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Desserts from Mister Mao in 2021.

15 New Orleans Restaurants Where Dessert Steals the Show

With promises of Mile High cake, bananas Foster, and passionfruit semifreddo, be sure to save room for dessert

by Beth D'Addono and Clair Lorell Updated Sep 15, 2023, 4:00pm CDT

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Desserts from Mister Mao in 2021.

| Katherine Kimball/Eater NOLA

by Beth D'Addono and Clair Lorell Updated Sep 15, 2023, 4:00pm CDT

Pastry chefs are sometimes the unsung heroes of the restaurant world. In New Orleans, there’s no shortage of amazing pastry chefs who deserve top billing at their restaurants, turning out everything from humble hand pies to baked Alaska and bananas Foster.

At each restaurant listed here, diners are guaranteed to have a stellar sweet or fabulous dessert menu greeting them. From cakes to pavlova and loads of pies, tarts, and brûlées, this list of new and classic restaurants is sure to please every sweet tooth in town.

Please note: These are the best desserts found at restaurants, not bakeries or sweet shops — that guide is here. Have another favorite destination for dessert? Share in the comments or send a tip.

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Brigtsen's Restaurant

Dessert soars at Brigsten’s in Riverbend, where chef Frank Brigtsen excels at elevating comforting home classics, like pecan pie, white chocolate bread pudding, and lemon ice box creme brulee. Many folks consider this the best pecan pie in town, a caramel-sauced wedge topped with freshly whipped cream.

Open in Google Maps

723 Dante St, New Orleans, LA 70118

Visit Website

Saba

Thanks to Saba sous chef Blair Tiller’s passion for pastry, desserts here surprise at every turn. She incorporates the likes of tahini, pistachio, and seasonal fruits into a rotating menu of treats, like the pistachio baklava, which takes an interesting turn with the addition of citrus and white chocolate. Creamy malabi, a not-too-sweet milk custard, is enhanced with orchid root, rose, and muscadine. Now that’s outside the box.

5757 Magazine St, New Orleans, LA 70115

Visit Website

Also featured in:

Mister Mao

Mister Mao came onto the scene in 2021 with one of the most exciting dessert programs in the city. While the menu is constantly changing at this eclectic, ever-evolving tropical roadhouse, desserts remain a show-stealer, whether chef Sophina Uong is featuring a local maker like Windowsill Pies or Only Flans or an in-house creation like coconut shag cake topped with a dreamy peach sauce.

4501 Tchoupitoulas St, New Orleans, LA 70115

Visit Website

Also featured in:

Zasu

James Beard award winner Sue Zemanick delights with every dish on her debut restaurant’s compact menu, and dessert is no different. There are almost always changing, from a chocolate cremeaux with port poached pears and chocolate cookie crumble; to a brown sugar tart with satsuma marmalade and whipped cream; to a passionfruit semifreddo with shortbread crumble and blueberry compote.

127 N Carrollton Ave, New Orleans, LA 70119

Visit Website

View this post on Instagram

A post shared by Chef Sue Zemanick (@zasunola)

Also featured in:

Dakar NOLA

Chef Serigne Mbaye has long seen a confluence between his Senegalese roots and his chosen home New Orleans. At his newly opened Uptown chef’s tasting restaurant Dakar Nola, dessert might be a tribute paid to the Louisiana pecan with the addition of sweetened millet couscous for a Thiakry pie, becoming even more delicious with ataya (Senegalese tea) flavored ice cream and mint.

3814 Magazine St, New Orleans, LA 70115

Visit Website

Also featured in:

Commander's Palace

The bread pudding souffle at Commander's Palace takes an iconic New Orleans dessert to the next, creamy level. Finished tableside with warm whiskey cream, the dessert needs to be preordered, so don’t forget. Of course, there’s always a praline parfait or creme brûlée to sweeten the meal.

Open in Google Maps

1403 Washington Ave, New Orleans, LA 70130

Visit Website

Bread pudding soufflé at Commander’s

Coquette

The desserts are beautifully plated and oh-so-tasty at this Garden District stunner, like a fruit-filled pillow of meringue on a custard-like sauce scattered with sugared flower petals, purple sweet potato and buttermilk chocolate cake; a simple but perfect chocolate tart; and more ever-changing wonders that compliment chef Mike Stoltzfus’ intriguing Southern menu. Lucy Boone Ice Cream also makes an appearance on the menu.

2800 Magazine St, New Orleans, LA 70115

Visit Website

View this post on Instagram

A post shared by Coquette (@coquette_nola)

Also featured in:

Jack Rose

Mile high pie has been synonymous with The Pontchartrain Hotel’s Caribbean Room restaurant for generations. When Jack Rose restaurant took over that space, there was never a nano-second that the famed treat was going away. Smart move — the elaborate three-tiered pie layered with chocolate, vanilla, and peppermint ice cream, topped with meringue, and finished with a chocolate drizzle is as much a part of the local landscape as the streetcar that rumbles up St. Charles Avenue in front of the hotel.

2031 St Charles Ave FL 1, New Orleans, LA 70130

Visit Website

Also featured in:

Herbsaint

Brown butter is, well, better than plain, bringing a nutty, depth of flavor to anything it joins. Which is why the banana brown butter tart at Herbsaint is so revelatory. In step with the restaurant’s contemporary French Southern vibe, executive pastry chef Maggie Scales creates this satisfying treat and other wonders at this flagship for the Link Restaurant Group — visit La Boulangerie, which she co-owns, to channel more goodness.

701 St Charles Ave, New Orleans, LA 70130

Visit Website

Also featured in:

Palm&Pine

Palm&Pine offers a meal of twists and turns through the American South, the Caribbean, and Central America, always punctuated by brightness, spice, and savory goodness. When it comes to dessert, the offerings are just as zesty and fresh, often incorporating tropical fruit, nuts, or herbs. There might be a guava chocolate chess pie, for instance, served with whipped cream cheese, candied cashews, and cacoa nibs, or a chamomile corn cake. Just don’t miss whatever ice cream flavors are on offer, as they’re sure to introduce something new, maybe curry banana, blueberry sorghum, or huitlacoche and Mexican vanilla bean.

308 N Rampart St, New Orleans, LA 70112

Visit Website

View this post on Instagram

A post shared by Palm&Pine (@palmandpinenola)

Also featured in:

GW Fins

GW Fins is umami central, and not just for chef Michael Nelson’s pristine seafood. The salty malty dessert is a winner, an ice cream pie made with a pretzel crust, malt ice cream, and caramel whipped cream. Every bite is a symphony of sweet, salty, and savory deliciousness.

808 Bienville St, New Orleans, LA 70112

Visit Website

GW Fin’s famous salty malty ice cream pie.

Also featured in:

Compère Lapin

Compere Lapin, Nina Compton’s first restaurant, will always be a local favorite, with its sun-kissed menu of soulful Caribbean-inspired dishes and ever-changing array of desserts. Options might include a peach panna cotta, mango creme brulee, or a Bolivian chocolate cake served with passion curd. In the land of bread pudding, these sunny flavors are most welcome.

535 Tchoupitoulas St, New Orleans, LA 70130

Visit Website

Bolivian Chocolate Cake at Compere Lapin — Bolivian Chocolate Cake at Compere Lapin.

Also featured in:

Brennan's

Brennan’s is the birthplace of Bananas Foster, the ever-popular flaming tableside dessert of bananas, rum, and brown sugar served over vanilla ice cream, a dessert that also comes with a show. Yes, it’s available for breakfast too.

Open in Google Maps

417 Royal St, New Orleans, LA 70130

Visit Website

A bowl of bananas sliced lengthwise and flambéed in dark rum, banana liqueur, sugar, and cinnamon, served hot over vanilla ice cream — Bananas Foster at Brennan’s.

Antoine's Restaurant

Pecan bread pudding, flaming cafe brulot, baked Alaska. This grand dame, New Orleans’s oldest operating family-run restaurant, turns out an array of desserts pleasing customers since 1840. Order the baked Alaska first — this cake and ice cream wowzer takes its time to perfection.

713 Saint Louis St, New Orleans, LA 70130

Visit Website

Also featured in:

The Country Club

The Country Club dishes a range of experiences, from wild drag brunches to poolside parties. Chef Chris Barbato keeps the focus on modern Southern cuisine, with global influences. Hence, his Basque-style cheesecake, which swaps New York style for this caramelized version, baked at high temp to dish a smooth custard interior, dressed with fresh berries and pine nuts.

Open in Google Maps

634 Louisa St, New Orleans, LA 70117

Visit Website

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Brigtsen's Restaurant

723 Dante St, New Orleans, LA 70118

Dessert soars at Brigsten’s in Riverbend, where chef Frank Brigtsen excels at elevating comforting home classics, like pecan pie, white chocolate bread pudding, and lemon ice box creme brulee. Many folks consider this the best pecan pie in town, a caramel-sauced wedge topped with freshly whipped cream.

Open in Google Maps

723 Dante St, New Orleans, LA 70118

Visit Website

Saba

5757 Magazine St, New Orleans, LA 70115

Thanks to Saba sous chef Blair Tiller’s passion for pastry, desserts here surprise at every turn. She incorporates the likes of tahini, pistachio, and seasonal fruits into a rotating menu of treats, like the pistachio baklava, which takes an interesting turn with the addition of citrus and white chocolate. Creamy malabi, a not-too-sweet milk custard, is enhanced with orchid root, rose, and muscadine. Now that’s outside the box.

5757 Magazine St, New Orleans, LA 70115

Visit Website

Mister Mao

4501 Tchoupitoulas St, New Orleans, LA 70115

Mister Mao came onto the scene in 2021 with one of the most exciting dessert programs in the city. While the menu is constantly changing at this eclectic, ever-evolving tropical roadhouse, desserts remain a show-stealer, whether chef Sophina Uong is featuring a local maker like Windowsill Pies or Only Flans or an in-house creation like coconut shag cake topped with a dreamy peach sauce.

4501 Tchoupitoulas St, New Orleans, LA 70115

Visit Website

Zasu

127 N Carrollton Ave, New Orleans, LA 70119

James Beard award winner Sue Zemanick delights with every dish on her debut restaurant’s compact menu, and dessert is no different. There are almost always changing, from a chocolate cremeaux with port poached pears and chocolate cookie crumble; to a brown sugar tart with satsuma marmalade and whipped cream; to a passionfruit semifreddo with shortbread crumble and blueberry compote.

127 N Carrollton Ave, New Orleans, LA 70119

Visit Website

View this post on Instagram

A post shared by Chef Sue Zemanick (@zasunola)

Dakar NOLA

3814 Magazine St, New Orleans, LA 70115

Chef Serigne Mbaye has long seen a confluence between his Senegalese roots and his chosen home New Orleans. At his newly opened Uptown chef’s tasting restaurant Dakar Nola, dessert might be a tribute paid to the Louisiana pecan with the addition of sweetened millet couscous for a Thiakry pie, becoming even more delicious with ataya (Senegalese tea) flavored ice cream and mint.

3814 Magazine St, New Orleans, LA 70115

Visit Website

Commander's Palace

1403 Washington Ave, New Orleans, LA 70130

The bread pudding souffle at Commander's Palace takes an iconic New Orleans dessert to the next, creamy level. Finished tableside with warm whiskey cream, the dessert needs to be preordered, so don’t forget. Of course, there’s always a praline parfait or creme brûlée to sweeten the meal.

Open in Google Maps

1403 Washington Ave, New Orleans, LA 70130

Visit Website

Bread pudding soufflé at Commander’s

Coquette

2800 Magazine St, New Orleans, LA 70115

The desserts are beautifully plated and oh-so-tasty at this Garden District stunner, like a fruit-filled pillow of meringue on a custard-like sauce scattered with sugared flower petals, purple sweet potato and buttermilk chocolate cake; a simple but perfect chocolate tart; and more ever-changing wonders that compliment chef Mike Stoltzfus’ intriguing Southern menu. Lucy Boone Ice Cream also makes an appearance on the menu.

2800 Magazine St, New Orleans, LA 70115

Visit Website

View this post on Instagram

A post shared by Coquette (@coquette_nola)

Jack Rose

2031 St Charles Ave FL 1, New Orleans, LA 70130

Mile high pie has been synonymous with The Pontchartrain Hotel’s Caribbean Room restaurant for generations. When Jack Rose restaurant took over that space, there was never a nano-second that the famed treat was going away. Smart move — the elaborate three-tiered pie layered with chocolate, vanilla, and peppermint ice cream, topped with meringue, and finished with a chocolate drizzle is as much a part of the local landscape as the streetcar that rumbles up St. Charles Avenue in front of the hotel.

2031 St Charles Ave FL 1, New Orleans, LA 70130

Visit Website

Herbsaint

701 St Charles Ave, New Orleans, LA 70130

Brown butter is, well, better than plain, bringing a nutty, depth of flavor to anything it joins. Which is why the banana brown butter tart at Herbsaint is so revelatory. In step with the restaurant’s contemporary French Southern vibe, executive pastry chef Maggie Scales creates this satisfying treat and other wonders at this flagship for the Link Restaurant Group — visit La Boulangerie, which she co-owns, to channel more goodness.

701 St Charles Ave, New Orleans, LA 70130

Visit Website

Palm&Pine

308 N Rampart St, New Orleans, LA 70112

Palm&Pine offers a meal of twists and turns through the American South, the Caribbean, and Central America, always punctuated by brightness, spice, and savory goodness. When it comes to dessert, the offerings are just as zesty and fresh, often incorporating tropical fruit, nuts, or herbs. There might be a guava chocolate chess pie, for instance, served with whipped cream cheese, candied cashews, and cacoa nibs, or a chamomile corn cake. Just don’t miss whatever ice cream flavors are on offer, as they’re sure to introduce something new, maybe curry banana, blueberry sorghum, or huitlacoche and Mexican vanilla bean.

308 N Rampart St, New Orleans, LA 70112

Visit Website

View this post on Instagram

A post shared by Palm&Pine (@palmandpinenola)

GW Fins

808 Bienville St, New Orleans, LA 70112

GW Fins is umami central, and not just for chef Michael Nelson’s pristine seafood. The salty malty dessert is a winner, an ice cream pie made with a pretzel crust, malt ice cream, and caramel whipped cream. Every bite is a symphony of sweet, salty, and savory deliciousness.

808 Bienville St, New Orleans, LA 70112

Visit Website

GW Fin’s famous salty malty ice cream pie.

Compère Lapin

535 Tchoupitoulas St, New Orleans, LA 70130

Compere Lapin, Nina Compton’s first restaurant, will always be a local favorite, with its sun-kissed menu of soulful Caribbean-inspired dishes and ever-changing array of desserts. Options might include a peach panna cotta, mango creme brulee, or a Bolivian chocolate cake served with passion curd. In the land of bread pudding, these sunny flavors are most welcome.

535 Tchoupitoulas St, New Orleans, LA 70130

Visit Website

Bolivian Chocolate Cake at Compere Lapin — Bolivian Chocolate Cake at Compere Lapin.

Brennan's

417 Royal St, New Orleans, LA 70130

Brennan’s is the birthplace of Bananas Foster, the ever-popular flaming tableside dessert of bananas, rum, and brown sugar served over vanilla ice cream, a dessert that also comes with a show. Yes, it’s available for breakfast too.

Open in Google Maps

417 Royal St, New Orleans, LA 70130

Visit Website

A bowl of bananas sliced lengthwise and flambéed in dark rum, banana liqueur, sugar, and cinnamon, served hot over vanilla ice cream — Bananas Foster at Brennan’s.

Antoine's Restaurant

713 Saint Louis St, New Orleans, LA 70130

Pecan bread pudding, flaming cafe brulot, baked Alaska. This grand dame, New Orleans’s oldest operating family-run restaurant, turns out an array of desserts pleasing customers since 1840. Order the baked Alaska first — this cake and ice cream wowzer takes its time to perfection.

713 Saint Louis St, New Orleans, LA 70130

Visit Website

The Country Club

634 Louisa St, New Orleans, LA 70117

The Country Club dishes a range of experiences, from wild drag brunches to poolside parties. Chef Chris Barbato keeps the focus on modern Southern cuisine, with global influences. Hence, his Basque-style cheesecake, which swaps New York style for this caramelized version, baked at high temp to dish a smooth custard interior, dressed with fresh berries and pine nuts.

Open in Google Maps

634 Louisa St, New Orleans, LA 70117

Visit Website

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