Addison’s Vacherin Nouveau This dramatic meringue-like masterpiece morphs seasonally to highlight new flavors. In this incarnation, the stark white pastry is cracked open to reveal pain a la banana and is complemented by salted caramel, praline and chocolat noir. 5200 Grand Del Mar Way, 858.314.1900
Avant’s Deconstructed Creme Brulee A modern take on a classic favorite, this deconstructed delight features lemon pastry cream, berry coulis and fresh berries encased in a picture-perfect caramel citrus tuile shell. 17550 Bernardo Oaks Drive, 888.281.7938
Fort Oak’s Gianduja Tart Pastry chef Jeremy Harville’s chocolatey, hazelnutty work of art features banana ice cream, hazelnut streusel coffee gelee and caramel, and draws chocolate lovers from far and wide. 1011 Fort Stockton Drive, 619.722.3398
Herb & Wood's gravity-defying pear soufflé is always a good idea.
Herb & Wood’s Pear Souffle Executive pastry chef Adrian Mendoza’s pear souffle is loved by diners far and wide—and what is not to love? The gluten-free dessert is a feather-light amalgamation of Bartlett pears, lavender whipped creme fraiche and salted caramel gelato. 2210 Kettner Blvd., 619.955.8495
Stake Chophouse & Bar’s Cheesecake Executive Pastry Chef Lori Sauer takes the humble cheesecake to new heights with her white chocolate and honey-infused masterpiece. She adds a dash of lemon curd and a pinch of herby sorrel, and then pairs it perfectly with a scoop of burnt honey ice cream. 1309 Orange Ave., Coronado, 619.522.0077