By Joshua Barnhart | Salina311 | Special Feature
SALINA, KS — At Barolo Grille, where rich entrees and a renowned wine list have long set the tone for upscale dining in Salina, dessert is no longer an afterthought—it’s a featured performance. And leading that charge is pastry chef Cliff Rollins, whose latest creation, an Apple Streusel Cheesecake, is drawing serious attention.
A buttery graham cracker crust holds layers of creamy cheesecake, cinnamon-spiced apples, and a crisp, golden streusel—finished with a drizzle of caramel. It’s indulgent, nostalgic, and unmistakably refined.
Rollins, who has been with Barolo Grille for a year, has become an integral part of the restaurant’s evolving culinary identity. “I love being able to add something sweet to the great experience that the Barolo family provides,” he said. His approach is both thoughtful and intentional, focused on flavor, texture, and elevating the final moments of a meal.
Barolo now offers a dual dessert program: guests can choose from a selection of Barolo classics, long-loved staples on the menu, or opt for one of the rotating spotlight desserts—limited-time offerings that showcase seasonal ingredients, new ideas, and the creative range of the kitchen.
The Apple Streusel Cheesecake is part of this spotlight lineup, and it's quickly become a guest favorite. With multiple sell-outs and growing buzz, it reflects a deeper shift in Barolo’s approach: every course should stand on its own, and dessert is no exception.
As the dessert menu continues to evolve, Rollins plans to introduce more featured creations throughout the year, adding new textures, flavors, and inspirations to the final course. From panna cottas to mousses, diners can expect more reasons to look forward to the end of the meal.
Barolo Grille is open Monday through Saturday in downtown Salina. To see the current dessert spotlight or explore the full menu, follow Barolo Grille on Facebook and Instagram.
