The best desserts
Sure, we liked the pastas and extensive cheese menu at Acanto, but you’d better leave some room—this is the smoothest, creamiest gelato in town. $3.
With more chocolate than cookie in this thing, it’s hands-down the best version in Chicago. $2.95.
By opting for thick, hearty McVitie’s biscuits for its s’mores, Blaze instantly made us question why we’ve been using brittle graham crackers for so long. $2.
JP Doiron’s food menu at CH Distillery skews toward Northern and Eastern European flavors, but the St. Louis–born chef looks to home for his gooey butter cake. The dense cake (from Doiron’s mother’s recipe) has the texture of a brownie and tastes like toffee. $6.
This creamy milkshake tastes exactly like a drinkable PB & J, so get one for your favorite kid—and one for yourself. $5.
This brown sugar cake, so light it barely fills you up, is the perfect cap to a hearty dim-sum session. $3.15.
We will drink Fernet Branca anywhere, anytime, so picking up Publican pastry chef Anna Shovers’s ice cream version, threaded with fudge, was a must. No longer available.
You need to order the baked Alaska as much for the presentation—set ablaze next to your table—as for the flavor. Filled with lemon sorbet, it’s the love child between baked Alaska and lemon meringue pie. $11.
Pastry chef Nicole Guini makes desserts sized for a Barbie doll, such as a minute four-layer cake, a teensy blue cheese macaron and a tiny pavolva. Precious, yes; delicious, definitely. $9/$16/$28.