In honor of National Dessert Month coming up in October, we rounded up six decadent hotel restaurant desserts for you to salivate over.
So work up an appetite, alert your sweet tooth, and grab a fork.
Let the hotel dessert games begin!
The Ritz-Carlton, Lake Tahoe (Truckee, CA)
S’more Experience: Chocolate cracker, hazelnut ganache, deep in Valrhona chocolate and Burnt Marshmallow Ice Cream
- Based in the Tahoe mountains, The Ritz-Carlton, Lake Tahoe’s Pastry Chef, Ulises Rodriguez, is always looking to tie in the property’s pristine setting into the menu at Manzanita. For this elegant dessert, he took the s’more, one of the famous American desserts, to the next level. S’ mores are the perfect dessert to enjoy when creating incredible memories with family and friends around the fire pit, and Chef Rodriquez strives to bring the same mystique to the table at manzanita, hence the dessert’s name: “S’more Experience.”
The Ritz-Carlton, Sarasota (Sarasota, FL)
Coconut Rum Cake: Fresh coconut, oven roasted mango, crushed pineapples and Pusser’s British Rum
- The Coconut Rum Cake is a fan favorite at The Ritz-Carlton, Sarasota’s signature restaurant, Jack Dusty, where Pastry Chef Chris Vitanza delights his visitors with this flavorful, moist cake. Concocted with fresh coconut, oven roasted mango, crushed pineapples, and the warm, rich notes of Pusser’s British Rum, this naturally sweet dessert transports guests to a tropical paradise of flavors – in true Sarasota fashion.
Park Hyatt Beaver Creek (Beaver Creek, CO)
Piña Colorado: Stewed pineapple mint, gluten-free coconut cake, coconut rum foam, maraschino cherry caviar
- Creating a twist on the popular beverage, Park Hyatt Beaver Creek’s Pastry Chef Bayu enjoys playing on familiar flavors to create something new and exciting. Tying in the property’s location in the Colorado Rocky Mountains, the Piña Colorado offers an array of different textures and fresh ingredients – bringing the good beachy vibes all the way to the Rockies for the best après experience at 8100 Mountainside Bar and Grill.
The Clancy (San Francisco, CA)
Dulce De Leche: Served with pomegranate coconut caramel sauce, crushed walnut
- Inspired by the rich flavors of fall, this dessert is just an example of how The Clancy’s Executive Chef Nelson Ramirez and his team are adding an elevated twist to well-known dishes at The Clancy’s Seven Square Taproom.
Kimpton Surfcomber Hotel (Miami, Florida)
Ricotta Doughnuts: House-made ricotta doughnuts served with espresso hazelnut and dulce de leche dipping sauces.
- These uniquely delicious doughnuts were created by Executive Chef Javier Carballo and are offered at The Social Club. A native of Uruguay, Chef Javier pulls inspiration from the cultural influences of his background, including his Spanish and Italian heritage.
Kimpton Seafire Resort + Spa (Grand Cayman, Cayman Islands)
Baked Alaska: Chocolate mud cake, salted caramel, mandarin sorbet, rum. This delicious and entertaining flaming dessert is inspired by one of Pastry Chef Thomas Zimmermann’s childhood favorite desserts currently offered at AVE restaurant.
- Chef Thomas Zimmermann wanted to recreate a contemporary version of the classic Baked Alaska dessert. His favorite flavors have changed a bit over the years, so he included mandarin orange sorbet, chocolate semifreddo and a rich and fudgy chocolate mud cake, flambéed with one of his favorite drinks, dark Cayman rum, that compliments the flavors perfectly and caries the flames to torch the soft meringue. His inspiration stemmed from his childhood memories as he says “The first time I saw and tried a baked Alaska (or bomb Alaska) I was mesmerized by the fire spitting sparklers that stuck out of the dessert, the sheer size of it that was served for the whole party and the fact that it contained my 3 favorite ice cream flavors, a layer of cake and meringue, all combined into one delicious dessert.” – Kimpton Seafire Resort + Spa Pastry Chef, Thomas Zimmermann
