Restaurant Desserts

Satisfy your sweet tooth craving with these area dishes.

Suzanne Loudermilk Haughey - February 2014

Our Favorite Restaurant Desserts

Satisfy your sweet tooth craving with these area dishes.

Suzanne Loudermilk Haughey - February 2014

The Baltimore Bar, Wit & Wisdom -Photography by Christopher Myers

Wit & Wisdom

Four Seasons Hotel Baltimore, 200 International Dr., 410-576-5800.

Acclaimed pastry chef Dyan Ng may have moved on, but the restaurant hasn't missed a beat with its sweet endings.

Editor's pick: “The Baltimore Bar," with caramel, chocolate mousse, peanut ganache, a brownie, peanuts, and Maldon sea salt.

Blue Hill Tavern

938 S. Conkling St., 443-388-9363.

The Brewers Hill restaurant, in the glow of the Natty Boh sign, ends its American continental meals with choices like a Key lime Napoleon, a fudge-brownie sundae, and a yummy version of baklava (layered BHTlava).

Editor's pick: Brioche bread pudding with caramel, sous-vide apples, and vanilla ice cream.

Petit Louis Bistro

4800 Roland Ave., 410-366-9393.

The Roland Park bistro stays true to its French roots from start to finish with offerings like pot de crème au chocolat and profiterole à la pistache.

Editor's pick: The foret noire, a classic Black Forest cake with almond crumble and cherry meringue.

Woodberry Kitchen

2010 Clipper Park Rd., No. 126, 410-464-8000.

Chef/co-owner Spike Gjerde adheres to his locavore ethos whether he's working with free-range chickens, homegrown spuds, or farm-fresh milk. House-made desserts include bourbon pecan pie with buttermilk sherbet, apple pie with maple custard, and fresh cream ice cream.

Editor's pick: The sour cherry and plum pie with brown butter buckwheat streusel, tarragon ice cream, and dulce de leche.





You May Also Like


In Good Taste

Chelsea Gregoire Leaves True Chesapeake Oyster Co.

The hospitality veteran is devoting herself to full-time restaurant consulting.

Food & Drink

Local Flavor Live Podcast: Remembering City Café

Plus, more on the new Bottoms Up Bagels space and al fresco dining.

Food & Drink

The Joy of Cooking

How cooking in the times of COVID made me embrace my inner Julia Child.


Food & Drink

Local Flavor Live Podcast: Knowing Where Your Chocolate Comes From

Jinji Fraser of Pure Chocolate by Jinji joins us to talk about the ancestral qualities of cacao.

Food & Drink

Local Flavor Live Podcast: The Joy of Home Cooking

Plus, chefs share summer recipes, Whole Foods expands, and best bites.​

In Good Taste

Bottoms Up Bagels Rolls Into Harwood

Owners debut their new “BUB Hub” at 28th and Greenmount.

The Baltimore Bar, Wit & Wisdom -Photography by Christopher Myers

Connect With Us

Most Read


Bottoms Up Bagels Rolls Into Harwood: Owners debut their new “BUB Hub” at 28th and Greenmount.

How the Orioles Are Preparing for a “Pandemic Season”: Staying apart is the new team bonding experience.

The Womanist Reader Creates an Online Library of Black Literature: A Baltimore writer curates an evolving list of women writers for her women followers.

Design for Distancing Competition Aims to Revive The Beauty of Public Spaces: Forward-thinking social-distancing structures could be built in the city as early as this month.

How These Surprise Quarantine ‘Flower Bombs’ Are Helping Families in Need: The paper-plate flowers have become a massive fundraiser for the Ronald McDonald House.