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Best restaurant desserts?

Ruth Lafler Dec 2, 2010 09:03 AM

I was looking at the menus for a couple of top-tier restaurants and was disappointed at how pedestrian their desserts sounded. So if I want to have a nice dinner with a great dessert, where should I go? I want something complex and sophisticated, but also not trying too hard with weird combinations. Decadent and delicious is what I'm looking for! As an example, the dessert menu at Prospect is ringing my chimes big time.

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  1. wineguy7 RE: Ruth Lafler Dec 2, 2010 10:30 AM

    Four of us recently enjoyed three desserts, as well as the rest of our meal at Baker & Banker. They have a small menu and we thought what we had was great. Here is the current list of desserts from their website:
    Desserts - all $8
    Hot butterscotch, homemade marshmallows, olive oil-fleur de sel biscotti
    Milk chocolate-peanut butter bar, roasted banana ice cream
    XXX- triple dark chocolate layer cake
    Pineapple upside-down carrot cake, candied pecan cream cheese ice cream
    Fuji apple crisp, brown sugar-pecan streusel, candy apple ice cream
    http://www.bakerandbanker.com/index.p...

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    Baker & Banker
    1701 Octavia Street, San Francisco, CA 94109

    1 Reply
    1. re: wineguy7
      Ruth Lafler RE: wineguy7 Dec 2, 2010 11:00 AM

      Thanks! For some reason this place always falls off my radar.

    2. v
      vulber RE: Ruth Lafler Dec 2, 2010 09:31 PM

      I'm not quite sure I'd go as far to describe them as complex and sophisticated, but the desserts at NOPA are always refreshingly seasonal and usually have at least one interesting twist.

      I still think about the incredible basil napoleon at Chapeau!, but meals there can get expensive if you don't make it in time for the earlybird special.

      I have to overall agree though that desserts at top-tier restaurnats have mostly been a letdown lately.

      1 Reply
      1. re: vulber
        Ruth Lafler RE: vulber Dec 3, 2010 06:38 AM

        I'm still thinking about the citrus parfait I had at Cafe Majestic in its last days. Anyone know who the pastry chef there was and where s/he went?

      2. d
        david kaplan RE: Ruth Lafler Dec 3, 2010 03:39 PM

        The best cake I've ever tasted was the Dixie dessert at the Summit on Valencia, where Gabriel Mitchell (Maison Mitchell) is the pastry chef. From the Summit's website, Dixie is described as:

        Chocolate Dacquoise, Chocolate Mousseline, Pecan Caramel, Fleur de Sel, Chocolate Sorbet, Bourbon

        It is a layered cake, sweet and salty, creamy and crunchy, with all familiar components yet perfectly balanced. The bourbon is a sauce on the plate, and the sorbet is on the side (and unnecessary).

        Most desserts at the Summit are available only starting at 10:30 pm (!) but Dixie is usually offered starting at 5:30 pm. The Summit website says it plans to rotate pastry chefs, so hurry.

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        The Summit
        777 Valencia St, San Francisco, CA 94110

        1 Reply
        1. re: david kaplan
          Ruth Lafler RE: david kaplan Dec 3, 2010 03:43 PM

          That sounds oh so yummy! That's exactly what I mean by complex and sophisticated but not trying to hard with weird combinations.

        2. Robert Lauriston RE: Ruth Lafler Dec 3, 2010 06:09 PM

          Probably not what you're looking for, but some of the best desserts I've had in recent years were at, of all places, Pauline's Pizza.

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          Pauline's Pizza
          260 Valencia St, San Francisco, CA 94103

          4 Replies
          1. re: Robert Lauriston
            hhc RE: Robert Lauriston Dec 18, 2010 07:05 PM

            what are some of the desserts you recommend at Pauline's Pizza?

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            Pauline's Pizza
            260 Valencia St, San Francisco, CA 94103

            1. re: hhc
              Robert Lauriston RE: hhc Dec 19, 2010 10:49 AM

              Butterscotch pudding, chocolate mousse, olive oil gelato.

              1. re: Robert Lauriston
                m
                Morticia RE: Robert Lauriston Dec 19, 2010 09:47 PM

                I second Pauline's - their butterscotch pudding & olive oil gelato are remarkably pure-tasting and delicious - I always save room for dessert, even though their pizzas are also scrumptious if you try the daily specials!

                1. re: Robert Lauriston
                  Robert Lauriston RE: Robert Lauriston Jul 14, 2011 11:42 AM

                  I had the olive oil gelato again last night and to me it's the best of the numerous olive oil ice cream / gelato / soft serve desserts out there. Really brings out the fruitiness of the olive.

                  Also tasted the butterscotch pudding, it's not as much my kind of thing, but theirs is the best.

            2. j
              jsaimd RE: Ruth Lafler Dec 3, 2010 08:12 PM

              I rarely order dessert because so much of it is the same old same old. But I really enjoyed Matt Tinder's work at Meadowood. He has apparently moved to Saison, so interested to see what he would do there.

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              Saison
              2124 Folsom St., San Francisco, CA 94110

              12 Replies
              1. re: jsaimd
                j
                JonDough RE: jsaimd Mar 8, 2012 12:40 PM

                When did he move? I had dinner at Saison last month and the desserts were good but not mind blowing. In November I ate at Benu and 1 dessert was very good and the other was meh - I didn't finish it. I agree, most desserts at high end restaurants seem same old same old. I am actually really looking forward to what Atelier Crenn has to offer from all the favorable reviews lately.

                1. re: JonDough
                  j
                  jsaimd RE: JonDough Mar 8, 2012 10:24 PM

                  He moved to Haven in Oakland when it opened. Haven't seen what he has done there. It is a completely different restaurant concept, so it seems like it might now allow for as much playing with flavors as meadowood did.

                  1. re: jsaimd
                    Robert Lauriston RE: jsaimd Mar 9, 2012 02:12 PM

                    Haven: http://chowhound.chow.com/topics/824687

                    1. re: jsaimd
                      n
                      nickis RE: jsaimd Apr 2, 2012 11:34 PM

                      I had the Baked California at Haven (and another dessert that had the components of bananas foster, can't remember the name) and it was amazing. I would go back just for that (and the brussels sprouts).

                      1. re: nickis
                        v
                        vulber RE: nickis Apr 3, 2012 04:31 PM

                        which is....

                        1. re: vulber
                          n
                          nickis RE: vulber Apr 3, 2012 04:47 PM

                          Not sure what you're asking.

                          1. re: nickis
                            Ruth Lafler RE: nickis Apr 3, 2012 05:32 PM

                            Maybe "what is Baked California"? I was inspired to look it up myself. Unfortunately, the online menu description of "BAKED CALIFORNIA citrus, almond, fluff" is not terribly enlightening (except it sounds really good).

                        2. re: nickis
                          n
                          nickis RE: nickis Apr 3, 2012 06:03 PM

                          Oops, sorry. It's basically a baked alaska (but without cake, which I think a baked alaska has) with some interesting flavors.

                          The version I had was vanilla ice cream and mandarin sorbet on a nutty almond crust, surrounded by shiso meringue with mandarin gel and avocado fluff alongside.

                          1. re: nickis
                            c
                            charliemyboy RE: nickis Apr 3, 2012 08:18 PM

                            And let us not forget other variations such as the "reverse Baked Alaska", AKA the "Frozen Florida"--

                            http://en.wikipedia.org/wiki/Baked_Al...
                            http://lidian.hubpages.com/hub/Frozen...

                            The Baked California has not yet made it into Wikipedia but the California Milk Advisory Board has posted a recipe that is totally different from the one at Haven and doesn't sound nearly as good to me--
                            http://www.californiadairypressroom.c...

                            More promising, Plumed Horse in Saratoga has gotten into the Baked California act--
                            http://www.sfgate.com/cgi-bin/object/...

                            Their menu describes it as "huckleberry sorbet, confit lemon shortbread, vanilla ice cream"--
                            http://plumedhorse.com/food_desserts.php

                            1. re: nickis
                              a
                              abstractpoet RE: nickis Apr 3, 2012 09:03 PM

                              I have to say, I thought Haven's Baked California was a nice idea, but the overly salty almond cookie base just killed it for me. I happen to like a little hint of salt in desserts, especially chocolate desserts, but it seems to me there's an unfortunate trend of pastry chefs going WAY over the top with the salt levels. The salted caramel gelato at Perbacco is another (much raved about) example where I felt like the salty-sweet balance was totally out of whack.

                              1. re: abstractpoet
                                n
                                nickis RE: abstractpoet Apr 3, 2012 11:01 PM

                                See, I thought the saltiness was perfect in the Baked Alaska at Haven and I love that gelato at Perbacco. So much so that I bought tahitian vanilla sea salt to use at home.

                                1. re: nickis
                                  a
                                  abstractpoet RE: nickis Apr 3, 2012 11:53 PM

                                  Yeah, clearly some people are digging these desserts, but...not for me.

                    2. s
                      shanghaikid RE: Ruth Lafler Dec 18, 2010 07:49 PM

                      laura chenel goat cheese cheesecake @bellanico restaurant. 4238 park blvd, oakland, ca. part of the 3 item lunch pairing ($18). the cheesecake seem the most interesting of the desert choices and it was.

                      3 Replies
                      1. re: shanghaikid
                        oakjoan RE: shanghaikid Dec 18, 2010 08:11 PM

                        My sister and I ate at Piperade a while ago and I still remember the Turron Mousse Cake with roasted almonds and the almond/pear tart with creme chantilly.

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                        Piperade
                        1015 Battery St., San Francisco, CA 94111

                        1. re: oakjoan
                          b
                          BigWoodenSpoon RE: oakjoan Dec 18, 2010 11:00 PM

                          OK, so I'm a sucker for a talented young pastry chef who also happens to work at Orson.
                          Maya is all of 19 and she can bring it:

                          This is what I had a few weeks ago: herbs & thistle
                          guinness gingerbread, fernet ice cream (which I substituted for a smoked vanilla ice cream which was awesome) brown butter toffee sauce, spicy pecans: Yummy!

                          It was nice to be able to walk in a bit after 9:00 pm on a Friday night, grab a table for two and receive really nice service. Much less hectic than the other times I've been.

                        2. re: shanghaikid
                          fruti RE: shanghaikid Mar 8, 2012 08:33 AM

                          I adore that dessert and was able to recreate except for the pistachio brittle- will give it another try

                        3. k
                          kmah RE: Ruth Lafler Dec 19, 2010 01:27 PM

                          I've always had lovely desserts at range. Nothing too crazy, but definitely not boring, and beautifully executed.

                          1. wineguy7 RE: Ruth Lafler Jul 23, 2011 04:48 PM

                            I have had two meals recently at Bluestem Brasserie and tasted five different desserts on those visits. I thought all the desserts were wonderful and may, in fact, be the strength of the restaurant.

                            Here is a URL for the current dessert menu:
                            http://www.bluestembrasserie.com/perc...

                            -----
                            Bluestem Brasserie
                            1 Yerba Buena Ln, San Francisco, CA 94103

                            2 Replies
                            1. re: wineguy7
                              Ruth Lafler RE: wineguy7 Jul 23, 2011 07:27 PM

                              Those look delicious -- exactly what I meant when I said complex and sophisticated without trying too hard. Bluestem is now on my radar. Did you post about your meals there?

                              1. re: Ruth Lafler
                                wineguy7 RE: Ruth Lafler Jul 25, 2011 10:58 PM

                                Not until now...
                                http://chowhound.chow.com/topics/797993

                            2. w
                              whiner RE: Ruth Lafler Jul 25, 2011 01:20 PM

                              This probably isn't much help for you but... my favorite 2 desserts in SF are:
                              Perbacco - burnt caramel gelato with Tahitian sea salt
                              La Folie (and you can order ths from the bar next door, too) - cheese souffle

                              -----
                              Perbacco
                              230 California St, San Francisco, CA 94111

                              La Folie
                              2316 Polk St., San Francisco, CA 94109

                              2 Replies
                              1. re: whiner
                                a
                                abstractpoet RE: whiner Jul 25, 2011 11:09 PM

                                FWIW, the one time I tried that burnt caramel gelato at Perbacco, it was simultaneously icy and melty (i.e. poorly made and improperly served gelato), not to mention inedibly salty. I rarely hate a dessert as much as I hated that. Off night? Perhaps, but I wouldn't order it again - not with world-class gelato available right here in the East Bay.

                                The desserts I've had at Plum have been pretty great - not fussy or weird, but maybe too many components for what the OP is looking for?

                                -----
                                Perbacco
                                230 California St, San Francisco, CA 94111

                                1. re: whiner
                                  v
                                  vulber RE: whiner Mar 8, 2012 10:41 AM

                                  so the cheese souffle is sweet, not savory?

                                2. Ruth Lafler RE: Ruth Lafler Mar 7, 2012 11:31 PM

                                  I'm going to bump this thread up. Any new recs?

                                  6 Replies
                                  1. re: Ruth Lafler
                                    t
                                    tjinsf RE: Ruth Lafler Mar 8, 2012 02:48 AM

                                    I like the desserts at State Farm. They are only 4 dollars and about 1/2 to 2/3rd the size of many restaurant desserts but to me seemed a much more reasonable size, the frozen sabayon ice "sandwiches" are just perfect bites and the flavours seem to change weekly and the milk chocolate sesame crunch, clementine-cocoa jam was wonderful when you get all the layers.

                                    the dessert at Atelier Crenn also blew us away especially the winter pear which was both fantastical to look at and amazing to eat.

                                    I also like the dessert plate (20 dollars) at Bisou, 4 desserts which are great for 4 people and a treat for 2. Not the most complex or modern but really well made and tasty.

                                    1. re: tjinsf
                                      s
                                      srr RE: tjinsf Mar 8, 2012 06:13 AM

                                      I'm guessing you meant State Bird (Provisions), not State Farm

                                      1. re: srr
                                        t
                                        tjinsf RE: srr Mar 8, 2012 01:28 PM

                                        Yes! My English spelling is horrid to begin with and then I get all the names mixed up!

                                      2. re: tjinsf
                                        g
                                        goldangl95 RE: tjinsf Mar 8, 2012 08:11 AM

                                        I second Atelier Crenn - the pastry chef there is a genius. For me, his contributions were the highlight of the meal.

                                      3. re: Ruth Lafler
                                        r
                                        rubadubgdub RE: Ruth Lafler Mar 8, 2012 09:25 AM

                                        I'm enjoying the Asian-inspired salty sweets lately. Several places have an interesting sundae:
                                        - Nojo: black sesame ice cream, hachiya persimmon & peanut thunder crackers (I also see buckwheat & beer creepes, ginger muscovado syrup, white miso ice cream and fuji apple compote on their menu, curious)
                                        - Ippuku: ice cream topped with soy sauce (can't find their menu online so this is just a basic description; weird but it works!)
                                        - Hawker Fare: soft serve w salted palm sugar caramel w candied red beans and puffed rice, lime whip
                                        Continuing on the frozen theme:
                                        - Piccino affogato: the seven spice or jivara milk choc ice cream elevates this to the mother of all affogatos, one of the best things I ate in 2011
                                        - And the classic, forever favorite, Zuni's espresso granita w whipped cream. Amazing interplay of textures.

                                        1. re: rubadubgdub
                                          v
                                          vulber RE: rubadubgdub Mar 8, 2012 10:53 AM

                                          more on the casual side, but i have a hard time passing four barrel now without stopping in for their beer ice cream (from humphry slocombe) affogato

                                      4. Robert Lauriston RE: Ruth Lafler Mar 8, 2012 08:35 AM

                                        I had a great citrus-mascarpone trifle at Cafe Rouge the other night.

                                        1 Reply
                                        1. re: Robert Lauriston
                                          s
                                          sundeck sue RE: Robert Lauriston Mar 8, 2012 11:12 AM

                                          I loved the beautifully conceived/executed tapioca w/ huckleberry compote @ Cafe Rouge.

                                        2. b
                                          Bunson RE: Ruth Lafler Mar 8, 2012 12:53 PM

                                          This is somewhat sacrilegious here but Domino's Pizza chocolate lava crunch cakes are my guilty pleasure. I call them crack cakes.

                                          1 Reply
                                          1. re: Bunson
                                            g
                                            goldangl95 RE: Bunson Jun 15, 2012 09:17 AM

                                            I know someone who would very much agree with you

                                          2. Caitlin McGrath RE: Ruth Lafler Apr 2, 2012 09:35 PM

                                            I had a lovely pistachio and burnt honey semifreddo at A Coté - creamy, rich, but light-textured soft-frozen mousse studded with nuts and really infused with pistachio flavor, with a subtle edge from the honey. It was set off well by the earthy flavor of the thin round of pistachio oil cake it sat on, and delicious browned butter crème anglaise and sweet-tart rhubarb. The most memorable restaurant dessert I've had in quite a while.

                                            1 Reply
                                            1. re: Caitlin McGrath
                                              susancinsf RE: Caitlin McGrath Jun 16, 2012 07:46 PM

                                              just now reading this, but your description makes me want to drive the two hours to have dessert there...tonight! :-)

                                            2. n
                                              nickis RE: Ruth Lafler Apr 3, 2012 03:52 PM

                                              The Sgroppino dessert at Bellanico blew my mind a few months ago. It's blackberry sorbet, vanilla gelato, huckleberries and prosecco. Although I love prosecco, it sounded completely uninteresting to me, so I ordered the goat cheese cheesecake but my friend ordered the sgroppino. I ended up taking over the sgroppino because I could not believe how delicious it was.

                                              Also, the Panna Cotta w/ Balsamic @ 54 Mint and the Green Apple Sorbet w/elderflower pavlova @ Michael Mina.

                                              1. t
                                                tre2012 RE: Ruth Lafler Apr 3, 2012 07:29 PM

                                                I can't believe no one has posted yet about Melissa Chou, one of the finest pastry chefs in the entire Bay Area. She is once again nominated for a James Beard award this year and was already recognized by the SFChron as one of their "Rising Stars". Her work at Aziza is simply magnificent. We eat all over the Bay Area (retired foodies) at every price point, and Ms. Chou's desserts perfectly complement Owner/chef Lahlou's incredible cooking at Aziza.

                                                I used to adore Boulevard and we had a great first dinner at Prospect when it opened. But when Ravi Kapur left, both went downhill on us immediately. A Jan2012 dinner brought overpriced, overwrought food and worse, an awful dessert that was more style and sugar than substance or creativity.

                                                1. v
                                                  vulber RE: Ruth Lafler Apr 3, 2012 09:46 PM

                                                  i had a really great one at Radio Africa tonight; strawberries, poached pears, melted chocolate, whipped cream, and ethiopian spices. simple, but the combination of top-notch ingredients and the twist from the spices made it special

                                                  1. d
                                                    Dustin_E RE: Ruth Lafler Apr 4, 2012 09:29 AM

                                                    buckwheat crepes @ nopa
                                                    chocolate tart @ one market
                                                    pineapple cake @ one market
                                                    apple galette @ tadich
                                                    berry cup @ tadich

                                                    1. Robert Lauriston RE: Ruth Lafler Jun 14, 2012 04:32 PM

                                                      I had a great dessert at À Côté last night. The menu description is "strawberry panzanella: strawberries, candied brioche, olive oil custard, saba & basil," but that's kind of misleading since panzanella is soft and the "candied brioche" was crunchy croutons. Overall it seemed like a riff on American breakfast cereal with fruit. Light, refreshing, delicious.

                                                      2 Replies
                                                      1. re: Robert Lauriston
                                                        Frosty Melon RE: Robert Lauriston Jun 15, 2012 08:31 AM

                                                        That sounds fantastic. Any idea how the candied brioche was prepared? Did it have any softness, or was it really like eating hard, crumbly croutons?

                                                        1. re: Frosty Melon
                                                          Robert Lauriston RE: Frosty Melon Jun 15, 2012 09:42 AM

                                                          I wouldn't say hard, just crunchy. No idea. I think must be denser than the usual brioche to be diced so small.

                                                      2. Cynsa RE: Ruth Lafler Jun 16, 2012 01:14 AM

                                                        AQ has lovely desserts; especially the WILD FLOWER HONEY, violets, cured olives, lemon & brown butter - like an ice cream sandwich with violet foam - just fantastic - on the Spring menu.
                                                        Summer Menu begins on Tuesday.
                                                        http://aq-sf.com/Menu.pdf

                                                        1 Reply
                                                        1. re: Cynsa
                                                          Ruth Lafler RE: Cynsa Jun 16, 2012 12:57 PM

                                                          Sounds delicious. I really enjoyed the dessert (lemongrass panna cotta with citrus in various forms) I had there, too. (Photo courtesy of Paul Homchick)

                                                           
                                                        2. b
                                                          bluex RE: Ruth Lafler Jun 16, 2012 05:18 PM

                                                          I went to Acquerello for the first time recently, and really loved creme fraiche panna cotta w/ strawberry granita, basil, and marcona almonds. It tasted delicious but it also had this amazing effervescence that delighted my mouth. It was all very refreshing and flavorful and I really enjoy a hint of green in my desserts. It was so good that I ended up regretting the very large portion, since I couldn't resist eating it all.

                                                          The server said the fizz was from the creme fraiche. That surprised me, but I don't really know anything about creme fraiche other than the fact that I enjoy eating it.

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