A slice of Deanie Hickox’s rose petal pie graces every table at Birdie G’s. The picture perfect dessert brings together a crumbly pretzel crust with the giggliest of rose-kissed fillings. Every slice is finished with candied flower petals.

Pastry chef Uyen Nguyen dreams up a unique three-layer cake every month at this Manhattan Beach steakhouse. Inspired by the seasons and her innate sense for combining flavors, the cake of the month never disappoints, whether it’s vanilla cake with caramel buttercream or lemon pudding cake with hibiscus frosting.

Angler proves that dessert does not have to be fussy to be memorable with its straightforward milk soft serve ice cream topped with smoked caramel, cacao nibs, and salt. Sometimes it’s the simplest compositions that prove to be most effective.  

Pack up the chowder or take the lobster roll to-go because the blondie sundae at Connie & Ted's is worth saving room for. A warm blondie comes topped with a scoop of vanilla ice cream and the whole shebang is doused in a fabulously gooey caramel sauce.

Made with a flaky crust and fresh apples, Jones’s apple pie arrives on a sizzling platter with buttery caramel and a mound of vanilla ice cream. This is comfort food at its finest.

From its impressively light pastry cream to its bountiful layers of puff pastry, there’s something about the napoleon at Petit Trois that transports Angelenos straight to Paris.

Pastry chef Thessa Diadem’s sweets complement chef Jonathan Whitener’s savories at Here’s Looking At You. The strawberry parfait brings together haphazard layers of all that’s good this season including strawberry sorbet, coconut foam, and tarragon ice.

The NoMad’s signature milk and honey dessert features three sweet scoops of milk ice cream drizzled with honey that hardens just so. Adding a double dose of crunch is a honey oat shortbread and a bit of brittle.

Eater Young Gun Max Boonthanakit designed some of the most exciting LA desserts at Nightshade. Take for instance this coconut mousse. Perched atop a lime-coconut granita and nata de coco (fermented coconut water jelly) lies a coconut mousse orb filled with pineapple. It’s intriguing, refreshing, and most importantly, delicious.

It’s always a good idea to dine with a large group at Bon Temps, the modern French restaurant from Lincoln Carson, especially when dessert rolls around. Every item is wonderfully crave-able, especially the St. Honoré with pecan mousseline, chantilly, and caramel, that’s intended to feed up to four.

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 still-bustling Arts District restaurant.

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 arrive dusted in peanut and black sesame powders.

Following a spicy 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.