The signature sweet dishes at your favorite Nashville restaurants.
Written By: Nashville Lifestyles
Photographers: The Tennessean
Rolf and Daughters
Chocolate Tart — Locally made with Olive and Sinclair chocolate for the custard base and a variation on a sweet dough for the crust. Garnished with a salted caramel gel, maldon salt and roasted bourbon barrel aged coco nibs (also from Scott at Olive and Sinclair).
700 Taylor St
Chocolate Bourbon Caramel Mousse Torte — Hazelnut crunch, raspberry-orange coulis, cocoa nibs & orange infused dark chocolate-bourbon gelato
Tiramisu or chocolate dipped cannoli
4427 Murphy Rd
2201 Bandywood Dr
Banana Beignets — Served with hazelnut anglaise
1808 West End Ave
Flourless Chocolate Cake — Dark bittersweet chocolate, crème anglaise, fresh berries and whipped cream
140 5th Ave S.
The Catbird Seat
Vanilla cake, bourbon, pineapple, burnt oak ice cream, cherry crisp, bulleit bourbon sphere
1711 Division St
Granny smith apple donuts — Rolled in cinnamon sugar, served with a sea salt caramel gelato
97 Chapel Ave
Buttermilk Pecan Pie — A gooey delicious pecan pie topped with buttermilk ice cream
8400 Tennessee Hwy 100
Chocolate Lava Cake — Rich chocolate cake with a molten chocolate center of Belgian chocolate, served with vanilla ice cream and chopped pistachios
2525 West End Ave
Mocha Crémeux — A milk chocolate dessert made up of Noble Springs' goat's milk caramel, roasted banana sorbet, a piece of brûléed banana and a coffee crisp made from phyllo dough
303 Demonbreun St
Samoas, Oatmeal Crème Pies, and Swiss Cake Rolls — combining the most important elements of dessert: crunchy, sweet, salty
555 Marriott Dr, Suite 105
Crème Brulee — Rich custard layered between almond phyllo dough. Served with fresh strawberries
4403 Murphy Rd
The Chocolate-Pistachio Mousse Cake
made from scratch everyday
1200 Fifth Ave N.
The Listening Room Café
Chocolate Covered Apple Bacon Fritters — Granny Smith apples, Applewood bacon, cinnamon, nutmeg, buttermilk, fresh mint, with espresso-praline sauce
217 2nd Ave S.
Red Velvet Cake — Made from scratch as always from Great Aunt Ada's recipe
4410 Murphy Rd
Milk Chocolate Cremoso — Dulce de leche, unfiltered olive oil, sea salt
1103 McGavock St
Caramel Layer Cake — Pastry chef Lisa Donovan has found just the right mix: cake base, crumb structure and frosting.
37 Rutledge St
Bananas Foster — Rum-flamed bananas, brown sugar, citrus butter vanilla ice cream. Made tableside for two.
1907 West End Ave
Sweet Ricotta Donuts
Homemade jelly filling, powdered sugar, shaken at the table.
1520 Woodland St
Bananas Foster Bread Pudding — Bread pudding with caramelized bananas, topped with chocolate ganache and rum sauce
150 3rd Ave S.
Chocolate and Caramel Indulgence — Individually baked warm gooey Callebaut chocolate cake; with a milk chocolate, sea salt and caramel center. Served with vanilla bean ice cream.
3201 West End Ave
Banana Pudding Pie — Shortbread crust, roasted banana cream, vanilla wafer crumble, sliced bananas and toasted vanilla meringue.
2506 12th Ave S.