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Boston's Best Desserts, According to Local Pastry Chefs

The best plated desserts at full-service restaurants around town

by Rachel Leah Blumenthal@blumie Oct 28, 2016, 9:00am EDT

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The coconut Klondike at Uni

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by Rachel Leah Blumenthal@blumie Oct 28, 2016, 9:00am EDT

In honor of Eater's first-ever Sweets Week, a celebration of dessert, Eater Boston asked pastry chefs from local restaurants to rave about their favorite local desserts (not their own). Read on to see their picks for the best plated desserts at full-service restaurants, and check out their quick-service picks over here.

The chefs' favorites include two chocolate bread puddings and a corn pudding, several creme brulees, a couple of flans, giant cookies, and more. Some classic restaurants are represented (Oleana, Eastern Standard, Cabot's) as well as some much newer choices (The Hourly, Forage — both recent Cambridge openings). How many of these desserts have you tried?

Are you a pastry chef at a Boston-area restaurant who would like to add your favorites to the map? It'll be updated periodically, so hit up the Eater Boston tipline with your name, where you work, and your favorite treat(s).

Note: Restaurants are listed alphabetically, not ranked.

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Alden & Harlow

"The smoked chocolate bread pudding with sea salt ice cream at Alden & Harlow just melts in your mouth." —Robert Gonzalez, pastry chef at Bistro du Midi

"The chocolate torte with a cherry compote, smoked almonds, and black raspberry ice cream. It was a flourless chocolate cake that was moist and perfectly warmed. It had a contrast of textures and flavors that all worked together in unison." —Hannah Lurier, executive pastry chef at Alta Strada Wellesley

40 Brattle St, Cambridge, MA 02138

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Also featured in:

Aquitaine

"The chocolate bread pudding at Aquitaine is one of my favorites." —Laura Campagna, former pastry cook at Tamo Bar & Bistro

569 Tremont St, Boston, MA 02118

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Also featured in:

Asta

"I absolutely love Jared Bacheller's corn pudding from Asta. It is served in a corn husk with sweet cream ice cream. The flavors are lovely!" —Lauren Kroesser, pastry chef at Island Creek Oyster Bar

47 Massachusetts Ave, Boston, MA 02115

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Also featured in:

Babbo Pizzeria

"Any of the gelato at Babbo (especially the olive oil with a bit of sea salt)." —Maria Cavaleri, executive pastry chef of Big Night Entertainment Group (Empire Asian Restaurant & Lounge, Red Lantern, and GEM)

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11 Fan Pier Blvd, Boston, MA 02210

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Blue Dragon

"The big cookie." —Dave Becker, chef/owner of Sweet Basil and Juniper

324 A St, Boston, MA 02210

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Cabot's Ice Cream & Restaurant

"Cabot's traditional ice cream sundae! Ice cream sundaes are my go-to dessert if I have a sweet craving, and I've been going to Cabot's since I was a kid." —Kenny Hoshino, pastry chef at Alden & Harlow and Waypoint

743 Washington St, Newton, MA 02460

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Also featured in:

Around Massachusetts in 20 Ice Creams

Casa B

"I had a flan that was amazing! They had added cheese to it so it was like a caramel-y cheesecake — really yummy! If you ever get the chance try, it out. The space is also super cute, and the food and plate designs are very interesting." —Amanda Baker, pastry chef at State Street Provisions

253 Washington St, Somerville, MA 02143

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Also featured in:

Eastern Standard

"The apple pie with aged cheddar ice cream." —Jesse Jackson, III, executive pastry chef at No.9 Park

528 Commonwealth Ave, Boston, MA 02215

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Also featured in:

Euno Ristorante

"Tiramisu. It has probably been 15 years since I first had their tiramisu, and I still remember it. They use granulated sugar between the layers of ladyfingers and mascarpone to give the perfect blend of textures — creamy, spongy and crunchy.” —Shawn Dresser, pastry chef at Boston Harbor Hotel

119 Salem St, Boston, MA 02113

Visit Website

Forage

"I'm always inspired by whatever Eric Cooper over at Forage is putting on his plates. Desserts often feature a funky cheese, an ancient grain, or maybe even a root vegetable. Whatever the concoction, it leaves you thinking about what kind of pickles you could be eating with ice cream." —Ashley Low, head baker at Loyal Nine

5 Craigie Cir, Cambridge, MA 02138

Visit Website

Also featured in:

FuGaKyu Japanese Cuisine

"Green tea creme brûlée at FuGaKyu in Brookline. It is insanely delicious." —Katie Gordon, pastry chef at Trade

1280 Beacon St, Brookline, MA 02446

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Also featured in:

Jack-Tar American Tavern

"Creme brulee." —Christina Allen-Flores, executive pastry chef at ArtBar and Studio at the Royal Sonesta

126 Washington St, Marblehead, MA 01945

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Keon's 105 Bistro

"The creme brulee." —Michelle Boland, pastry chef at Davio's Lynnfield

105 Washington St, Haverhill, MA 01832

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La Brasa

"I don’t go out to eat regularly, but the best plated dessert I have had in a long time was the flan at La Brasa in East Somerville. Flan is pretty simple — eggs, milk, sugar, and vanilla — but very hard to execute well. Theirs was perfect in texture and flavor, and I am often tempted to go back just for dessert." —Ben Dorn, pastry chef at Saltbox Kitchen

124 Broadway, Somerville, MA 02145

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Menton

"The banana cream tart." —Robert Differ, pastry chef at Bar Boulud

(The banana cream tart is no longer on the menu, and there isn't currently another type of fruit tart available. Instead, pastry chef Donna Yuen recommends the Palet d'Or, a pistachio cake inside of chocolate mousse with a chocolate glaze, served with blood orange puree and blood orange glace and garnished with edible gold leaf.)

354 Congress St, Boston, MA 02210

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Myers + Chang

"Michelle's Vietnamese affogato at Myers+Chang. I love desserts that feature espresso, and this was amazing." —Rachel Gibeley, pastry chef at Rosebud American Kitchen and Bar

1145 Washington St, Boston, MA 02118

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Oleana

"Oleana's baked Alaska with coconut ice cream, passionfruit, and caramel." —Carla Pallotta, co-owner of Nebo (and head of the dessert program)

134 Hampshire St, Cambridge, MA 02139

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Sarma

"I love the frozen yogurt with halva caramel at Sarma. It is rich and creamy but also tangy like real yogurt. The sesame in the caramel is delicious!" —Lilah Rogoff, pastry chef at Catalyst

249 Pearl St, Somerville, MA 02145

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Sweet Cheeks

"The peanut butter cookie sandwich." —Chris Mendonca, chef at Granary Tavern

1381 Boylston St, Boston, MA 02215

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The Hourly

"The mousse au chocolat at The Hourly is phenomenal." —Alex Bonnefoi, pastry chef at Strip by Strega

15 Dunster St, Cambridge, MA 02138

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Tu y Yo

"Avocado cheesecake with pistachio — creamy, sweet, and a little unexpected!" —Rae Murphy, pastry chef at Porto

858 Broadway, Somerville, MA 02144

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Uni

"I love the Klondike Bar with magic shell." —Jamie Bissonnette, chef/owner of Little Donkey, Coppa, and Toro

"The coconut Klondike Bar at Uni is awesome! Dan is so creative and whimsical." —Kevin Walsh, chef/owner of Tapestry

370 Commonwealth Ave, Boston, MA 02215

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Alden & Harlow

40 Brattle St, Cambridge, MA 02138

"The smoked chocolate bread pudding with sea salt ice cream at Alden & Harlow just melts in your mouth." —Robert Gonzalez, pastry chef at Bistro du Midi

"The chocolate torte with a cherry compote, smoked almonds, and black raspberry ice cream. It was a flourless chocolate cake that was moist and perfectly warmed. It had a contrast of textures and flavors that all worked together in unison." —Hannah Lurier, executive pastry chef at Alta Strada Wellesley

40 Brattle St, Cambridge, MA 02138

Visit Website

Aquitaine

569 Tremont St, Boston, MA 02118

"The chocolate bread pudding at Aquitaine is one of my favorites." —Laura Campagna, former pastry cook at Tamo Bar & Bistro

569 Tremont St, Boston, MA 02118

Visit Website

Asta

47 Massachusetts Ave, Boston, MA 02115

"I absolutely love Jared Bacheller's corn pudding from Asta. It is served in a corn husk with sweet cream ice cream. The flavors are lovely!" —Lauren Kroesser, pastry chef at Island Creek Oyster Bar

47 Massachusetts Ave, Boston, MA 02115

Visit Website

Babbo Pizzeria

11 Fan Pier Blvd, Boston, MA 02210

"Any of the gelato at Babbo (especially the olive oil with a bit of sea salt)." —Maria Cavaleri, executive pastry chef of Big Night Entertainment Group (Empire Asian Restaurant & Lounge, Red Lantern, and GEM)

Open in Google Maps

11 Fan Pier Blvd, Boston, MA 02210

Visit Website

Blue Dragon

324 A St, Boston, MA 02210

"The big cookie." —Dave Becker, chef/owner of Sweet Basil and Juniper

324 A St, Boston, MA 02210

Visit Website

Cabot's Ice Cream & Restaurant

743 Washington St, Newton, MA 02460

"Cabot's traditional ice cream sundae! Ice cream sundaes are my go-to dessert if I have a sweet craving, and I've been going to Cabot's since I was a kid." —Kenny Hoshino, pastry chef at Alden & Harlow and Waypoint

743 Washington St, Newton, MA 02460

Visit Website

Casa B

253 Washington St, Somerville, MA 02143

"I had a flan that was amazing! They had added cheese to it so it was like a caramel-y cheesecake — really yummy! If you ever get the chance try, it out. The space is also super cute, and the food and plate designs are very interesting." —Amanda Baker, pastry chef at State Street Provisions

253 Washington St, Somerville, MA 02143

Visit Website

Eastern Standard

528 Commonwealth Ave, Boston, MA 02215

"The apple pie with aged cheddar ice cream." —Jesse Jackson, III, executive pastry chef at No.9 Park

528 Commonwealth Ave, Boston, MA 02215

Visit Website

Euno Ristorante

119 Salem St, Boston, MA 02113

"Tiramisu. It has probably been 15 years since I first had their tiramisu, and I still remember it. They use granulated sugar between the layers of ladyfingers and mascarpone to give the perfect blend of textures — creamy, spongy and crunchy.” —Shawn Dresser, pastry chef at Boston Harbor Hotel

119 Salem St, Boston, MA 02113

Visit Website

Forage

5 Craigie Cir, Cambridge, MA 02138

"I'm always inspired by whatever Eric Cooper over at Forage is putting on his plates. Desserts often feature a funky cheese, an ancient grain, or maybe even a root vegetable. Whatever the concoction, it leaves you thinking about what kind of pickles you could be eating with ice cream." —Ashley Low, head baker at Loyal Nine

5 Craigie Cir, Cambridge, MA 02138

Visit Website

FuGaKyu Japanese Cuisine

1280 Beacon St, Brookline, MA 02446

"Green tea creme brûlée at FuGaKyu in Brookline. It is insanely delicious." —Katie Gordon, pastry chef at Trade

1280 Beacon St, Brookline, MA 02446

Visit Website

Jack-Tar American Tavern

126 Washington St, Marblehead, MA 01945

"Creme brulee." —Christina Allen-Flores, executive pastry chef at ArtBar and Studio at the Royal Sonesta

126 Washington St, Marblehead, MA 01945

Visit Website

Keon's 105 Bistro

105 Washington St, Haverhill, MA 01832

"The creme brulee." —Michelle Boland, pastry chef at Davio's Lynnfield

105 Washington St, Haverhill, MA 01832

Visit Website