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6 Most Creative Desserts

BY Nevin Martell | June 29, 2017 | Feature

Part of our 50 finest things happening in the DC food scene right now.
Meyer lemon meringue tart at Blue Duck Tavern

Passion flakie at Buttercream Bakeshop
Tiffany MacIsaac's decadent desserts made with light-as-a-feather croissant dough baked in muffin tins are a revelation. The cupcake-size treats are rolled in sugar, packed with a tangy-sweet passion fruit cream and finished off with a playful sprinkling of sunny yellow nonpareils. 1250 Ninth St. NW

Meyer lemon meringue tart at Blue Duck Tavern
The delicately composed sweet summation by pastry chef Erin Reed is dotted with peaks of flame-kissed lavender whipped ganache. Pickled blueberries and wild-blueberry sorbet meld well with the citrus-spiked curd filling the crust. 1201 24th St. NW

Guava pastelito at Colada Shop
Enjoy a taste of Cuba without leaving the District. Chef Mario Monte has a rare touch with baked goods, like these rectangular breakfast bites that are equally worthy of dessert. 1405 T St. NW

Tropical fruit pavlova at Kinship
Pastry chef Anne Specker's refreshing riff features a rose geranium-accented meringue shell filled with passion fruit curd and white-chocolate ganache. The plate is filled out with diced pineapples and mangos, lemongrass gelée and passion-fruit sorbet. 1015 Seventh St. NW

Violet consommé at Kyirisan
Pastry chef Mollie Bird’s finale is a quenelle of kalamansi (Filipino lemon) gelato with a cassis crisp. It’s surrounded by bits of blueberry meringue, Earl Grey tea noodles and violet falernum (spiced citrus liqueur) foam. Violet consommé in a rich purple is poured tableside, adding a floral aroma and light flower flavor. 1924 Eighth St. NW

Campfire s’mores at Trummer’s on Main
Now this is modern glamping! Peanut-butter chocolate ganache is rolled in graham-cracker crumbs and enrobed in marshmallow. Served on sticks, the s’mores arrive with a petite bonfire so guests can roast them. 7134 Main St., Clifton, Va.

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