Pastry chef Kathryn King at ARIA
knows the secret to great desserts lies in juxtaposition: hot/cold, crunchy/creamy, sweet/bitter. Consider, for example, her vanilla-roasted plums, dense and melting, and matched with toasted lemon pudding cake, ginger ice cream and a few slivers of candied lemon peel. Her warm, chocolate-swirled cheesecake has turned ardent cheesecake detractors into greedy plate-hoggers. This is the one restaurant in town where it is essential to leave room for a sweet finish.
490 E. Paces Ferry Road. 404-233-7673.