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.Read More
8 Showstopping Desserts Around Boston
No dinner is complete without these grand finales
Smoked vanilla mascarpone gelato at Moëca
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.
Baked Alaska at Oleana
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.
Osmanthus flower jelly at Zhi Wei Cafe
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.
Also featured in:
Skillet cookie at Abe & Louie's
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.
Gianniotiko at Bar Vlaha
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.
Black forest cake at Thistle & Leek
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.
Also featured in:
Tiramisu at Tonino
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.
Crostata at Via Cannuccia
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.