Treat Yourself! Where To Satisfy Your Sweet Tooth in New Orleans

Treat Yourself! Where To Satisfy Your Sweet Tooth in New Orleans

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A Food & Drink map by

New Orleanians have had a sweet tooth for more than 200 years. If you want to eat dessert first, or for breakfast, nobody raises an eyebrow.

9 Places
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    Chef Emeril Lagasse is personally supporting banana growers all over the world. With eight to nine bananas to a pie, and as many as 30 pies sold on a busy day, the demand for the tropical fruit is never ending. Made with heavy cream, eggs, vanilla bean, the custard is beyond decadent. Add caramel sauce, shaved chocolate and sprigs of mint, and this is BAM dessert is in the New Orleans hall of fame.
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    Chef Wyatt's desserts are informed by her Southern heritage and her adoration of all things seasonal. The seamless balance of sweet and savory can be found in her grilled vanilla bean panna cotta with satsuma sorbet and pistachio brittle and her grilled Alabama peach with mayhaw sauce harnesses the tart, fruity flavor of the berries that grow wild in the Louisiana swamps.
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    An emphasis on unexpected twists that elevate dessert into something ethereal, using seasonal fruit, fresh herbs and surprising flavors like smoke and heat to bring something special to the table. Whether it's a satsuma creamsicle float or a chocolate cremeaux spiked with salted caramel and the tang of beer, guaranteed you won't skip dessert.
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    Executive pastry chef Carrie Laird consistently creates desserts that serve as an inspired exclamation point on the end of your meal. Skilled at spotlighting simple, seasonal flavors, Laird's vanilla panna cotta is a thing of real beauty.
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    Pastry chef Lisa White, a CIA grad, gives Italian desserts a New Orleans sensibility - as in her zuppa inglese made with rum-soaked banana cake, fresh bananas butterscotch mousse and peanut brittle and a light and slightly fizzy Zabaione made with Lambrusco (instead of traditional Marsala) and fresh Louisiana strawberries.
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    A family business that has dished silky gelato and traditional Italian sweets since the turn of last century, Brocato's is the place for piped-to-order cannolis, espresso-laced tiramisu or a slice of house made cassata cake. Authentic, Sicilian-inspired treats include one-of-a-kind gelato flavors like amaretto pistaccio.
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    Tariq Hanna's sweet retreat filled with gossamer macarons, Italian gelatos and chocolates that stand up to the best in Belgium. The Dark Chocolate Bark -- sheets of chocolate shot through with assorted nuts and dried fruits -- is a must-taste, as is the Drinking Chocolate, which is served with handmade marshmallows and caramel cookies for dipping. 
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     The snoballs at Hansen's Sno-Bliz are a local legend, dripping with handmade syrups in flavors like ginger and cardamom. It was Ernest and Mary Hansen who pioneered the treat with Ernest's patented Sno-Bliz machine back in 1939, giving the shaved ice a powdery, fluffy texture nothing like the granular uber-sweet sno-cones sold in some locales. 
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    Old school specialties done right - try the wedge of German chocolate cake, a wonder of fresh coconut and chocolatey goodness or the bracing tartness of lemon meringue pie the way it's supposed to be.
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