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A tall baked Alaska with a tower of toasted meringue sits on a white plate in a pool of yellow sauce.
The one and only baked Alaska at Oleana.
Erika Adams/Eater Boston

8 Showstopping Desserts Around Boston

No dinner is complete without these grand finales

by Erika Adams
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The one and only baked Alaska at Oleana.
| Erika Adams/Eater Boston
by Erika Adams

Ah, dessert. When done right, it’s the restaurant’s last word on a fantastic night out — the final note that lingers with you as you leave. Whether it comes in the form of an imposing baked Alaska, a gooey skillet cookie, or a smoky gelato, at these 8 restaurants, you won’t soon forget the last word.

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Smoked vanilla mascarpone gelato at Moëca

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Renae Connolly is a pastry authority in Boston’s dining scene. For the uninitiated, start with the smoked vanilla mascarpone gelato with spicy caramel popcorn at her current home base, the inventive seafood spot Möeca. A stunning alchemy of savory, spicy, sweet, and smoky notes all come together in this bowl and it is a slam-dunk finisher to the evening.

1 Shepard St, Cambridge, MA 02138
(617) 945-0040
(617) 945-0040
A white curving bowl filled with ice cream, caramel sauce, and caramel-covered popcorn. Erika Adams/Eater Boston

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Baked Alaska at Oleana

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This dessert is one of Oleana’s most popular orders for a reason. The sculptural dessert arrives at the table in a sky-high swirl of toasted meringue. Cut it open to reveal a frozen center of coconut ice cream over a macaroon cake base. Drag each bite through the pool of passion fruit caramel sauce on the plate, sit back, sigh in happiness, and repeat.

134 Hampshire St, Cambridge, MA 02139
(617) 661-0505
(617) 661-0505

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Osmanthus flower jelly at Zhi Wei Cafe

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A newcomer on the scene, Zhi Wei has been building buzz over its rich, restorative Lanzhou-style beef noodle soup. But don’t stop there: Finish the meal off with spoonfuls of owner Jin Tan’s clear osmanthus flower jelly. It is cool and refreshing, with a subtle floral flavor that is a calming capstone on the meal.

104 South St, Boston, MA 02111
(857) 277-0937
(857) 277-0937

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Skillet cookie at Abe & Louie's

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When the night calls for a warm, gooey skillet cookie, Abe & Louie’s has the answer. Developed by pastry chef Stuart Whitfield, the cookie is cooked to achieve that perfect balance of crispy on the edges and molten in the middle. Then, it is doused with chocolate sauce, a sprinkle of candied pecans, and a scoop of vanilla ice cream — plus, there’s tableside whipped cream service.

793 Boylston St, Boston, MA 02116
(617) 536-6300
(617) 536-6300
A skillet cookie topped with vanilla ice cream, chocolate sauce, and candied pecans. Abe & Louie’s

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Gianniotiko at Bar Vlaha

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No Greek feast at Bar Vlaha is complete without at least one order of the gianniotiko, a rolled baklava served with bits of kataifi, almonds, and a scoop of ice cream. Developed by culinary director Brendan Pelley and overseen by head baker Andrew Dickason, each bite is a crunchy, crispy, and not-too-sweet delight.

1653 Beacon St, Brookline, MA 02445
(617) 906-8556
(617) 906-8556

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Black forest cake at Thistle & Leek

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If your ideal dessert begins and ends with the word “chocolate,” head to Thistle & Leek straightaway for a slice of their creamy, rich black forest cake. Stuffed with cardamom mascarpone and topped with poached cherries, this one’s a real treat.

105 Union St, Newton, MA 02459
(857) 404-0260
(857) 404-0260
A slice of black forest cake with white mascarpone in the middle and a puddle of poached red cherries on the side. Erika Adams/Eater Boston

Tiramisu at Tonino

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Tiramisu is a dime a dozen in Boston, which makes Tonino’s version all the more special. Chef Luke Fetbroth fills each bowl with cocoa powder, whipped mascarpone, and airy ladyfingers, then finishes it off with flaky sea salt and chocolate shavings. It’s the perfect end to a very, very good meal.

669a Centre St, Boston, MA 02130
(617) 524-9217
(617) 524-9217
An overhead shot of a bowl of tiramisu topped off with cocoa powder and lots of chocolate shavings. Erika Adams/Eater Boston

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Crostata at Via Cannuccia

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There are several touching moments of childhood nostalgia on the menu at Via Cannuccia, chef Stefano Quaresima’s homey Italian restaurant in Dorchester, but perhaps the most wistful bite is the crostata on the dessert menu. It’s a simple, delicious expression of love that comes in the form of a baked fruit tart with a scoop of ice cream on top.

1739 Dorchester Ave, Boston, MA 02124
(617) 506-1877
(617) 506-1877
A rectangular crostata with a scoop of vanilla ice cream on top and a green mint leaf garnish on the side. Erika Adams/Eater Boston

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Smoked vanilla mascarpone gelato at Moëca

1 Shepard St, Cambridge, MA 02138

Renae Connolly is a pastry authority in Boston’s dining scene. For the uninitiated, start with the smoked vanilla mascarpone gelato with spicy caramel popcorn at her current home base, the inventive seafood spot Möeca. A stunning alchemy of savory, spicy, sweet, and smoky notes all come together in this bowl and it is a slam-dunk finisher to the evening.

1 Shepard St, Cambridge, MA 02138
(617) 945-0040
(617) 945-0040
A white curving bowl filled with ice cream, caramel sauce, and caramel-covered popcorn. Erika Adams/Eater Boston

Baked Alaska at Oleana

134 Hampshire St, Cambridge, MA 02139

This dessert is one of Oleana’s most popular orders for a reason. The sculptural dessert arrives at the table in a sky-high swirl of toasted meringue. Cut it open to reveal a frozen center of coconut ice cream over a macaroon cake base. Drag each bite through the pool of passion fruit caramel sauce on the plate, sit back, sigh in happiness, and repeat.

134 Hampshire St, Cambridge, MA 02139
(617) 661-0505
(617) 661-0505

Osmanthus flower jelly at Zhi Wei Cafe

104 South St, Boston, MA 02111

A newcomer on the scene, Zhi Wei has been building buzz over its rich, restorative Lanzhou-style beef noodle soup. But don’t stop there: Finish the meal off with spoonfuls of owner Jin Tan’s clear osmanthus flower jelly. It is cool and refreshing, with a subtle floral flavor that is a calming capstone on the meal.

104 South St, Boston, MA 02111
(857) 277-0937
(857) 277-0937

Skillet cookie at Abe & Louie's

793 Boylston St, Boston, MA 02116

When the night calls for a warm, gooey skillet cookie, Abe & Louie’s has the answer. Developed by pastry chef Stuart Whitfield, the cookie is cooked to achieve that perfect balance of crispy on the edges and molten in the middle. Then, it is doused with chocolate sauce, a sprinkle of candied pecans, and a scoop of vanilla ice cream — plus, there’s tableside whipped cream service.

793 Boylston St, Boston, MA 02116
(617) 536-6300
(617) 536-6300
A skillet cookie topped with vanilla ice cream, chocolate sauce, and candied pecans. Abe & Louie’s

Gianniotiko at Bar Vlaha

1653 Beacon St, Brookline, MA 02445

No Greek feast at Bar Vlaha is complete without at least one order of the gianniotiko, a rolled baklava served with bits of kataifi, almonds, and a scoop of ice cream. Developed by culinary director Brendan Pelley and overseen by head baker Andrew Dickason, each bite is a crunchy, crispy, and not-too-sweet delight.

1653 Beacon St, Brookline, MA 02445
(617) 906-8556
(617) 906-8556

Black forest cake at Thistle & Leek

105 Union St, Newton, MA 02459

If your ideal dessert begins and ends with the word “chocolate,” head to Thistle & Leek straightaway for a slice of their creamy, rich black forest cake. Stuffed with cardamom mascarpone and topped with poached cherries, this one’s a real treat.

105 Union St, Newton, MA 02459
(857) 404-0260
(857) 404-0260
A slice of black forest cake with white mascarpone in the middle and a puddle of poached red cherries on the side. Erika Adams/Eater Boston

Tiramisu at Tonino

669a Centre St, Boston, MA 02130

Tiramisu is a dime a dozen in Boston, which makes Tonino’s version all the more special. Chef Luke Fetbroth fills each bowl with cocoa powder, whipped mascarpone, and airy ladyfingers, then finishes it off with flaky sea salt and chocolate shavings. It’s the perfect end to a very, very good meal.

669a Centre St, Boston, MA 02130
(617) 524-9217
(617) 524-9217
An overhead shot of a bowl of tiramisu topped off with cocoa powder and lots of chocolate shavings. Erika Adams/Eater Boston

Crostata at Via Cannuccia

1739 Dorchester Ave, Boston, MA 02124

There are several touching moments of childhood nostalgia on the menu at Via Cannuccia, chef Stefano Quaresima’s homey Italian restaurant in Dorchester, but perhaps the most wistful bite is the crostata on the dessert menu. It’s a simple, delicious expression of love that comes in the form of a baked fruit tart with a scoop of ice cream on top.

1739 Dorchester Ave, Boston, MA 02124
(617) 506-1877
(617) 506-1877
A rectangular crostata with a scoop of vanilla ice cream on top and a green mint leaf garnish on the side. Erika Adams/Eater Boston

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