: French-trained pastry chef Karen Krasne turns out sophisticated desserts such as the toasted macadamia-caramel cheesecake and "The Moroccan" (chocolate mousse, honey-pistachio-almond nougat covered in dark chocolate and crushed pistachios). We like the giant swirls of caramelized meringue in the lemon meringue pie. At Extraordinary Desserts, the fancier the better; comfort foods like cookies, scones and crumbles tend to be dry. Die-hard chocolate fans will go for the "Gianduia" (bittersweet chocolate cake, Myers's rum, hazelnut buttercream, chocolate mousse and boysenberry preserves) and the "Viking" (layers of chocolate crème brûlée and cake, caramel, milk chocolate whipped cream and pralines). Strong Hawaiian coffees and fine French teas round out the menu. The sister location in Little Italy also serves savory fare.

Extraordinary Desserts

Extraordinary Desserts Restaurant Review

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