience as a pastry chef at other restaurants: El Gran Barril, in Madrid, Spain; the Union League, in New Haven; and finally, Zinc Restaurant in New Haven, where she worked for over 15 years. What began as a notion has been transformed, after almost two decades of experience in the industry, into The Devil's Diet.

Sometimes accidents change the course of our lives, and a broken ankle in the summer of 2019 gave Alba the opportunity to work on a business plan.

Of course, the pandemic brought everything to a pause that forced us all to adjust and transform.

We are getting ready now for this new adventure and we want you to be part of it. The end of the summer will bring the beginning of the Devil's Diet dessert bar and we hope you will join us and help us create and nourish our community.

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Get in touch
Feel free to give us a call or send us an email with your questions or comments.
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We would love to hear from you! Feel free to stop by, give us a call, or send us an email with any questions or comments you have.

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