About 20 delicate crepes are needed to make one crepe cake at Tiny Lou’s. A mascarpone cream filling goes in the center of each crepe which holds each crepe in place. Pastry chef Charmain Ware-Jason infuses the mascarpone with playful flavor combinations that change seasonally. The crepe cake of the moment is hummingbird cake-inspired with banana curd, vanilla mascarpone, dried pineapples, candied pecans, and a pineapple glaze. Soon, Ware-Jason plans to make a Neapolitan-inspired crepe cake with strawberry, chocolate, and vanilla. 

In addition to crepe cakes, Ware-Jason creates other show stopping desserts. The most notable, perhaps, is the Matilda, a multi-layered chocolate cake inspired by the ‘90s movie by the same name. It’s served with a sparkler whether it’s your birthday or not.

Pastry chef Christian Castillo has a way of making even a simple dessert feel fancy. The desserts change to reflect what’s in season, such as a burnt Basque cheesecake with strawberry compote, vanilla whipped ganache, and and strawberry caramel tuile (a lacy, crispy adornment). His breakfast treats, like the strawberry-stuffed croissant or the raspberry-vanilla cream concha, are also worth seeking out. 

The Michelin-starred restaurant in the St. Regis Atlanta is known for its close attention to detail and elegance — dessert is no exception. On the menu you’ll find exquisitely crafted treats like the FM Golden Rocher (named after culinary director Freddy Money). An homage to the classic gold foil-wrapped treat, the dessert look’s like its namesake with a hazelnut bonbon atop vanilla ice cream. 

Brian So is known for his unfussy, minimalist approach to seasonal fare. His desserts are further proof that sometimes less is more. For example, strawberry sorbet layered with chèvre ice cream with crunchy shortbread lets the seasonal fruit shine while a dark mousse would make any chocoholic sing with joy. 

Skipping dessert at the classic riverfront restaurant is not recommended. In fact, you may want to go with someone who has a sweet tooth so you can share more than one of Jessica McKinney’s treats — it’s hard to choose! The standout staple on the menu is the popcorn ice cream sundae with house-made peanut Cracker Jack mix and chantilly crean. Keep an eye out for seasonal items, too, like the “birthday cake” with blueberry jam, mascarpone, and cake batter ice cream.

Brush’s recently opened Buckhead location is a showstopper with grand lighting fixtures and gorgeous floor-to-ceiling windows. It’s only fitting, then, that they have a dessert option to match. Specifically, the sizzling matcha brownie. Served table-side, the brownie is topped with matcha ice cream, matcha jasmine milk, and a cornflake streusel for an overall package that’s a little sweet, earthy, and a textural delight. 

Dessert with a view? Yes, please. The rotating restaurant atop the famous hotel originally opened in 1967 and over the years has attracted the likes of Sammy Davis Jr. and Gladys Knight. The scene is a little different today, but no less exciting, especially when it comes to dessert. Pastry chef James Gallo’s most notable treat is the blue dome, a chocolate mousse filled with caramel honey (sourced from their rooftop bees). The blue-tinted cocoa butter that enshrouds the dessert recalls the restaurant’s blue roof. 

Sometimes you want a beautifully plated dessert, and sometimes you just want a really well-executed classic. For the latter, Gigi’s Italian Kitchen has you covered with their tiramisu. Served in a thick slab, the Italian sweet is decadent and it’s easy to see why they cheekily dub it the “best in town” on the menu. 

An Atlanta-area institution since 1997, Zyka on Scott Boulevard in North Decatur serves up delicious Indian fare, ranging from halal meats to vegetarian options, in a no-frills dining room setting. Ordering kulfi — a dense frozen dessert — is a must here. The dessert comes in a variety of flavors, including pistachio and mango, and is served in a little clay pot. There’s also a location open in Alpharetta.