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Lavender honey frozen yogurt at Olmsted Daniel Krieger/Eater

19 Perfect Desserts in New York City

Some are fancy, while others are rather simple — but all are incredible

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Although there’s an endless number of desserts to try in New York, not all sweets are created equal. Some of them are worthy of a special trip, and some even define a restaurant. This here is a list of NYC’s top show-stopping desserts, including every craving from an almost-savory meringue, potato chips with ice cream, and more than one sundae.

Note: This is an updated map originally published in March 2017.

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Note: Restaurants on this map are listed geographically.

1. Grapefruit givré at Boulud Sud

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20 W 64th St
New York, NY 10023
(212) 595-1313
Visit Website

End every meal at Daniel Boulud’s flavor-packed ode to Southern France and the Mediterranean with the refreshing grapefruit givré. Creator and pastry chef Ghaya Oliveira spoons sorbet into a hollowed-out grapefruit shell, tosses in fresh segments of the fruit and citrus marmalade, and tops it off with sesame foam and rose loukoum, before sealing the grapefruit with a brûléed orange sugar tuile. Finally, halva candy floss is placed on top of it all. Eater critic Ryan Sutton calls it, “crunchy, crackly, chewy, icy, silky, perfumed, deliciously hairy (from the candy floss), sweet, tart, fluffy, and jiggly.”

Grapefruit givre at Boulud Sud Evan Sung for Dinex Group [Official Photo]

2. Avocado at Empellón

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Read Review |
510 Madison Ave.
New York, NY 10022
(212) 858-9365
Visit Website

This deceiving dessert may look like an average halved avocado, but it's actually a key lime pie parfait set on top of a tart, citrus-y ice and a smear of eucalyptus yogurt. The parfait is made in an avocado-shaped mold and spray painted with color to resemble the ombre of a real avocado. According to Eater critic Ryan Sutton, "The dessert is a five-year-old’s dream of what an avocado might taste like, before actually biting into one and realizing it’s oily, fatty, and overrated. The Stupak avocado is pastry as escapism. And it’s delicious."

Empellón’s avocado dessert Nick Solares

3. Soufflés at La Grenouille

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3 E 52nd St
New York, NY 10022
(212) 752-1495
Visit Website

The soufflés at La Grenouille are just as iconic as the Midtown French restaurant itself. The pillowy, eggy dessert switches its flavors, but has come in is pistachio, espresso, white dark chocolate, pear, and passion fruit varieties.

4. Kakigori at the Lobster Club

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Read Review |
98 E 53rd St
New York, NY 10022
(212) 375-9001
Visit Website

Kakigori, the Japanese specialty of a towering mountain of flavored shave ice, is having a serious moment, and Stephanie Prida’s version at the Lobster Club is undoubtedly the city’s standout version. The airy concoction is a foot high, with flavors that change seasonally. Currently, it’s a take on a peanut butter and jelly sandwich, and past flavors include blood orange and cream reminiscent of a Creamsicle.

Blood orange kakigori at Lobster Club Photo by Gary He

5. Husk meringue at Cosme

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35 E 21st St
New York, NY 10010
(212) 913-9659
Visit Website

The husk meringue is one of the most written-about (and Instagrammed) dishes on the menu at Enrique Olvera’s Flatiron Mexican restaurant. The slightly savory corn mousse is topped with a sugary husk meringue that gives the dessert a perfect balance of flavors and textures — Eater critic Ryan Sutton likens it to a Mexican pavlova.

6. Fior di latte mochi at Don Angie

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Read Review |
103 Greenwich Ave
New York, NY 10014
(212) 889-8884
Visit Website

Olive oil gelato lovers will delight in Don Angie’s fior di latte mochi. The dessert comes to the table at this West Village Italian-American restaurant looking like a ball of mozzarella cheese, when it’s in fact house-made mochi stretched around milky, creamy fior di latte gelato and topped with olive oil and sea salt. This dessert is all about stretchy and chewy texture, coupled with the subtle flavors of olive oil and high-quality cream.

Fior di latte gelato stuffed inside homemade mochi Alex Staniloff

7. Linzer cookie at Té Company

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163 W 10th St
New York, NY 10014
(929) 335-3168
Visit Website

There are few experiences more lovely than tea and linzer cookies at this compact tea shop in Greenwich Village. Te packs this true linzer cookie with butter, sugar, and flour for a biscuit that is utterly delicate. What makes this cookie spectacular is a marriage of flavors including pineapple, rosemary, chili paste, and plenty of lime and yuzu.

<span data-author="-1">Linzer </span><span data-author="3002112">c</span><span data-author="-1">ookie at Té&nbsp;Company</span> Té Company [Official Photo]

8. Apple tarte tatin at Gotham Bar and Grill

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12 E 12th St
New York, NY 10003
(212) 620-4020
Visit Website

Pastry chef Ron Paprocki started making these at Gotham in the fall of 2012, and the tart makes a triumphant return annually on the first day of fall. 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 this American stalwart.

<span data-author="-1">Apple </span><span data-author="3002112">t</span><span data-author="-1">arte </span><span data-author="3002112">t</span><span data-author="-1">atin at Gotham Bar and&nbsp;Grill</span> Gotham Bar [Official Photo]

9. Gelato and sorbet at Superiority Burger

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430 E 9th St
New York, NY 10009
(212) 256-1192
Visit Website

The silky gelato and bright sorbet flavors always rotate, but never disappoint at Brooks Headley’s subversive vegetarian burger shop in the East Village. Always get both, whether it’s with lemongrass mango and corn tortilla, guava peach and black sesame, rhubarb and rye toast, or any other intriguing combination.

Superiority Burger’s sour cherry sorbert Serena Dai/Eater

10. Honey butter chips at Oiji

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119 1st Ave
New York, NY 10003
(646) 767-9050
Visit Website

The warm, house-made butter chips are stellar bookends to a meal at modern Korean restaurant Oiji. Get them as is for a pre-dinner snack, or have them with vanilla ice cream for a salty/sweet, hot/cold dessert.

11. Tiramisu at Fiaschetteria "Pistoia"

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Read Review |
647 E 11th St
New York, NY 10009
(212) 777-3355
Visit Website

What looks like a cup of cappuccino is actually an ethereally light tiramisu, topped with a thicker-than-average layer of only slightly sweet whipped cream. Underneath the cloud are moistened ladyfingers and some coffee powder. Fiaschetteria Pistoia excels at simple, homey Italian fare, and the tiramisu is no different.

12. Japanese cheesecake at Momofuku Ko

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Read Review |
8 Extra Pl
New York, NY 10003
(212) 203-8095
Visit Website

Light as a cloud, this cheesecake arrives at the table looking like a small loaf of bread that’s been cut on the bias. Chef Sean Grey spent months perfecting his Japanese-style cheesecake, in which egg whites give the final product a cotton-like texture. Naked Pruner, a sheep’s milk cheese from Crown Finish Caves in Brooklyn, gives the cake its savory, salty notes, and a glaze of honey enhances its sweetness.

Disclosure: David Chang is producing shows for Hulu in partnership with Vox Media Studios, part of Eater’s parent company, Vox Media. No Eater staff member is involved in the production of those shows, and this does not impact coverage on Eater.

Momofuku Ko’s Japanese cheesecake Photo by Louise Palmberg

13. Pandan custard at Wayan

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Read Review |
20 Spring St
New York, NY 10012
(917) 261-4388
Visit Website

The pandan custard at Cédric and Ochi Vongerichten’s Indonesian Nolita restaurant looks like just a pile of passionfruit, but a surprise lies underneath. Oozy, vanilla-laced pudding gets an acidic jolt from the tangy fruit juice and its seeds, a marriage that brightens the former and relaxes the latter.

Pandan custard Gary He/Eater

14. Toasted coconut sundae at Uncle Boons

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7 Spring St
New York, NY 10012
(646) 370-6650
Visit Website

When it comes to the toasted coconut sundae at Thai essential Uncle Boons, Eater critic 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.”

15. Omelette norvegienne at Le Coucou

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138 Lafayette St
New York, NY 10013
(212) 271-4252
Visit Website

Better known in these parts as baked Alaska, Le Coucou's omelette Norvegienne combines pistachio and vanilla ice cream with disks of pistachio cake, envelops them in meringue and cherries, and sets the whole concoction on fire with flaming kirsch. The tableside affair is a joy to watch, especially as it emits the scent of toasted marshmallow. It's a showstopper of an ending at this luxuriously old-school-yet-stylish French restaurant on the edge of Soho.

Nick Solares

16. Sundaes at Crown Shy

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70 Pine St
New York, NY 10005
(212) 517-1932
Visit Website

Visually, the sundaes at new FiDi restaurant Crown Shy are a far cry from treats of American childhood. Pastry chef Renata Ameni (Manresa) makes painstakingly composed sundaes where toppings like toasted marshmallow come out with a smooth, artful browning. The flavors, though, call upon the best of playful nostalgia. The satsuma orange ice cream in particular recalls summertime orange creamsicles from a truck, but with a far broader range of textures, courtesy of a meringue, creamy ice cream, and chewy, crunchy honeycomb candy.

Satsuma sundae at Crown Shy Natalie Black/Crown Shy [Official Photo]

17. Almond chess pie at Petee's Café

Copy Link
505 Myrtle Ave
Brooklyn, NY 11205

All of Petee’s pies are excellent, but one of the cafe’s most exceptional options is the toasted almond chess pie. A burnished top tiled with sliced almonds gives way to a gooey interior and — only with the black bottom version — a layer of dark chocolate ganache. Get it (or any pie) with a generous dollop of the shop’s maple whipped cream. There’s another location on the Lower East Side, too.

Black bottom chocolate almond chess pie at Petee’s Petee’s [Official Photo]

18. Labne mousse at Miss Ada

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184 Dekalb Ave
Brooklyn, NY 11205
(917) 909-1023
Visit Website

At Miss Ada in Fort Greene, chef Tomer Blechman uses Middle Eastern flavors throughout the ever-changing menu — including at dessert, where chocolate babka and kanafeh could be on the menu. The light and pillowy labne mousse is a particular star, topped with a fruity granita that changes with the season. It’s what a classic froyo wants to be when it grows up: slightly tart and with the airy texture that must be what biting into a cloud feels like.

The dining room at Miss Ada Michael Tulipan/Miss Ada [Official Photo]

19. Lavender frozen yogurt at Olmsted

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659 Vanderbilt Ave
Brooklyn, NY 11238
(718) 552-2610
Visit Website

One of the many, many reasons to visit this Prospect Heights new American charmer: silky house-made fro-yo with hints of lavender. It's a great meal-capper that doesn't feel heavy, though if more than one dessert is needed, sit outside and toast some s’mores.

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1. Grapefruit givré at Boulud Sud

20 W 64th St, New York, NY 10023
Grapefruit givre at Boulud Sud Evan Sung for Dinex Group [Official Photo]

End every meal at Daniel Boulud’s flavor-packed ode to Southern France and the Mediterranean with the refreshing grapefruit givré. Creator and pastry chef Ghaya Oliveira spoons sorbet into a hollowed-out grapefruit shell, tosses in fresh segments of the fruit and citrus marmalade, and tops it off with sesame foam and rose loukoum, before sealing the grapefruit with a brûléed orange sugar tuile. Finally, halva candy floss is placed on top of it all. Eater critic Ryan Sutton calls it, “crunchy, crackly, chewy, icy, silky, perfumed, deliciously hairy (from the candy floss), sweet, tart, fluffy, and jiggly.”

20 W 64th St
New York, NY 10023

2. Avocado at Empellón

510 Madison Ave., New York, NY 10022
Read Review |
Empellón’s avocado dessert Nick Solares

This deceiving dessert may look like an average halved avocado, but it's actually a key lime pie parfait set on top of a tart, citrus-y ice and a smear of eucalyptus yogurt. The parfait is made in an avocado-shaped mold and spray painted with color to resemble the ombre of a real avocado. According to Eater critic Ryan Sutton, "The dessert is a five-year-old’s dream of what an avocado might taste like, before actually biting into one and realizing it’s oily, fatty, and overrated. The Stupak avocado is pastry as escapism. And it’s delicious."

510 Madison Ave.
New York, NY 10022

3. Soufflés at La Grenouille

3 E 52nd St, New York, NY 10022

The soufflés at La Grenouille are just as iconic as the Midtown French restaurant itself. The pillowy, eggy dessert switches its flavors, but has come in is pistachio, espresso, white dark chocolate, pear, and passion fruit varieties.

3 E 52nd St
New York, NY 10022

4. Kakigori at the Lobster Club

98 E 53rd St, New York, NY 10022
Read Review |
Blood orange kakigori at Lobster Club Photo by Gary He

Kakigori, the Japanese specialty of a towering mountain of flavored shave ice, is having a serious moment, and Stephanie Prida’s version at the Lobster Club is undoubtedly the city’s standout version. The airy concoction is a foot high, with flavors that change seasonally. Currently, it’s a take on a peanut butter and jelly sandwich, and past flavors include blood orange and cream reminiscent of a Creamsicle.

98 E 53rd St
New York, NY 10022

5. Husk meringue at Cosme

35 E 21st St, New York, NY 10010

The husk meringue is one of the most written-about (and Instagrammed) dishes on the menu at Enrique Olvera’s Flatiron Mexican restaurant. The slightly savory corn mousse is topped with a sugary husk meringue that gives the dessert a perfect balance of flavors and textures — Eater critic Ryan Sutton likens it to a Mexican pavlova.

35 E 21st St
New York, NY 10010

6. Fior di latte mochi at Don Angie

103 Greenwich Ave, New York, NY 10014
Read Review |
Fior di latte gelato stuffed inside homemade mochi Alex Staniloff

Olive oil gelato lovers will delight in Don Angie’s fior di latte mochi. The dessert comes to the table at this West Village Italian-American restaurant looking like a ball of mozzarella cheese, when it’s in fact house-made mochi stretched around milky, creamy fior di latte gelato and topped with olive oil and sea salt. This dessert is all about stretchy and chewy texture, coupled with the subtle flavors of olive oil and high-quality cream.

103 Greenwich Ave
New York, NY 10014

7. Linzer cookie at Té Company

163 W 10th St, New York, NY 10014
<span data-author="-1">Linzer </span><span data-author="3002112">c</span><span data-author="-1">ookie at Té&nbsp;Company</span> Té Company [Official Photo]

There are few experiences more lovely than tea and linzer cookies at this compact tea shop in Greenwich Village. Te packs this true linzer cookie with butter, sugar, and flour for a biscuit that is utterly delicate. What makes this cookie spectacular is a marriage of flavors including pineapple, rosemary, chili paste, and plenty of lime and yuzu.

163 W 10th St
New York, NY 10014

8. Apple tarte tatin at Gotham Bar and Grill

12 E 12th St, New York, NY 10003
<span data-author="-1">Apple </span><span data-author="3002112">t</span><span data-author="-1">arte </span><span data-author="3002112">t</span><span data-author="-1">atin at Gotham Bar and&nbsp;Grill</span> Gotham Bar [Official Photo]

Pastry chef Ron Paprocki started making these at Gotham in the fall of 2012, and the tart makes a triumphant return annually on the first day of fall. 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 this American stalwart.

12 E 12th St
New York, NY 10003

9. Gelato and sorbet at Superiority Burger

430 E 9th St, New York, NY 10009
Superiority Burger’s sour cherry sorbert Serena Dai/Eater

The silky gelato and bright sorbet flavors always rotate, but never disappoint at Brooks Headley’s subversive vegetarian burger shop in the East Village. Always get both, whether it’s with lemongrass mango and corn tortilla, guava peach and black sesame, rhubarb and rye toast, or any other intriguing combination.

430 E 9th St
New York, NY 10009

10. Honey butter chips at Oiji

119 1st Ave, New York, NY 10003

The warm, house-made butter chips are stellar bookends to a meal at modern Korean restaurant Oiji. Get them as is for a pre-dinner snack, or have them with vanilla ice cream for a salty/sweet, hot/cold dessert.

119 1st Ave
New York, NY 10003

11. Tiramisu at Fiaschetteria "Pistoia"

647 E 11th St, New York, NY 10009
Read Review |

What looks like a cup of cappuccino is actually an ethereally light tiramisu, topped with a thicker-than-average layer of only slightly sweet whipped cream. Underneath the cloud are moistened ladyfingers and some coffee powder. Fiaschetteria Pistoia excels at simple, homey Italian fare, and the tiramisu is no different.

647 E 11th St
New York, NY 10009

12. Japanese cheesecake at Momofuku Ko

8 Extra Pl, New York, NY 10003
Read Review |
Momofuku Ko’s Japanese cheesecake Photo by Louise Palmberg

Light as a cloud, this cheesecake arrives at the table looking like a small loaf of bread that’s been cut on the bias. Chef Sean Grey spent months perfecting his Japanese-style cheesecake, in which egg whites give the final product a cotton-like texture. Naked Pruner, a sheep’s milk cheese from Crown Finish Caves in Brooklyn, gives the cake its savory, salty notes, and a glaze of honey enhances its sweetness.

Disclosure: David Chang is producing shows for Hulu in partnership with Vox Media Studios, part of Eater’s parent company, Vox Media. No Eater staff member is involved in the production of those shows, and this does not impact coverage on Eater.

8 Extra Pl
New York, NY 10003

13. Pandan custard at Wayan

20 Spring St, New York, NY 10012
Read Review |
Pandan custard Gary He/Eater

The pandan custard at Cédric and Ochi Vongerichten’s Indonesian Nolita restaurant looks like just a pile of passionfruit, but a surprise lies underneath. Oozy, vanilla-laced pudding gets an acidic jolt from the tangy fruit juice and its seeds, a marriage that brightens the former and relaxes the latter.

20 Spring St
New York, NY 10012

14. Toasted coconut sundae at Uncle Boons

7 Spring St, New York, NY 10012

When it comes to the toasted coconut sundae at Thai essential Uncle Boons, Eater critic 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.”

7 Spring St
New York, NY 10012

15. Omelette norvegienne at Le Coucou

138 Lafayette St, New York, NY 10013
Nick Solares

Better known in these parts as baked Alaska, Le Coucou's omelette Norvegienne combines pistachio and vanilla ice cream with disks of pistachio cake, envelops them in meringue and cherries, and sets the whole concoction on fire with flaming kirsch. The tableside affair is a joy to watch, especially as it emits the scent of toasted marshmallow. It's a showstopper of an ending at this luxuriously old-school-yet-stylish French restaurant on the edge of Soho.

138 Lafayette St
New York, NY 10013

Related Maps

16. Sundaes at Crown Shy

70 Pine St, New York, NY 10005
Satsuma sundae at Crown Shy Natalie Black/Crown Shy [Official Photo]

Visually, the sundaes at new FiDi restaurant Crown Shy are a far cry from treats of American childhood. Pastry chef Renata Ameni (Manresa) makes painstakingly composed sundaes where toppings like toasted marshmallow come out with a smooth, artful browning. The flavors, though, call upon the best of playful nostalgia. The satsuma orange ice cream in particular recalls summertime orange creamsicles from a truck, but with a far broader range of textures, courtesy of a meringue, creamy ice cream, and chewy, crunchy honeycomb candy.

70 Pine St
New York, NY 10005

17. Almond chess pie at Petee's Café

505 Myrtle Ave, Brooklyn, NY 11205
Black bottom chocolate almond chess pie at Petee’s Petee’s [Official Photo]

All of Petee’s pies are excellent, but one of the cafe’s most exceptional options is the toasted almond chess pie. A burnished top tiled with sliced almonds gives way to a gooey interior and — only with the black bottom version — a layer of dark chocolate ganache. Get it (or any pie) with a generous dollop of the shop’s maple whipped cream. There’s another location on the Lower East Side, too.

505 Myrtle Ave
Brooklyn, NY 11205

18. Labne mousse at Miss Ada

184 Dekalb Ave, Brooklyn, NY 11205
The dining room at Miss Ada Michael Tulipan/Miss Ada [Official Photo]

At Miss Ada in Fort Greene, chef Tomer Blechman uses Middle Eastern flavors throughout the ever-changing menu — including at dessert, where chocolate babka and kanafeh could be on the menu. The light and pillowy labne mousse is a particular star, topped with a fruity granita that changes with the season. It’s what a classic froyo wants to be when it grows up: slightly tart and with the airy texture that must be what biting into a cloud feels like.

184 Dekalb Ave
Brooklyn, NY 11205

19. Lavender frozen yogurt at Olmsted

659 Vanderbilt Ave, Brooklyn, NY 11238

One of the many, many reasons to visit this Prospect Heights new American charmer: silky house-made fro-yo with hints of lavender. It's a great meal-capper that doesn't feel heavy, though if more than one dessert is needed, sit outside and toast some s’mores.

659 Vanderbilt Ave
Brooklyn, NY 11238

Related Maps