At Los Angeles' Hinoki & the Bird, chef Brandon Kida married s'mores to another summer favorite, the ice cream sandwich. His version combines brownies, vanilla ice cream and toasted marshmallows.

Pastry Chef Zac Young at David Burke fabrick in New York City layers graham cracker angel food cake, chocolate semifreddo and coffee marshmallows.

The Cannibal in Culver City, Calif., recently launched a brunch menu featuring a grilled French toast with chocolate, graham and whipped crème fraiche.

James Beard Semifinalist Mike Randolph (Half & Half, St. Louis) turns the campfire treat into a breakfast favorite, featuring a brioche French toast with cinnamon-spiked chocolate sauce, broiled marshmallows and toasted graham cracker crumbs.

BOA Steakhouse in West Hollywood and Santa Monica, Calif., presents s’mores as a rich flourless chocolate cake, toasted vanilla “fluff,” milk chocolate ice cream and gluten-free graham crackers.

On the menu at the Michelin-starred Luce at San Francisco’s InterContinental Hotel is chef Daniel Corey’s deconstructed s’more with chocolate, marshmallow and smoked caramel.

Chef Jason Dady of Jason Dady Restaurant Group in San Antonio takes his campground setup to the next level when camping on the outskirts of Texas Hill Country. The James Beard semi-finalist and his kids fire-roasted a few Starburst pieces and sandwiched them in a s’more—he calls it “mind-blowingly good.”

Pastry Chef Lisa Bonjour at Chicago’s mk The Restaurant combines dark chocolate ganache, dollops of roasted marshmallow, Spanish peanuts and graham cracker ice cream.

EP Restaurant (West Hollywood, Calif.) serves a variation inspired by Indonesian/Southeast Asian flavors. Pastry chef Zen Ong’s twist on s’mores includes house-made coconut marshmallow, milk chocolate, shredded coconut, graham cracker crumble, fresh and liquid nitrogen-frozen berries, and young coconut sorbet.

ROKU in West Hollywood and Sushi Roku in Los Angeles present s’mores as a zen garden, with crushed graham crackers for sand, green tea and chocolate truffles, marshmallow cream and a fire in the center for roasting marshmallows at the table.

At Cindy's in Chicago, a frozen twist on s'mores includes roasted vanilla ice cream, graham crust, Ghana chocolate ice cream, toasted meringue and Ecuador dark chocolate ganache poured tableside.

Spinato's Pizzeria, a five-unit chain in Phoenix, serves a tart with a graham cracker short dough shell, dark chocolate ganache and house-made toasted marshmallow crown.

Prime & Provisions in Chicago figured out how to recreate the campfire effect with a tableside feature called Tableside S'mores. The dessert features ingredients that are included in the campfire including the smoke smell — yes, the item includes actual campfire smoke. Servers present the dessert, which incorporates graham cracker, marshmallows and even ice cream under a chocolate dome, then pour hot chocolate over all. As the chocolate melts, it releases the smoke and campfire aroma.