Whether it's filled with buckwheat, chocolate hazelnut, or peanuts and chocolate (below), the salty, rich tart strikes the perfect balance every time. En savoir plus .
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.” En savoir plus .
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. En savoir plus .
The quintessential French pastry is upgraded with layers of milk chocolate cremeux and malted whipped cream stacked between delicate puff pastry. En savoir plus .
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. En savoir plus .
There are few experiences more lovely than tea and linzer cookies at this compact tea shop in Greenwich Village. En savoir plus .
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. En savoir plus .
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. En savoir plus .
Every meal at Jean-Georges Vongerichten’s vegetable-focused restaurant should end with a bowl of salted caramel ice cream, candied peanuts, and popcorn. En savoir plus .
The husk meringue is one of the most written-about (and Instagrammed) dishes on the menu at Enrique Olvera’s Flatiron restaurant. En savoir plus .
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. En savoir plus .
Mark Welker’s signature dessert at the Nomad pairs sweet, milky honey ice cream with a mixture of honey brittle, shortbread, and milk flakes. En savoir plus .
This reinvented Oreo dessert is fairly simple: kibbeh-shaped ovals of ice cream coated with chocolate cookie crumbs. And yet, it’s perfect. En savoir plus .
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. En savoir plus .
Pastry chef Thomas Raquel’s stunning interpretation pairs chestnut crémeux with a rum-candied chestnut and Tahitian vanilla ice cream. En savoir plus .
The best follow-up to your chicken parm hero is creamy, thick-cut layers of pistachio, strawberry, and chocolate ice creams. En savoir plus .
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. En savoir plus .
Nestled among Pies 'N' Thighs’ menu of buttery biscuits and crispy poultry is a slew of wonderful pie options to cap off your meal. En savoir plus .
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. En savoir plus .
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. En savoir plus .
