Best Dessert Service: Camaraderie
Camaraderie proves chef Shawn Gawle didn’t leave his sweet tooth at March, where he was executive pastry chef. The buzzy Heights newcomer splits its personality between a tasting-menu dining room and a laid-back lounge and patio, but both end with show-stopping, whimsical desserts that are almost too pretty to eat (we said almost). Think froyo with stone fruit, granola and olive oil, “Milk & Honey” with beeswax gelato and candied almonds, a miso-butterscotch bombe with toasted buckwheat gelato, and a peachy melba pavlova. Come for dinner, stay for dessert — or skip straight to the sweets with a fancy cocktail in hand.
This article appears in Jan 1 – Dec 31, 2025.