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.
938 S. Conkling St., 443-388-9363.
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.
4800 Roland Ave., 410-366-9393.
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
Editor’s pick: The foret noire, a classic Black Forest cake with almond crumble and cherry meringue.
2010 Clipper Park Rd., No. 126, 410-464-8000.
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.