Dining Out 2 minutes 28 December 2023

MICHELIN Guide Inspectors 9 Favorite Desserts of 2023

Saving the best for last...with a sweet finish.

Skip dessert? Certainly not! It’s the last chance a restaurant has to leave a lasting impression. Some are savory, and others are sweet, but one thing is certain—they rarely disappoint. Our Inspectors traveled across Canada and the United States in 2023, and these were some of their favorite finales in each destination. 


Atlanta 

White Bull
Peach Pie

“Served in a sundae dish was a scoop of lemon buttermilk gelato at the base topped with balsamic caramel sauce and a half-moon shaped, fresh peach hand pie. The hand pie was hot, just out of the oven so the contrast of that and the ice cream was incredible.”

Photo: Courtesy of White Bull
Photo: Courtesy of White Bull

Chicago

Kasama
Truffle Croissant 

“A petite croissant, served over a brass cooling rack dotted with Pearl sugar and honey, it was filled with a gooey Délice de Bourgogne cheese and finished at the table with black truffle. It’s clever using this as a cheese course. The technique and execution were exemplary.”

Photo: Courtesy of Kasama
Photo: Courtesy of Kasama

Denver

Beckon
Pear, Buckwheat and Celeriac Dessert 

“Served in a white bowl, with a wide lip was this warm, delicate individual fluted tart made of buckwheat with a custard filling. It was topped with a cocoa nib-crumble and a quenelle of cinnamon and celeriac ice cream, all sitting on a caramelized pear sauce. The ice cream sounded interesting, but was spectacular; subtle yet flavorful. The buckwheat crust was crumbly, yet rich, the elements of pear, cinnamon and celeriac were nuanced, and the coca nib added real texture.”

Photo: Courtesy of Beckon
Photo: Courtesy of Beckon

New York

Bad Roman
Tiramisu Ice Cream Cake 

“Bad Roman may be on a lot of Instagram posts as of late, but there’s no questioning the desserts, especially this tiramisu ice cream cake with its distinct layers of sponge cake, vanilla ice cream, a thin layer of chocolate chips and espresso ice cream. It’s a proper wedge with clear flavors at every level—and shockingly easy to finish in its entirety.”

Christian Harder/Bad Roman
Christian Harder/Bad Roman

San Francisco

Nari
Dreaming of Lod Chong

“Served in a small bowl, it’s a square of pandan parfait in a sauce of salted coconut cream. Crushed ice is added as a final flourish, too. It was an unexpected success, expertly balancing sweet and salty notes. The ice also added great texture. It was a solid finish.”

Photo: Adahlia Cole/Nari
Photo: Adahlia Cole/Nari

Toronto 

Alder
Coconut Cream Pie


“We didn’t think we’d make much of a dent but the whole thing disappeared like a magic trick. The macadamia crust is buttery, crumbly and light, as is the coconut cream, chantilly cream and the garnish, which is a torrent of shaved white chocolate and dark chocolate that has been pressed with hazelnut crust. This is impressively light. We hope it never leaves the menu!”

Photo: Courtesy of Alder
Photo: Courtesy of Alder

Vancouver

L’Abattoir
Mille-Feuille 

“It’s a totally deconstructed presentation with torn layers of ultra crisp and buttery pastry sheets tucked with a salted honey cream, and crunchy, caramelized buckwheat interspersed and at the base. Bourbon ice cream rounded out the dish. It was salty, sweet, buttery, rich, clean, sweet…so good!”

Eric Milic Photography/L’Abattoir
Eric Milic Photography/L’Abattoir

Washington, D.C. 

Maketto
Egg Custard Tart 

“This was a wonderful take on a classic Chinese dish. Flaky pie crust, a smooth vanilla egg custard filling, and then the whole thing is finished with sugar and bruleed like a crème brulee. It’s leagues ahead of the classic version you typically see in most dim sum restaurants.”

Photo: Courtesy of Maketto
Photo: Courtesy of Maketto

West Hollywood

Ardor
Mojito Pie 

“This was a memorable finale at the attractive Ardor in West Hollywood. A buttery graham cracker crust arrived with a very light lime and mint mousse that was dusted in lime powder to resemble an actual lime. This was served with a lime sorbet and spritzed with rum. It was adorable to look at and even better to eat."

Photo: Courtesy of Ardor
Photo: Courtesy of Ardor

Hero image: Anson Smart/Nari

Thumbnail: Adahlia Cole/Nari


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