Whoever coined the phrase “save room for dessert” surely knew that sometimes, the best is saved for last. And with all the amazing culinary talent in Westchester and Rockland, that means lots of options for buttery, gooey pies, cakes layered with frosting, boozy milkshakes and stuffed-with-goodness doughnuts.
Whether you’re a “chocolate person,” ice cream afficionado or cake connoisseur, the following restaurants take satisfying your sweet tooth to another level. Just don’t blame me if you find it’s hard to pick just one.
Westchester’s can’t-miss desserts
TRUCK, Bedford
The fluffy, feathery “Snowball” coconut cake is one reason you need to put TRUCK on your radar. The carrot cake twinkies, gluten-free margarita pie (a twist on key lime), blueberry compote (offered seasonally) and miniature soft serve ice cream are another. The fact that each dessert (minus the ice cream) is situated front and center on a table as you check in is enough to have you salivating before you ever sit down.
They’re all equally good — you can taste the freshness — but it’s the cloud-like domed “Snowball,” covered in coconut and layered with vanilla cake and silky cream cheese icing, that exceeds expectations. It’s absolute perfection, thanks to a delightful natural sweetness and a refreshing lightness that makes it a centerpiece stand-out on the menu.
You can also taste the love as Chef/Owner Nancy Allen Roper puts her heart and soul into everything she does, sourcing her eggs and flour locally and offering a Southwestern menu full of tacos, enchiladas and signature salads made with grass-fed beef, sustainably raised pork and vegetables straight from (whenever possible) area farms. That includes TRUCK’s signature margaritas made with top quality, 100% agave tequila, fresh-squeezed lime and all-natural triple sec. 391 Old Post Road, 914-234-8900, truckrestaurant.com.
Chocolate Mousse, Bistro de Ville, Scarsdale
For Francophiles who love lingering in cozy banquettes with a coupe of champagne, Bistro de Ville is the neighborhood bistro you wish lived around the corner. Along with its seasonally driven — but approachable — classic fare (get the burger or steak frites), the absolute must is the super chocolatey, but-oh-so-fluffy, “mousse au chocolat,” a creamy concoction scooped tableside from a tete de lion (porcelain tureen). Plopped on your plate with a dollop, it may look like you won’t be able to finish it, but trust me: it’s super light and airy, the perfect indulgence, especially when enjoyed with an after-dinner drink. 185 Summerfield St., 914-574-6364, bistrodeville.com.
Dannolo, Maria Restaurant, New Rochelle
Craving a taste of Italy? Maria delivers with its popular cannoli cream-filled doughnut, known as dannolo in classic, Nutella or strawberry flavors (many know it in the plural word dannoli). Both the doughnuts and cannoli cream are shipped from Forno D’Asola in Treviso, Italy (north of Venice), one of Italy’s premier bakeries for five generations. (The team at Maria assembles them to order and adds the flavors.) It’s the perfect blend of Italian and American dessert traditions thanks to a dusting of powdered sugar, sweet and creamy textures and chocolate chips. Should you prefer, you can substitute the cream for gelato.
There’s also a locally made insanely good carrot cake (by Westchester baker Sugar’d by Jen). And if you’ve followed my work, you know I’m also in love with their truffle green beans, a “Best Thing I Ate” pick in 2023 (Sicilian sea salt is the “secret” ingredient).
Of course they also serve a variety of other Italian specialties such as the black linguine with lobster, shrimp, garlic, cherry tomatoes and tarragon, the lamb ragu and the “Maccheroni in Sunday Sauce,” meatballs, with pulled beef and four-hour sausage gravy and pork rib. 11 Huguenot St., 914-636-0006, marianewrochelle.com.
Stickabutta Pie, The Cookery, Dobbs Ferry
Eat serious and have fun is the motto of this Italian gastropub where the rich buttery flavor, flaky almond crust and dollop of caramel make the stickabutta pie a hands-down non-negotiable. It’s all the things its name implies: gooey, decadent and so good — it’s the “buttah!”— you may want to call ahead and order the full pie (give the restaurant a week’s notice). 39 Chestnut St., 914-305-2336, thecookeryrestaurant.com.
Rockland desserts sure to satisfy
Triple Layer Devil’s Food Chocolate Cake, The Hudson House of Nyack, Nyack
It’s hard to pick just one dessert at The Hudson House. That’s because Chef Matt Hudson, who’s going on his 35th year owning the restaurant, spends his mornings whipping up the most amazing creations. Tops on the list is the decadent triple layer Devil’s Food chocolate cake, a moist, fudgy and surprisingly light classic that takes the taste of childhood up a notch.
Neck and neck with the chocolate cake is the gingersnap-crusted and oh-so-creamy Black Bottom Banana Cream Pie, which is listed on the menu as “the original gangster” as it’s been on the restaurant menu since day one.
This is another old-fashioned dessert that’s been elevated to “epic” status thanks to Hudson’s expertise (kudos also to fellow baker Pedro Reyes). Other top contenders include the Crack Pie, an exact replication from pastry chef Christina Tosi’s Momofuku Milk Bar in New York City, and the Sticky Toffee Pudding Cake with toffee sauce, candied ginger, and whipped cream. And for those who are gluten-free: Hudson offers a gluten free chocolate cake.
Personally I wish this talented chef would open a little bakeshop next door; I need both the chocolate cake and banana cream in whole versions to-go, but know he’s too busy with restaurant demand to do that. Still, a girl can dream …
Peach Melba, AquaTerra Grille, Pearl River
You don’t see a lot of peach melbas on menus these days which is why this one is so intriguing. It’s old-fashioned. It’s simple. And it’s refreshing thanks to the combination of flavors and textures — poached peaches, vanilla ice cream, berry reduction, whipped cream and toasted almonds — which create a sweet, tart, delicious treat.
Plus, you’ve gotta love the back story, especially one with such a long history. The dessert dates to 1892 when it was invented by a French chef in London to honor the Australian soprano Nellie Melba. Melba toast is also named after her. That alone makes me love it; needless to say it was a “Best Thing I Ate” pick in 2023. 420 N. Middletown Road, 845-920-1340, aquaterragrille.com.
The Irish Shake, Reilly’s Public House, Piermont
The creamy indulgence of a classic milkshake paired with a trio of different liquors makes this boozy shake a double dose of pleasure. Made with Guinness, Roe & Co Irish whiskey, Baileys, vanilla ice cream and drizzles of caramel, dark and white chocolate, its decadence is further solidified with whipped cream and a fried brookie. It’s also available in a non-alcoholic version using decaf coffee and white chocolate chips. 457 Piermont Ave., 845-680-0014, reillyspublichouse.com.
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Jeanne Muchnick covers food and dining. Click here for her most recent articles and follow her latest dining adventures on Instagram @jeannemuchnick or via the lohudfood newsletter.
This article originally appeared on Rockland/Westchester Journal News: Sugar rush: 7 Westchester, Rockland desserts to eat right now
Reporting by Jeanne Muchnick, Rockland/Westchester Journal News / Rockland/Westchester Journal News
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