Just Desserts: The Sweetest New Dining Trend

Life’s short—eat dessert first. That may be a favorite saying among those with a sweet tooth, but thanks to a handful of chefs around the globe, it may also be the latest culinary trend.

“Dessert has always played a pivotal role in dining, but the idea of a dedicated dessert experience has gained momentum over the last few years,” says Juan Contreras, executive pastry chef and co-owner of the three Michelin-starred Atelier Crenn in San Francisco. 

Contreras first introduced a dessert-only tasting menu at Atelier Crenn in 2017 after witnessing his peers like René Frank at Coda Berlin, and Will Goldfarb at Room 4 Dessert experimenting with the sweet course in new ways. "The response from our guests was extraordinary, confirming the idea that desserts can be just as immersive and thought-provoking as any savory course," says Chef Dominique Crenn. She adds that in the two decades she has worked with Contreras, she has admired his "skill and creativity to create desserts that are both evocative and deeply personal."

Since Contreras’s initial menu, various cities across the U.S. have welcomed dedicated dessert experiences. In 2023, Ballaria Dessert Studio debuted a three-course dessert tasting menu in San Francisco; in 2024, Nicosi opened in San Antonio with eight courses of sweet treats; and forthcoming in 2025, Haven by Tatum Lyneá Sinclair will be a first of its kind dual dessert concept for Chicago, serving curated pastries in the morning and a chefs’ corner dessert tasting menu come evening. 

Contreras recently revived the dessert-only reservation as he noticed growing demand from diners for unique and immersive culinary experiences that break from the traditional format. The goal is to give guests “the opportunity to engage deeply with pastry as an art form—one that involves textures, aromas, and emotions, just like a multi-course savory tasting menu,” he explains.

The nine-course dessert tasting at Le Comptoir at Bar Crenn is a fully immersive experience, served live at the counter by the chef team at 7:30 p.m. There is a single seating of 10 guests each night that begins with three savory bites to whet the palate. Similar to the restaurant’s main menu, these cocktail bites are always inspired by the day’s best produce, which could include puffed pita with Dungeness crab and caviar or scallop with hazelnuts and mushroom. “It's designed to feel balanced rather than overwhelmingly sweet,” says Contreras. 

Once the sweet courses start, Contreras begins an evolution of light, fruit-forward desserts that gradually shift toward more substantial offerings like gluten or corn-based offerings. “All of the dishes are one to three bites, which allows guests to experience a lot of different flavors, textures and ideas,” he shares, noting past dishes like pavlova with raspberry and geranium, tostada with green strawberry and corn, Thai salad with mango and mint, and Stroopwafel with passionfruit and caramel.

Yet, the dish that best embodies Contreras’s goal of breaking away from traditional pastry expectations—revealing a lighter, minimally sweet approach—is his lemon confit. “It celebrates lemon season in a natural and sustainable way,” he says, describing the lemon verbena ice cream, sweetened with honey, that fills the inside of a confit lemon peel, and adding, “it is completely edible and topped with preserved lemon zest and lemon verbena oil.”

Similar to a more traditional tasting menu, the sommelier team works with Contreras to curate a complementary wine and cocktail list throughout the meal. “Depending on the desserts and flavors, this selection will change and allow for a unique beverage experience every time,” he ensures.

Finally, some purists may be wondering about the logistics of it all—should you plan an evening around a dessert-only reservation by having a light savory bite prior to settling in for the confections? Contreras says it depends on the guest. “Some people enjoy having something light and savory before indulging in desserts. Others plan an evening where dessert is the star, making it the highlight of the night.” 

His advice, though: make it the main event, arrive with an open palate and curiosity to engage with the flavors and textures in a new way.