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Guide to Readers' Top NOLA Restaurants for Dessert

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Last Friday, Eater's Open Thread asked the question: What Restaurants Make the Best Dessert in New Orleans? We asked for pastry chefs, undeniably sinful dishes, and both fine and casual dining destinations. Answer you did... with major props going to "pastry jedi" Kelly Fields of Restaurant August. Plus lots of love for Maurepas Foods, GW Fins, and Coquette.

In fact, the majority of comments were for fine dining destinations with full time pastry chefs, which is reflected in the map. Here now, Eater presents a Reader's Guide to NOLA's Best Restaurants for Dessert. Check out the full list of Eater Reader's favorite dessert destinations after the jump (and map) too.


More Eater Reader's Favorite Restaurants for Dessert:

1. Restaurant R'evolution
2. Rum House
3. Gracious Bakery & Cafe
4. La Boulangerie
5. Bacchanal
6. Apolline
7. High Hat
8. Swiss Bakery
9. 5 Fifty 5
10. Boucherie
11. La Crepe Nanou
12. Angelo Brocato's
13. Sucre
14. Cake Cafe


· All Friday Open Threads

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Note: Restaurants on this map are listed geographically.
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Restaurant August

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Eater readers agree that pastry chef Kelly Fields "needs to be recognized," not just as the "most talented pastry chef in our region" but as a "pastry jedi." Lemon souffle, banana pudding, and fried strawberry pies make August (and even Borgne) the top dessert destinations.

GW Fins

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Combine Alise Colombo's ability to create "desserts that everyone will love but that also have a different twist" with Chef Tenny Flynn's classic desserts, the "Fresh Baked Apple pie with cheese Straw Top Crust" and the "Salty Malty" ice cream pie with a pretzel crust, and GW Fins is an obvious top contender for best dessert in NOLA.

Maurepas Foods

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Jessica Stokes' desserts are "delicious and innovative," Eater readers agree: "From the S'mores in the early days to the chocolate pie now..The seasonal pot du creme was fabulous as is the current Meyer lemon pie."

Coquette

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"The Strawberries and Cream dessert is pretty amazing," and earns Coquette a top spot when it comes to desserts. Zak Miller "is by far the best sweets chef in the 504," says one devoted fan.
Slade and Allison Vines-Rushing's CBD gem has a "unique take on a root beer float" with vanilla bean Bavarois, a ginger snap tuiles, and Abita Root Beer sorbet, which is good enough for Eater readers to "second" that.

La Petite Grocery

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Pastry Chef Bronwen Wyatt's desserts are "consistently great," from her strawberry shortcake to the butterscotch pudding. In fact, "anything at La Petite Grocery is worth having" when it comes to dessert.
"I could eat minted cocoa puffs at every meal," says a fan of Phillip Lopez' conceptual dessert, The Yorkie, an homage to childhood favorites York peppermint patties and Coco Puffs. His experimental and fun takes on halcyon favorites make Root a unique dessert destination.

Rue 127 New American Bistro

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"They have deep fried cupcakes. Deep fried cupcakes!" says a fan of this Mid City dessert maven, that serves the cupcakes with a trio of sinful dipping sauces. Pastry Chef Joanna Palmer is the brains behind the sticky toffee pudding and blueberry upside down cake.

Emeril's

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Emeril's "banana cream pie" is one of the most sought after desserts in New Orleans. Some folks claim this signature dish is the best banana cream of all time, but one thing is certain, the slices are gigantic.

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Restaurant August

Eater readers agree that pastry chef Kelly Fields "needs to be recognized," not just as the "most talented pastry chef in our region" but as a "pastry jedi." Lemon souffle, banana pudding, and fried strawberry pies make August (and even Borgne) the top dessert destinations.

GW Fins

Combine Alise Colombo's ability to create "desserts that everyone will love but that also have a different twist" with Chef Tenny Flynn's classic desserts, the "Fresh Baked Apple pie with cheese Straw Top Crust" and the "Salty Malty" ice cream pie with a pretzel crust, and GW Fins is an obvious top contender for best dessert in NOLA.

Maurepas Foods

Jessica Stokes' desserts are "delicious and innovative," Eater readers agree: "From the S'mores in the early days to the chocolate pie now..The seasonal pot du creme was fabulous as is the current Meyer lemon pie."

Coquette

"The Strawberries and Cream dessert is pretty amazing," and earns Coquette a top spot when it comes to desserts. Zak Miller "is by far the best sweets chef in the 504," says one devoted fan.

MiLa

Slade and Allison Vines-Rushing's CBD gem has a "unique take on a root beer float" with vanilla bean Bavarois, a ginger snap tuiles, and Abita Root Beer sorbet, which is good enough for Eater readers to "second" that.

La Petite Grocery

Pastry Chef Bronwen Wyatt's desserts are "consistently great," from her strawberry shortcake to the butterscotch pudding. In fact, "anything at La Petite Grocery is worth having" when it comes to dessert.

Root

"I could eat minted cocoa puffs at every meal," says a fan of Phillip Lopez' conceptual dessert, The Yorkie, an homage to childhood favorites York peppermint patties and Coco Puffs. His experimental and fun takes on halcyon favorites make Root a unique dessert destination.

Rue 127 New American Bistro

"They have deep fried cupcakes. Deep fried cupcakes!" says a fan of this Mid City dessert maven, that serves the cupcakes with a trio of sinful dipping sauces. Pastry Chef Joanna Palmer is the brains behind the sticky toffee pudding and blueberry upside down cake.

Emeril's

Emeril's "banana cream pie" is one of the most sought after desserts in New Orleans. Some folks claim this signature dish is the best banana cream of all time, but one thing is certain, the slices are gigantic.

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