Whether it's filled with buckwheat, chocolate hazelnut, or peanuts and chocolate (below), the salty, rich tart strikes the perfect balance every time. Read more.
When it comes to the toasted coconut sundae at Uncle Boons, Ryan Sutton put it best: “Coconut milk gelato, candied nuts, and whipped cream. If you don’t like this, you are a flawed human being.” Read more.
At this Village restaurant, your meal is best concluded with the dessert cart, and the star of the show is the carrot cake. It’s a curvy, ultra moist slice that hugs a scoop of ginger ice cream. Read more.
The quintessential French pastry is upgraded with layers of milk chocolate cremeux and malted whipped cream stacked between delicate puff pastry. Read more.
The warm, house-made butter chips are stellar bookends to your meal at Oiji. Get them as is for a pre-dinner snack, or have them with vanilla ice cream for a salty/sweet, hot/cold dessert. Read more.
There are few experiences more lovely than tea and linzer cookies at this compact tea shop in Greenwich Village. Read more.
Chef Raprocki bakes each tart to order, resulting in densely caramelized apples inside a buttery, flaky crust. Served alongside vanilla ice cream, it’s a fine way to finish a meal at Gotham. Read more.
The Gramercy Tavern and Untitled pastry chef serves the cookie warm out of the oven with a small glass of Madagascan bourbon vanilla-infused milk. Read more.
Every meal at Jean-Georges Vongerichten’s vegetable-focused restaurant should end with a bowl of salted caramel ice cream, candied peanuts, and popcorn. Read more.
The husk meringue is one of the most written-about (and Instagrammed) dishes on the menu at Enrique Olvera’s Flatiron restaurant. Read more.
Nishi’s pistachio cake comes from executive chef Joshua Pinksy’s mother. The super nutty, moist slice is served with a quenelle of thickened ricotta that is texturally similar to a scoop of ice cream. Read more.
Mark Welker’s signature dessert at the Nomad pairs sweet, milky honey ice cream with a mixture of honey brittle, shortbread, and milk flakes. Read more.
This reinvented Oreo dessert is fairly simple: kibbeh-shaped ovals of ice cream coated with chocolate cookie crumbs. And yet, it’s perfect. Read more.
The soufflés at La Grenouille are just as iconic as the Midtown restaurant itself. The pillowy, eggy dessert is available in pistachio, espresso, and passion fruit varieties. Read more.
Pastry chef Thomas Raquel’s stunning interpretation pairs chestnut crémeux with a rum-candied chestnut and Tahitian vanilla ice cream. Read more.
The best follow-up to your chicken parm hero is creamy, thick-cut layers of pistachio, strawberry, and chocolate ice creams. Read more.
The sundae is made of chewy pieces of nutty halva that are scattered over rich sesame ice cream. The finishing touch — caramel sauce and sesame seeds — makes it an easy classic. Read more.
Nestled among Pies 'N' Thighs’ menu of buttery biscuits and crispy poultry is a slew of wonderful pie options to cap off your meal. Read more.
The already wonderful sticky buns at Roberta’s can be ordered as ice cream sandwiches. Gelato options vary but often include vanilla, chocolate, and mint chip. Read more.
One of the many, many reasons to visit this Brooklyn charmer: silky house-made fro-yo with hints of lavender. It's a great meal-capper that won't weigh you down. Read more.
