KAKIGORI AT NOBU This particular treat is a tried-and-true favorite, especially during these summer months. A generous mound of Fiji Water shaved ice, the tropical kakigori version is topped with Calpico strawberry syrup, strawberry-mango confit and a frosty scoop of vanilla bean ice cream.
MARZIPAN SEMIFREDDO AT LUCIA'S As exclusive as the restaurant itself—reservations can take months to acquire—this delectable dessert touts a sweet blend of marzipan and almond brittle garnished with sweet vermouth-poached peaches and topped with grated green almond.
OISHI FOIE AT UCHI This dessert is a decidedly unique confection that incorporates foie gras ice cream, thyme shortbread crumble, housemade sourdough, pickled asian pears and cherry jam. The foie is seared off—initially weighing 3 pounds but condensed to a mere 12 ounces—then pureed into the custard-based ice cream.
PECAN BALL AT CAFE PACIFIC Chocolate lovers rejoice over this work of art. It’s a large ball of vanilla bean ice cream from Dallas-based Schepps Dairy, rolled in toasted pecans, then topped with a hefty pour of freshly made fudge and a delicate almond crisp.
VALRHONE SATILIA PAVE AT FT33 There’s nothing plain about FT33’s dessert menu, like the indulgent French-made Valrhone Satilia chocolate pavé—think notes of sweet almond and roasted chocolate—served with sweet bourbon vanilla sabayon sauce and buckwheat pecan shortbread.