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Dessert Restaurants
Chefs' favorite desserts across the country
Ela chef Chip Roman picks Beignets at The Ritz-Carlton, Philadelphia.
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Ox chef Gabrielle Quinonez Denton likes the Oven “Griddled” Apple Muffin at Ned Ludd in Portland, Ore.
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180 Xurros & Xocolata chef Cristina Baez likes the Coconut Cream Pie at Random Order in Portland, Ore.
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Chef Walter Manzke recommends the Apple Danish at Bottega Louie in downtown L.A.
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Fluff Bake Bar chef Rebecca Masson picks the Salted Caramel Gelato at Il Buco Alimentari & Vineria in New York City.
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Le Bernardin chef Eric Ripert recommends the Wafel from the Wafels & Dinges Truck in Brooklyn.
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Coi chef Matthew Kirkley likes the Key Lime Pie at Joe’s Seafood, Prime Steak & Stone Crab in D.C.
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Nebo chef Carla Pallotta likes the Hand-Churned Lemon Slush at Polcari’s Coffee in Boston.
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Chef Rachel Sillcocks recommends the Macaroons at Marla Bakery Ferry Building in San Francisco.
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David Burke’s Primehouse chef Rick Gresh recommends Art’s Hummingbird at Table Fifty-Two in Chicago.
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Perennial Virant chef Paul Virant picks the pie at Hoosier Mama Pie Co. in Chicago.
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Humphry Slocombe chef Jake Godby likes the Chocolate, Plum and Walnut Torte at 20th Century Cafe in San Francisco.
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Brick & Mortar chef Brian Ricci recommends Black Raspberry & Maple-Walnut Ice Cream at The Franklin Fountain in Philadelphia.
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Roka Akor chef Roman Petry recommends the Affogato at Front Café in San Francisco.
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Ox chef Gabrielle Quinonez Denton also likes the Ice Cream Sandwich at Lovely’s Fifty Fifty in Portland, Ore.
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Cassell's Hamburgers chef Christian Page likes the Gelato Pie at Pizzeria Mozza in West Hollywood.
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Trophy Cupcakes chef Jennifer Shea likes the Boysenberry Hot Lips Soda Ice Cream at Bottlehouse in Seattle.
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Paris Club chef Jean Joho likes the Frozen Custard at Scooter’s Frozen Custard in Chicago.
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Perilla chef Harold Dietrerle recommends Nonna’s Cannoli at Rubirosa in New York City.
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Chef Chris Kajioka of soon-to-open Senia picks Tropical Fruit Creamsicle “Brulee” at MW Restaurant in Honolulu.
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Fluff Bake Bar chef Rebecca Masson recommends the Lady M Mille Crepes at Lady M Confections in New York City.
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SubCulture Dining chef Russell Jackson recommends the New York Cheese Cake at Veniero’s Pasticceria & Caffe in New York City.
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Area 31 chef Wolfgang Birk picks the Warm Madeleines at db Bistro Moderne in Miami.
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Gautreau's chef Sue Zemanick likes the Espresso Milkshake at The Orange Couch in New Orleans.
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GW Fins chef Tenney Flynn likes the Ice Pops at Meltdown in New Orleans.
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