Best Dessert in Rosemont

"Long-time Chicago chef Jonathan Fox and his donut-obsessed wife, Karen, opened the first Firecakes storefront in River North five years ago; now, they’ve got stores in Lincoln Park and Oak Park, with The Loop not far behind (not to mention “Billy the Truck”). Not surprisingly, it’s the cheffy touches, like glazing with wildflower honey rather than sugar, sourcing Tahitian vanilla and Valhrona chocolate for icing, or decorating a Birthday Cake donut to the nines, that make these donuts extra special. If you want the bacon on top of your Maple Long John to be both candied and peppered, this is your paradise."

"One of Chicago’s Many Great Donuts: Tahitian Vanilla Iced ($2.95). I’m not going to decide if it should be “donut” or “doughnut” so be prepared for me to write it interchangeably."

"The wildly over-the-top ice cream confections at BomboBar are Chicago’s answer to Black Tap’s milkshakes. These colorful creations are topped with all manner of sprinkles, mini bomboloni, and candy, and the dozen or so flavors of gelato on rotation are all made fresh from scratch daily. Flavors like birthday cake, banana split, and cookie monster dough are especially kid-friendly."

"BomboBar is the place to be for the best desserts in Chicago. These guys serve a variety of different sweet treats, but the Gelato Shakes are not to be missed. Far from a regular shake, these intense milkshakes are piled high with chocolates, Oreos, gummy candies and much more."

"Put together your dream sweet drink with the help of Bar Siena’s walk-up dessert joint, BomboBar. Depending on the season, try the Gelato Shakes or Hotter Chocolates with interesting toppings like Oreo cookies and gummy worms. Not a milkshake fan?"

"This Lincoln Park shop is sure to charm anyone with a cupcake tooth. The adorable old-fashioned charmer sells pies, cookies, and other sweet baked treats, but the cupcakes and cakes are perhaps the best in Chicago, coming in traditional flavors and creative seasonal varieties worthy of regular visits."

"In all our years of baking cookies, we can’t believe we never thought of this. Even if you have no qualms eating raw cookie dough on your own, rest assured, Sweet Mandy B’s has made the filling of this next-level sandwich safe to eat (aka eggless)."

"Pastel frosting and rainbow sprinkles may make you write this one off as kid stuff, but the bakery’s exemplary buttercream is plenty grown-up—lush and never tooth-achingly sweet. $3.25 for a four-inch version, 1208 W."

"A partnership of L.A.’s Stan’s Donuts with our homegrown Labriola Baking Company, the Chicago version may not be quite as star-struck, but wow, do they know how to donut. Now open in nine Chicagoland locations (with a 10th coming soon to Oak Brook Terrace), you can load up on their Standard (Glazed, Powdered Sugar, Plain Old Fashioned), Dough Boy’s Best (Peanut Butter Banana Pocket, Glazed Pretzel), and Specialty (Raspberry Bismark, Glazed Orange Old Fashioned, Dreamsicle Bar) donuts, as well as a small selection of “glutenless” donuts, and wash it down with Stan’s Dark Roast coffee (another happy partnership, this one with local Passion House Coffee Roasters)."

"If you’re still trying to diet in this pandemic, well you should definitely avoid following Stan’s Donuts & Coffee’s Instagram, because one look at their photos will completely override any self discipline you thought you had. More importantly, Stan’s has the flavor to back it up. Featured flavors include: Biscoff Banana Pockets, Glazed Pretzels, Lemon-Pistachio Old Fashioneds, and their new Caramel Marshmallow Pockets."

"There are regular doughnuts and then there are doughnuts topped with sprinkles and filled with bananas and Nutella, and Stan's specializes in the latter."

"If you're going to create a space reminiscent of a particular time, place and spirit, 1920's Paris would be it. Margeaux Brasserie is Chef Michael Mina's "moveable feast" to double metaphor Hemingway's ode to the city of the 20's. The restaurant's traditional brasserie fare is enlivened by Midwestern ingredients and bonhomie."

"Celebrity chef Michael Mina made his Chicago debut over the summer inside the Waldorf Astoria. His sultry brasserie combines 1920s glam with traditional fare for lavish dining experience. Nibble on duck wings à l'orange and escargots à la bordelaise or indulge in a pristine shellfish tower."

"This charming ice cream parlor serves up root beer floats from an old-fashioned soda fountain. Their homemade ice creams, pies and cakes are fresh, delicious and definitely worth the trip to Forest Park. Double up on the chocolate-chip ice cream sandwiches — they are divine!"

"Launched by a husband and wife duo, Sweet Spot Macarons was the first business to bring a macaron truck to Chicago, and maybe, as claimed, the world. Each macaron has a flaky shell holding together a chewy center of flavor. Now, the pair will even take requests on where they travel to next via their email address, hello@sweetspotmacarons.com."

"Osmium Coffee Bar, another spot to find Dark Matter coffee, is quaint. It serves up all the classics of its older siblings, including the venerable Star Lounge Coffee Bar. The West Loop location, Meddle, is also a great place for an agave latte."

"Sip on a variety of refreshing beverages at Chinese bubble tea chain Tsaocaa. Customers can mix their drinks with fruits or try cheese tea, a popular food trend featuring a foamy top layer of milk, cream cheese, and salt. There are also snacks like fried chicken and egg waffles on the menu."

"You may have a hard time saying their name but the bubble tea at TSAôCAA is the real deal. Bubble tea shops have popped up all over Chicago to meet the growing demand for bubble tea. TSAôCAA Tea specializes in fruit teas, mixed teas, and milk teas."

"Try as I might, I haven’t found a place to top this one no matter which of the best places to eat in Chicago we dine at. Mortal and Pestle is a classic, hipstery, modern-looking restaurant with big windows perfect for people watching. Last time I was there, I felt comfortable seated in the window seats watching the world go by."

"I’ll admit, I haven’t been here yet – but I keep hearing that it’s amazing!. The menu looks super inventive, too. Where else can you find Alaskan King Crab Benedict and Fois Gras + Eggs with truffles?"

"Blackbird was an excellent Michelin star rated restaurant in Chicago. It was another American restaurant set in an iconic modern space. In fact, the atmosphere won a James Beard Award for “Best Restaurant Design” in 2002."

"West LoopWhile the pandemic has undoubtedly left its ugly mark on traditional fine dining, Alinea Group mastermind chef Grant Achatz has kept his penchant for executing feats of molecular gastronomy brilliance alive and well over at this long running West Loop cocktail bar-slash-innovation hub. Snag a reservation and settle in for a la carte creations or an intricate three-course tour of top shelf tipples engineered to tickle the imagination alongside a host of creative bar bites. (Batched and bottled to-go options are also available.)How to book: Reserve and order take-out via Tock."

"A funhouse of modern potables, Aviary’s cocktail craft is unparalleled. Whether they're serving a margarita with ice cubes made with Fresno chile juice, or a Manhattan encapsulated in a frozen sphere cracked tableside with a custom-designed "slingshot," mixologists don’t create drinks as much as liquid performance art. The kitchen chefs work some magic, too, and can be serving tiny complementary bites like a sea-salt-flecked dark chocolate candy bar filled with whipped foie gras nougat."

"Home to some of the best and most imaginative cocktails in the world, The Aviary is more than your regular bar or lounge, it's an experience in drinking that delivers unique beverages through interactive means. From elaborate containers, sensory experi...[Learn more]"

"We’re not exactly great dancers by any stretch of the imagination. But we’re the best dancers around when alcohol is involved, and you probably are too. Our dance moves get even better if there’s a sing-along, which is why we like to break it down in the basement of the Hanggee-Uppe every now and then."