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Beignets at Joyce.
Beignets at Joyce.
Ziv Sade

Save Room For These 17 Sensational Desserts in Los Angeles

Close out the meal with one of these not-to-be-missed sweets

by Cathy Chaplin and Eater Staff Updated
28 comments / new
View as Map
Beignets at Joyce.
| Ziv Sade
by Cathy Chaplin and Eater Staff Updated
28 comments / new

It’s easy to fill up on savories and pass on the sweet stuff when out for a meal. And truth be told, that’s usually not a bad call because desserts can sometimes be an afterthought for certain chefs and restaurants. However, the places celebrated on this list devote as much care and creativity to the end of the meal as they do to the start. Here now are 17 sensational desserts worth saving room for in Los Angeles.

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S’mores choco taco at Agnes

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Head to Agnes in Pasadena for the ultimate dessert mashup — the iconic Choco Taco meets classic campfire s’mores. Imagine a sweet and crisp waffle shell filled with chocolate mousse and toasted marshmallow — all of it blowtorched to caramelized perfection.

40 W Green St, Pasadena, CA 91105
(626) 389-3839
(626) 389-3839
A decorative blue and white plate containing a S’mores Choco Taco at Agnes in Pasadena.
S’mores choco taco at Agnes in Pasadena.
Cathy Chaplin

Also featured in:

Hakka mochi at Joy

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With noodles, rice bowls, and thousand-layer pancakes to be had, it’s no wonder that most folks stumble out of Joy properly stuffed and likely without dessert. But hold back a little on the savories, because the hakka mochi is worth saving room for. Served alongside mugs of warm tea, the mound of mochi arrives dusted in irresistible peanut and black sesame powders.

5100 York Blvd, Los Angeles, CA 90042
(323) 999-7642
(323) 999-7642
A plastic plate with a blue trim containing a mound of mochi dusted in black sesame powder and brown peanut powder at Joy.
Hakka mochi at Joy.
Cathy Chaplin

Also featured in:

Rice cakes at Sichuan Impression

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Following a Sichuan feast of garlicky ribs and hot pot, order the fried rice cakes served in a puddle of dark palm sugar. This sweet finish has the impressive ability to calm even the most spice-ridden of bellies.

1900 W Valley Blvd, Alhambra, CA 91803
(626) 283-4622
(626) 283-4622
Rice cakes in a dark sugary syrup on a white plate.
Chewy rice cakes at Sichuan Impression.
Cathy Chaplin

Ice cream at Antico Nuovo

Copy Link

With strawberry season in full swing, now is the time to reserve a table at chef Chad Colby’s Antico Nuovo. While the entire range of ice cream flavors — from honeycomb to pistachio — are terrific, it’s the seasonal strawberry that bests them all.

4653 Beverly Blvd, Los Angeles, CA 90004
(323) 510-3093
(323) 510-3093
A light pink swirled strawberry ice cream in a cup at Antico.
Ice cream at Antico Nuovo.
Wonho Frank Lee

Also featured in:

Meringata at Funke

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With pastry whiz Shannon Swindle at the helm, every dessert on Funke’s sweets menu is a well-composed masterpiece. The stunning meringata changes with the seasons and currently features rhubarb granita, Harry’s strawberries, and verbena panna cotta.

9388 S Santa Monica Blvd, Beverly Hills, CA 90210
(424) 279-9796
(424) 279-9796
A scalloped edge white bowl with red granita, rose petals, and white meringue.
Meringata at Funke in Beverly Hills.
Cathy Chaplin

Also featured in:

Milk and honey at Gucci Osteria da Massimo Bottura

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The only way to get a taste of pastry chef Tamara Rigo's enchanting milk- and honey-inspired dessert is to commit to an eight-course tasting menu. The grand finale features honey sourced from the Santa Monica farmers market drizzled tableside, its sweet nectar catching every honeycombed ridge.

347 N Rodeo Dr, Beverly Hills, CA 90210
(424) 600-7490
(424) 600-7490
A white plate with fanciful red trim holding a custard base and plenty of honeycomb at Gucci Osteria da Massimo Bottura in Beverly Hills.
Milk and honey at Gucci Osteria da Massimo Bottura in Beverly Hills.
Cathy Chaplin

Also featured in:

Halo halo at Sari Sari Store

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Everyone knows that chef Margarita Manzke has a way with sweets. At Sari Sari Store inside Grand Central Market, she serves up a refreshing halo halo made with watermelon granita, leche flan, fresh berries, coconut tapioca, and coconut ice cream. It’s hard to say which layer is most delightful — just eat them all.

317 S Broadway, Los Angeles, CA 90013
(323) 320-4020
(323) 320-4020

Also featured in:

Kiwi dessert at Camphor

Copy Link

Before Max Boonthanakit teamed up with Lijo George to open Camphor, he was crafting some of LA’s most exquisite desserts at the now-closed Nightshade. Boonthanakit’s talent and finesse are apparent in the kiwi dessert, with its frozen green apple disc and cardamom syrup-poached fruit.

923 E 3rd St #109, Los Angeles, CA 90013
(213) 626-8888
(213) 626-8888
A white bowl with an icy disc of kiwi at Camphor.
Kiwi dessert at Camphor.
Cathy Chaplin

Also featured in:

Beignets at Joyce

Copy Link

The beignets at Joyce arrive piping hot and with plenty of powdered sugar on top, just like they do at the iconic Cafe du Monde in New Orleans. Made with a pate a choux dough, the beignets are stupendously light with a texture reminiscent of popovers. The duo of dipping sauces served alongside — bourbon vanilla dulce de leche and raspberry brown sugar preserves — takes every bite to the next level.

770 S Grand Ave A, Los Angeles, CA 90017
(213) 395-0202
(213) 395-0202
Beignets at Joyce.
Beignets at Joyce.
Ziv Sade

Also featured in:

Churros at Cha Cha Chá

Copy Link

It’s hard to think of a more LA-centric dessert than the churros at Cha Cha Chá. Dreamed up by pastry chef Ellen Ramos, the LA-shaped and sugar-coated churros are served with a trio of sauces including Thai tea, Abasolo rompope, and jamaica jam.

812 E 3rd St, Los Angeles, CA 90013

Also featured in:

Chocoflan at Sendero

Copy Link

Following a feast of crudo, empanadas, and arepas at Corteza perched on the 24th floor of the Ritz-Carlton near L.A. Live, save room for the chocoflan, where chef Francois Behuet marries the flavors and textures of Mexican chocolate sponge cake with espresso-spiked mascarpone custard.

900 W Olympic Blvd, Los Angeles, CA 90015
(213) 743-8824
(213) 743-8824
A pink bowl with chocolate flan and ornate flourishes at Sendero in Downtown.
Chocoflan at Sendero in Downtown.
Cathy Chaplin

Also featured in:

Pa oli i xocolata at Flor Y Solera

Copy Link

Considering chef Mònica Angelats’s strong pastry background, it’s no wonder the desserts at Flor Y Solera are as memorable as the savories. While it’s hard to resist the quintessential churros con chocolate, the pa oli i xocolata with olive oil ice cream, velvety chocolate cremeux, and paper-thin toasted bread is even better.

1335 E 6th St, Los Angeles, CA 90021
(213) 372-1636
(213) 372-1636
A white bowl with a thick lip filled with toasted bread rounds, olive oil ice cream and chocolate dollop at Flor Y Solera in the Arts District.
Pa oli i xocolata at Flor Y Solera in the Arts District.
Cathy Chaplin

Also featured in:

Chocolate budino tart at Bestia

Copy Link

There’s no arguing that Genevieve Gergis knows how to construct an irresistible dessert. With its Valrhona chocolate base, the chocolate budino tart balances sweet, salty, and bitter with aplomb, providing a rich finish at this always-bustling Arts District restaurant.

2121 E 7th Pl, Los Angeles, CA 90021
(213) 514-5724
(213) 514-5724
A white plate with a chocolate tart at the center and a drizzle of olive oil at Bestia.
Chocolate budino tart at Bestia.
Cathy Chaplin

Hibiscus meringue at Damian

Copy Link

This local version of chef Enrique Olvera’s cornhusk meringue dessert gives a nod to the city’s love of jamaica — the popular hibiscus drink found at Mexican restaurants and taco stands all over town. The meringue tastes properly tart while a strawberry puree provides a sweet lift.

2132 E 7th Pl, Los Angeles, CA 90021
(213) 270-0178
(213) 270-0178
A top-down image of a white plate with the hibiscus meringue from Damian.
Hibiscus meringue at Damian.
[Official Photo]

Also featured in:

Souffle au chocolate at Pasjoli

Copy Link

It doesn’t get any more classic than the souffle au chocolate at Pasjoli. Served tongue-searingly hot from the oven, the towering bitter chocolate souffle comes with vanilla ice cream and a warm chocolate sauce.

2732 Main St, Santa Monica, CA 90405
(424) 330-0020
(424) 330-0020

Also featured in:

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Soft serve ice cream at Coucou

Copy Link

For those with a soft spot for fast-food soft serve ice cream sundaes, Coucou in Venice serves a high-brow version made from Straus Family Creamery milk that’s sure to impress. Diners will get a kick out of drizzling melted chocolate that instantly turns into a hardened shell and garnishing with boozy candied cherries and crushed almonds tableside.

218 Main St, Venice, CA 90291

Also featured in:

Matcha tiramisu at Ryla

Copy Link

The matcha tiramisu at Ryla has been on the menu since day one. Served in a lacquered hinoki cypress box that’s traditionally used for drinking sake, the tiramisu includes luscious layers of matcha chiffon cake, mascarpone cream, and a fragrant dusting of matcha powder.

1220 Hermosa Ave, Hermosa Beach, CA 90254
(424) 247-9881
(424) 247-9881
A sqaure wooden box with a dusting of matcha powder at Ryla.
Matcha tiramisu at Ryla.
Wonho Frank Lee

Also featured in:

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S’mores choco taco at Agnes

40 W Green St, Pasadena, CA 91105

Head to Agnes in Pasadena for the ultimate dessert mashup — the iconic Choco Taco meets classic campfire s’mores. Imagine a sweet and crisp waffle shell filled with chocolate mousse and toasted marshmallow — all of it blowtorched to caramelized perfection.

40 W Green St, Pasadena, CA 91105
(626) 389-3839
(626) 389-3839
A decorative blue and white plate containing a S’mores Choco Taco at Agnes in Pasadena.
S’mores choco taco at Agnes in Pasadena.
Cathy Chaplin

Hakka mochi at Joy

5100 York Blvd, Los Angeles, CA 90042

With noodles, rice bowls, and thousand-layer pancakes to be had, it’s no wonder that most folks stumble out of Joy properly stuffed and likely without dessert. But hold back a little on the savories, because the hakka mochi is worth saving room for. Served alongside mugs of warm tea, the mound of mochi arrives dusted in irresistible peanut and black sesame powders.

5100 York Blvd, Los Angeles, CA 90042
(323) 999-7642
(323) 999-7642
A plastic plate with a blue trim containing a mound of mochi dusted in black sesame powder and brown peanut powder at Joy.
Hakka mochi at Joy.
Cathy Chaplin

Rice cakes at Sichuan Impression

1900 W Valley Blvd, Alhambra, CA 91803

Following a Sichuan feast of garlicky ribs and hot pot, order the fried rice cakes served in a puddle of dark palm sugar. This sweet finish has the impressive ability to calm even the most spice-ridden of bellies.

1900 W Valley Blvd, Alhambra, CA 91803
(626) 283-4622
(626) 283-4622
Rice cakes in a dark sugary syrup on a white plate.
Chewy rice cakes at Sichuan Impression.
Cathy Chaplin

Ice cream at Antico Nuovo

4653 Beverly Blvd, Los Angeles, CA 90004

With strawberry season in full swing, now is the time to reserve a table at chef Chad Colby’s Antico Nuovo. While the entire range of ice cream flavors — from honeycomb to pistachio — are terrific, it’s the seasonal strawberry that bests them all.

4653 Beverly Blvd, Los Angeles, CA 90004
(323) 510-3093
(323) 510-3093
A light pink swirled strawberry ice cream in a cup at Antico.
Ice cream at Antico Nuovo.
Wonho Frank Lee

Meringata at Funke

9388 S Santa Monica Blvd, Beverly Hills, CA 90210

With pastry whiz Shannon Swindle at the helm, every dessert on Funke’s sweets menu is a well-composed masterpiece. The stunning meringata changes with the seasons and currently features rhubarb granita, Harry’s strawberries, and verbena panna cotta.

9388 S Santa Monica Blvd, Beverly Hills, CA 90210
(424) 279-9796
(424) 279-9796
A scalloped edge white bowl with red granita, rose petals, and white meringue.
Meringata at Funke in Beverly Hills.
Cathy Chaplin

Milk and honey at Gucci Osteria da Massimo Bottura

347 N Rodeo Dr, Beverly Hills, CA 90210

The only way to get a taste of pastry chef Tamara Rigo's enchanting milk- and honey-inspired dessert is to commit to an eight-course tasting menu. The grand finale features honey sourced from the Santa Monica farmers market drizzled tableside, its sweet nectar catching every honeycombed ridge.

347 N Rodeo Dr, Beverly Hills, CA 90210
(424) 600-7490
(424) 600-7490
A white plate with fanciful red trim holding a custard base and plenty of honeycomb at Gucci Osteria da Massimo Bottura in Beverly Hills.
Milk and honey at Gucci Osteria da Massimo Bottura in Beverly Hills.
Cathy Chaplin

Halo halo at Sari Sari Store

317 S Broadway, Los Angeles, CA 90013

Everyone knows that chef Margarita Manzke has a way with sweets. At Sari Sari Store inside Grand Central Market, she serves up a refreshing halo halo made with watermelon granita, leche flan, fresh berries, coconut tapioca, and coconut ice cream. It’s hard to say which layer is most delightful — just eat them all.

317 S Broadway, Los Angeles, CA 90013
(323) 320-4020
(323) 320-4020

Kiwi dessert at Camphor

923 E 3rd St #109, Los Angeles, CA 90013

Before Max Boonthanakit teamed up with Lijo George to open Camphor, he was crafting some of LA’s most exquisite desserts at the now-closed Nightshade. Boonthanakit’s talent and finesse are apparent in the kiwi dessert, with its frozen green apple disc and cardamom syrup-poached fruit.

923 E 3rd St #109, Los Angeles, CA 90013
(213) 626-8888
(213) 626-8888
A white bowl with an icy disc of kiwi at Camphor.
Kiwi dessert at Camphor.
Cathy Chaplin

Beignets at Joyce

770 S Grand Ave A, Los Angeles, CA 90017

The beignets at Joyce arrive piping hot and with plenty of powdered sugar on top, just like they do at the iconic Cafe du Monde in New Orleans. Made with a pate a choux dough, the beignets are stupendously light with a texture reminiscent of popovers. The duo of dipping sauces served alongside — bourbon vanilla dulce de leche and raspberry brown sugar preserves — takes every bite to the next level.

770 S Grand Ave A, Los Angeles, CA 90017
(213) 395-0202
(213) 395-0202
Beignets at Joyce.
Beignets at Joyce.
Ziv Sade

Churros at Cha Cha Chá

812 E 3rd St, Los Angeles, CA 90013

It’s hard to think of a more LA-centric dessert than the churros at Cha Cha Chá. Dreamed up by pastry chef Ellen Ramos, the LA-shaped and sugar-coated churros are served with a trio of sauces including Thai tea, Abasolo rompope, and jamaica jam.

812 E 3rd St, Los Angeles, CA 90013

Chocoflan at Sendero

900 W Olympic Blvd, Los Angeles, CA 90015

Following a feast of crudo, empanadas, and arepas at Corteza perched on the 24th floor of the Ritz-Carlton near L.A. Live, save room for the chocoflan, where chef Francois Behuet marries the flavors and textures of Mexican chocolate sponge cake with espresso-spiked mascarpone custard.

900 W Olympic Blvd, Los Angeles, CA 90015
(213) 743-8824
(213) 743-8824
A pink bowl with chocolate flan and ornate flourishes at Sendero in Downtown.
Chocoflan at Sendero in Downtown.
Cathy Chaplin

Pa oli i xocolata at Flor Y Solera

1335 E 6th St, Los Angeles, CA 90021

Considering chef Mònica Angelats’s strong pastry background, it’s no wonder the desserts at Flor Y Solera are as memorable as the savories. While it’s hard to resist the quintessential churros con chocolate, the pa oli i xocolata with olive oil ice cream, velvety chocolate cremeux, and paper-thin toasted bread is even better.

1335 E 6th St, Los Angeles, CA 90021
(213) 372-1636
(213) 372-1636
A white bowl with a thick lip filled with toasted bread rounds, olive oil ice cream and chocolate dollop at Flor Y Solera in the Arts District.
Pa oli i xocolata at Flor Y Solera in the Arts District.
Cathy Chaplin

Chocolate budino tart at Bestia

2121 E 7th Pl, Los Angeles, CA 90021

There’s no arguing that Genevieve Gergis knows how to construct an irresistible dessert. With its Valrhona chocolate base, the chocolate budino tart balances sweet, salty, and bitter with aplomb, providing a rich finish at this always-bustling Arts District restaurant.

2121 E 7th Pl, Los Angeles, CA 90021
(213) 514-5724
(213) 514-5724
A white plate with a chocolate tart at the center and a drizzle of olive oil at Bestia.
Chocolate budino tart at Bestia.
Cathy Chaplin

Hibiscus meringue at Damian

2132 E 7th Pl, Los Angeles, CA 90021

This local version of chef Enrique Olvera’s cornhusk meringue dessert gives a nod to the city’s love of jamaica — the popular hibiscus drink found at Mexican restaurants and taco stands all over town. The meringue tastes properly tart while a strawberry puree provides a sweet lift.

2132 E 7th Pl, Los Angeles, CA 90021
(213) 270-0178
(213) 270-0178
A top-down image of a white plate with the hibiscus meringue from Damian.
Hibiscus meringue at Damian.
[Official Photo]

Souffle au chocolate at Pasjoli

2732 Main St, Santa Monica, CA 90405

It doesn’t get any more classic than the souffle au chocolate at Pasjoli. Served tongue-searingly hot from the oven, the towering bitter chocolate souffle comes with vanilla ice cream and a warm chocolate sauce.

2732 Main St, Santa Monica, CA 90405
(424) 330-0020
(424) 330-0020

Related Maps

Soft serve ice cream at Coucou

218 Main St, Venice, CA 90291

For those with a soft spot for fast-food soft serve ice cream sundaes, Coucou in Venice serves a high-brow version made from Straus Family Creamery milk that’s sure to impress. Diners will get a kick out of drizzling melted chocolate that instantly turns into a hardened shell and garnishing with boozy candied cherries and crushed almonds tableside.

218 Main St, Venice, CA 90291

Matcha tiramisu at Ryla

1220 Hermosa Ave, Hermosa Beach, CA 90254

The matcha tiramisu at Ryla has been on the menu since day one. Served in a lacquered hinoki cypress box that’s traditionally used for drinking sake, the tiramisu includes luscious layers of matcha chiffon cake, mascarpone cream, and a fragrant dusting of matcha powder.

1220 Hermosa Ave, Hermosa Beach, CA 90254
(424) 247-9881
(424) 247-9881
A sqaure wooden box with a dusting of matcha powder at Ryla.
Matcha tiramisu at Ryla.
Wonho Frank Lee

Related Maps