Executive chef Danny Trace of Brennan’s of Houston offers sweet endings such as the Caramelized Apple and Foie Gras Galette ($14). Its layers of flavors include Cognac-glazed local apples, Texas Gold cheddar cheese, Tabasco chestnut brittle and foie gras ice cream.
At Menotomy Grill & Tavern in Arlington, MA, pastry chef Jessica Palletier’s winter dessert menu includes Smoked S’Mores in a Jar ($7). The layered dessert includes a brown butter brownie, housemade marshmallow, graham cracker mousse and Heath Bar shards, served in a mini-Mason jar. But it doesn’t stop there: Hot wood-chip smoke is sealed into the jar. When the dessert arrives at the table—enough to serve two—the smoke drifts out, bringing with it a whiff of campfire aroma.
Customers at Glazed and Infused in Chicago can sample pastry chef Nick Stewart’s Ham and Cheddar Doughnut ($3), a philosophical melding of breakfast, sandwich and dessert. The doughnut features locally sourced cheddar and Beeler’s Ham, roasted garlic and honey mustard glaze.
Faith & Flower in L.A. offers executive pastry chef Ben Spungin’s flavor-and-texture rich Apple and Miso Crumble ($8) with kabocha squash, crispy phyllo and Armagnac crème anglaise. Also in L.A., chef Nick Erven’s desserts at Saint Martha include the Roasted Carrot Kamut Cake ($10) served with carrot sorbet, coconut jerk leather, pumpkin seed brittle and crème fraiche cremeux.