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13 of San Diego's Signature Restaurant Desserts

The best part of any meal

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We close out Sweets Week with a look at a tasty bundle of restaurant desserts to try right now, ranging from old-school favorites like soufflé and bread pudding to more modernist and progressive creations. Indulge your sweet cravings with thirteen of these first-class treats and heavenly meal finishers from around San Diego.

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Juniper & Ivy

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When dining at Richard Blais’ showcase on Kettner, be sure to round out your meal with the Yodel Devil’s Cake. Made with white chocolate and hazelnut brittle, it’s dusted with cacao, topped with chocolate cookie crumbs, fresh cut strawberries, and lots of thick hot chocolate.

Herb & Wood

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Executive pastry chef Adrian Mendoza makes plenty of magical, mind-blowing desserts at Herb & wood but his 10-minute soufflé (when they opened it was blueberry, now it’s pear) has been a consistent crowd pleaser.

Romesco

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Romesco’s dessert standout has to be "My Grandmother’s Mexican Flan". Topped with whipped cream, peach and a crystalized orange slice, its cinnamon bunuelos crust makes the perfect crunchy contrast to the velvety crème caramel.

Wa Dining OKAN

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While this traditional style Japanese eatery in Kearny Mesa serves up enduring favorites like green tea ice cream and mochi, the black sesame pudding is the real star of its dessert menu.

Addison

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Variations of the Mille Feuille have appeared on Addison’s menu since the restaurant opened — it’s evolved over the year, each new iteration plays with different elements while emphasizing the name, which translates to “thousand leaves”. Consisting of a layer of rich chocolate cake, two layers of chocolate phyllo dough, espresso ganache, a graham cracker tuile and espresso mousse, the confection is finished with piped “kisses" of praline buttercream and dried Swiss meringue on top.

Bottega Americano

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Part modern art - part confection, pastry chef Jessica Manazivadeh’s Black Magic is the dessert du jour at Giuseppe Ciuffa‘s rustic-chic East Village Italian eatery. A perfectly formed chocolate sphere filled with budino (which means pudding in Italian), black magic cake, milk crumb, amoretti, and cinnamon mascarpone, it can only be described as supremely delizioso!

Cafe Gratitude

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Sin with a clear conscious at chic plant based eatery Café Gratitude, which has an abundance of delicious signature desserts. The Standout: AWAKENING key lime pie ($10) creamy avocado and lime custard topped with coconut meringue and pecan lucuma encased in a yummy date crust.

The Smoking Goat

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Made with brandied cherries and generously topped with Kirsch Chantilly cream, the Black Forest chocolate cake is a must-try at North Park’s modern French-American bistro. Some might say this classic German dessert is a cherry brandy-soaked cake masterpiece.

Bellamy's Restaurant

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Bellamy’s Chocolate Bisou is undoubtedly one of San Diego’s most decadent desserts. Complete with a hazelnut praline and chocolate mousse, it definitely tops the list of local favorites.

Mister A's

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While iconic Bankers Hill penthouse Mister A’s has a wealth of seasonal treats on the menu, a current standout has to be its Trio of Seasonal Desserts. Comprising a pumpkin cheesecake, apple & almond tarte and butterscotch budino, why settle for one when you can have three?

Stake Chophouse & Bar

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Sophisticated steaks demand a grand finale, and the talented pastry chefs at Stake spare no expense in dolling out some serious sugar. The Standout: blueberry muffin bread pudding with white chocolate sauce and vanilla bean ice cream

Campfire

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Executive chef Andrew Bachelier also put his stamp on the dessert menu at newly opened Campfire. In keeping with the live-fire cooking concept his smoked avocado leaf panna cotta comes topped with walnut granola and berries.

CUCINA sorella

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The newest addition to Tracy Borkum’s wildly popular Urban Kitchen Group of restaurants, Sorella’s standout dessert has to be its Nutella ricotta zeppole with blood orange sciroppo.

Juniper & Ivy

When dining at Richard Blais’ showcase on Kettner, be sure to round out your meal with the Yodel Devil’s Cake. Made with white chocolate and hazelnut brittle, it’s dusted with cacao, topped with chocolate cookie crumbs, fresh cut strawberries, and lots of thick hot chocolate.

Herb & Wood

Executive pastry chef Adrian Mendoza makes plenty of magical, mind-blowing desserts at Herb & wood but his 10-minute soufflé (when they opened it was blueberry, now it’s pear) has been a consistent crowd pleaser.

Romesco

Romesco’s dessert standout has to be "My Grandmother’s Mexican Flan". Topped with whipped cream, peach and a crystalized orange slice, its cinnamon bunuelos crust makes the perfect crunchy contrast to the velvety crème caramel.

Wa Dining OKAN

While this traditional style Japanese eatery in Kearny Mesa serves up enduring favorites like green tea ice cream and mochi, the black sesame pudding is the real star of its dessert menu.

Addison

Variations of the Mille Feuille have appeared on Addison’s menu since the restaurant opened — it’s evolved over the year, each new iteration plays with different elements while emphasizing the name, which translates to “thousand leaves”. Consisting of a layer of rich chocolate cake, two layers of chocolate phyllo dough, espresso ganache, a graham cracker tuile and espresso mousse, the confection is finished with piped “kisses" of praline buttercream and dried Swiss meringue on top.

Bottega Americano

Part modern art - part confection, pastry chef Jessica Manazivadeh’s Black Magic is the dessert du jour at Giuseppe Ciuffa‘s rustic-chic East Village Italian eatery. A perfectly formed chocolate sphere filled with budino (which means pudding in Italian), black magic cake, milk crumb, amoretti, and cinnamon mascarpone, it can only be described as supremely delizioso!

Cafe Gratitude

Sin with a clear conscious at chic plant based eatery Café Gratitude, which has an abundance of delicious signature desserts. The Standout: AWAKENING key lime pie ($10) creamy avocado and lime custard topped with coconut meringue and pecan lucuma encased in a yummy date crust.

The Smoking Goat

Made with brandied cherries and generously topped with Kirsch Chantilly cream, the Black Forest chocolate cake is a must-try at North Park’s modern French-American bistro. Some might say this classic German dessert is a cherry brandy-soaked cake masterpiece.

Bellamy's Restaurant

Bellamy’s Chocolate Bisou is undoubtedly one of San Diego’s most decadent desserts. Complete with a hazelnut praline and chocolate mousse, it definitely tops the list of local favorites.

Mister A's

While iconic Bankers Hill penthouse Mister A’s has a wealth of seasonal treats on the menu, a current standout has to be its Trio of Seasonal Desserts. Comprising a pumpkin cheesecake, apple & almond tarte and butterscotch budino, why settle for one when you can have three?

Stake Chophouse & Bar

Sophisticated steaks demand a grand finale, and the talented pastry chefs at Stake spare no expense in dolling out some serious sugar. The Standout: blueberry muffin bread pudding with white chocolate sauce and vanilla bean ice cream

Campfire

Executive chef Andrew Bachelier also put his stamp on the dessert menu at newly opened Campfire. In keeping with the live-fire cooking concept his smoked avocado leaf panna cotta comes topped with walnut granola and berries.

CUCINA sorella

The newest addition to Tracy Borkum’s wildly popular Urban Kitchen Group of restaurants, Sorella’s standout dessert has to be its Nutella ricotta zeppole with blood orange sciroppo.

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