The dining table is to a chef as the runway is to a designer: the place to deliver looks. And just like a designer, every show—or meal, in the case of a chef—must have a grand finale. Enter designer desserts, a growing trend at the Valley’s top restaurants.
Dessert “Caviar” Service
Shiv Supper Club (7373 E. Camelback Road, Scottsdale; ShivSupperClub.com)
The dish features an assortment of delicate fruit-based “caviar” pearls, created through modern culinary techniques to mimic the traditional fish roe in presentation, but in a playful palette of vibrant colors and bursting with fruity flavor. The pearls are carefully arranged over a smooth basil panna cotta, adding a silky and refreshing contrast, and complemented with coconut crème fraîche and shortbread, an imaginative nod to the traditional accompaniments. $36
Sticky Spanish Pan Budin
Prado (4949 E. Lincoln Drive, Scottsdale; OmniScottsdale.com)
The Sticky Spanish Pan Budin is a rich and comforting dessert, finished with a luscious bourbon toffee glaze and paired with caramel apple gelato. Artfully plated with a smooth drizzle of glaze and a scattering of fresh berries, this dessert delivers a satisfying mix of lusciousness, crunch, and fruity accents. $13
Bread Pudding Souffle
Tommy Bahama Restaurant (15205 N. Kierland Blvd., Scottsdale; TommyBahama.com)
When Tommy Bahama’s custard-soaked bread is folded with white chocolate, bourbon, and plump golden raisins, then baked to a golden rise, the result is airy lightness yet rich indulgence that looks almost too good to eat. Served warm, it is finished with a silky glaze that adds a subtle, spirited warmth. $10
Lou Lou’s Homemade Cookies & Cream Gelato Cake
Ocean 44 (4748 N. Goldwater Blvd., Scottsdale; Ocean44.com)
The cookie sandwich never looked so good! This stunning showcase of dessert artistry is based on the longtime recipe of Brenda Mastro, a member of the founding family of Ocean 44, who is known as “Lou Lou” to her grandkids. It is made by gently layering an Oreo cookie crust with homemade cookies ’n’ cream gelato and whipped cream. The black-and-white masterpiece is plated on a dish with strategically placed chocolate splatter, adding to the striking visual. $17
Lemon Meringue Pie
Buck & Rider (7015 E. Mayo Blvd., Scottsdale; BuckAndRider.com)
Standing at what feels like six feet tall, this towering inferno of flavor is made in-house daily and features hypnotizingly smooth, tangy lemon custard nestled between a pecan-graham cracker crust and sky-high whipped meringue. $13
Tiramisu
The Italiano (9301 E. Shea Blvd., Scottsdale; TheItaliano.com)
The Italiano’s tiramisu offers a combination of bold espresso and smooth Kahlua, creating a flavor profile that is both indulgent and sophisticated. It starts with homemade ladyfingers that are gently soaked to keep their texture while absorbing all that delicious coffee liqueur, giving the dessert a melt-in-your-mouth texture. It is layered generously with silky mascarpone cream and finished with a light dusting of cocoa powder and a few delicate baby’s breath flowers. $16
Chocolate Hazelnut
La Zozzona (7500 E. Doubletree Ranch Road, Scottsdale; LaZozzona.com)
A signature from celebrity chef Richard Blais, this epic exploration of textures and flavors celebrates the timeless pairing of chocolate and hazelnuts. At its foundation lies a rich, moist chocolate cake. It is accompanied by silky hazelnut crème, golden ribbons of buttery caramel, and a generous scoop of stracciatella gelato. Finished with praline cocoa sauce, every spoonful delivers a symphony of temperatures and textures. $15
Red Velvet Bread Pudding
Dominick’s Steakhouse (15169 N. Scottsdale Road, Scottsdale; DominicksSteakhouse.com)
A breathtaking reimagining of a classic, this dessert begins with cubes of house-baked red velvet brioche soaked in a rich custard of cream, eggs, Madagascar vanilla, and a touch of cocoa. It is elegantly nestled in a shallow bowl, then draped with a velvety white chocolate anglaise that cascades over the vibrant crimson layers. A scoop of vanilla bean gelato and scattering of edible pearls add a luxurious touch. $17
Bananas Foster Spring Roll
Kasai Japanese Steakhouse (14344 N. Scottsdale Road, Scottsdale; KasaiTeppan.com)
A fusion of comfort and creativity, banana slices are wrapped in spring roll wrapper, then deep-fried to a golden crisp. Once cooked, the rolls are dusted with cinnamon-sugar, adding a warm, spiced crunch. When plated, each roll is drizzled with a trio of sauces—chocolate, raspberry, and Kasai’s signature buttery foster sauce infused with rum—for added depth. $10
Triple Layer Key Lime Pie
Steak 44 (5101 N. 44th St., Phoenix; Steak44.com)
Crafted to deliver a vibrant finale to any meal, this elegant dessert begins with a buttery graham cracker-almond crust, which is then topped with a layer of tart key lime custard, made from hand-pressed key limes and fresh eggs for an authentic citrus brightness. Next, a layer of whipped mousse adds a creamy, luxurious contrast, while the crowning touch is a cloud-like key lime whipped cream. $19
Lou Lou’s Homemade Cookies & Cream Gelato Cake is made by gently layering an Oreo cookie crust with homemade cookies ’n’ cream gelato and whipped cream.
A signature from celebrity chef Richard Blais, this epic exploration of textures and flavors celebrates the timeless pairing of chocolate and hazelnuts.