Desserts on Long Island: Our favorites

Key lime pie, Tellers

Tellers (605 Main St., Islip): The key lime pie at this luxe steakhouse is scrumptious on its own but sublime when plated with a blueberry sauce and coconut sorbet. More info: 631-277-7070, tellerschophouse.com

Napoleon, Vincent's Clam Bar

Vincent's Clam Bar (179 Old Country Rd., Carle Place): The Napoleon at this Italian restaurant is luscious, featuring hand whipped Bavarian cream layered in a flaky pastry crust and dusted with powdered sugar. More info: 516-742-4577, vincentsclambar.com

Tiramasu, Iavarone Italian Kitchen & Pizzeria

Iavarone Italian Kitchen & Pizzeria (1575 Old Country Rd., Plainview): The tiramisu, topped with cocoa and chocolate-covered espresso beans, is superb at this Italian eatery. More info: 516-888-4400; ibfoods.com

Lemon sorbet, Due Baci

Due Baci (154 W. Broadway, Port Jefferson): The lemon sorbet is heavenly at this Italian restaurant. More info: 631-377-5111, duebaciportjeff.com

Jasmine panna cotta, Rangsit 11

Rangsit 11 (11 W. Marie St., Hicksville): Jasmine panna cotta topped with berries is a refreshing, utterly original creation at this Thai restaurant. More info: 516-597-5771, rangsit11.com

Coche Comedor (74A Montauk Hwy., Amagansett): The coconut tres leches cake at this East End spot features coconut custard, strawberries and coconut crumble. More info: 631-267-5709, cochecomedor.com 

Anker (47 Front St., Greenport): Dark chocolate cake with mocha mousse is the most stupendous dessert at this seafood spot. More info: 631-477-1300, anker47.com 

Texas de Brazil Churrascaria Steakhouse (201 Smith Haven Mall, Lake Grove): Pecan pie, served with vanilla ice cream, is among the best of the enormous desserts served here. More info: 631-212-1115, texasdebrazil.com 

Maui Chop House (49 Rte. 25A, Rocky Point): Heavenly macadamia nut cream pie is served with vanilla ice cream at this Hawaii-themed eatery. More info: 631-849-1620, mauichophouse.com 

FatFish on the Water (28 Cottage Ave., Bay Shore): Here, apple tarte Tatin comes garnished with a sliced strawberry and mint. More info: 631-666-2899, fatfish.info 

I Am Nacho Mama (7 W. Village Green, Hicksville): Hot, sweet and crunchy churros are served with chocolate sauce at this Latin-fusion restaurant. More info: 516-226-0228, iamnachomama.com

Mosaic (418 North Country Rd., St. James): This dessert sampler features chocolate panacotta with Grand Marnier cream and pistachio pretzel; cobbler with banana, mango and blueberry, topped with white chocolate cobbler crumbs and vanilla ice cream; and a brown butter pumpkin cake topped with raspberry icing. More info: 631-584-2058, eatmosaic.com

El Matador Restaurant (680 Rte. 112, East Patchogue): The house flan at this spot is worth a spin. Instead of sugar, the chef uses condensed milk for body and flavor -- rendering a dense, creamy version that's just slightly offbeat. More info: 631-569-5082, matadorrestaurant.wixsite.com/food 

Ruggero's (5768 Rte. 25A, Wading River): The mocha tiramisu, made in house, is a must-try at this Italian eatery located inside the Shoppes at East Wind. More info: 631-886-1625

NoaMar Market (238 Deer Park Ave., Babylon): These delicate horseshoes of fried dough are served with a perfectly bittersweet chocolate dipping sauce at this restaurant and grocer. More info: 631-482-1667, noamarmarkets.com 

Nick & Toni's (136 Main St., East Hampton): Bomboloni, or Italianate doughnuts, with marshmallow, lemon ganache and graham-cracker gelato, are exceptional at this Italian restaurant. More info: 631-324-3550, nickandtonis.com 

The Gourmet Whaler (111 Main St., Cold Spring Harbor): House-made chocolate cream pie highlights the desserts at this breakfast and lunch spot. More info: 631-659-2977, gourmetwhalerny.com 

Barn Door 49 (49 W. Main St., Bay Shore): A layered cherry cheesecake arrives in a Mason jar at this gastropub. More info: 631-969-3655, barndoor49.com 

Emanuel's (1014 Fort Salonga Rd., Northport): Warm doughnut holes are rolled in cinnamon sugar and served with strawberry jam and a whipped amaretto mascarpone at this tucked away steakhouse/bistro. More info: 631-239-2221, emanuels.business.site 

Broadway Market (643 Broadway, Rocky Point): Lemon meringue donuts are part of a huge arsenal of desserts at this new-wave luncheonette. More info: 631-849-1729, bmropo.com 

Stone Creek Inn (405 Montauk Hwy., East Quogue): This artful spin on the napoleon, made with raspberries, is a stand-out dessert at this French-Mediterranean restaurant. More info: 631-653-6770, stonecreekinn.com 

The Preston House and Hotel (428 E. Main St., Riverhead): The burnt Basque ricotta cheesecake with meyer-lemon curd is a must at this New American spot. More info: 631-775-1550, theprestonhouseandhotel.com 

Petra Grill (373 Old Country Rd., Carle Place): Graibeh cookies, "s" shaped and adorned with a pistachio, are one of the homemade desserts at this Middle Eastern restaurant. More info: 516-743-9045, mypetragrill.com 

Stresa (1524 Northern Blvd., Manhasset): Zabaglione with strawberries and ice cream highlights the desserts at this Italian eatery. More info: 516-365-6956, stresa-restaurant.com 

Gusto Divino Trattoria (3930 Sunrise Hwy., Seaford): Freshly filled cannoli is a top dessert at this Italian eatery. More info: 516-795-1929, gustodivinony.com 

One North Mediterranean Soul (4 Old Jericho Tpke., Jericho): Kataifi pastry at One North is topped with whipped Greek yogurt, fresh berries, candied almond brittle and wildflower honey. More info: 516-605-1400, onenorthrestaurant.com 

Simply Thai (852 Montauk Hwy., Copiague): At Simply Thai, sticky rice is tinted blue with butterfly pea flowers, and served with vanilla ice cream, peanuts and jackfruit. More info: 631-608-0011, simplythai-ny.com

Doma Land + Sea (490 Chestnut St., Cedarhurst): The apple tortada at Doma Land + Sea is capped with vanilla ice cream and arrives under a delicate, caramel dome. More info: 516-881-7712, domalandsea.com 

Mamey Taquería (122 N. Carll Ave., Babylon): Desserts like these warm churros served with dipping chocolate and this tres leches cake are worth the calories. More info: 631-539-9144, mameybabylon.com 

Basil Cafe & Restaurant (413 Lake Ave., St. James): This spot serves chocolate bread pudding with a scoop of vanilla ice cream. It tastes indulgent without weighing you down. More info: 631-862-4444, rayaklagi.wixsite.com/basilcaferestaurant 

Henley's Village Tavern (184 Orinoco Dr., Brightwaters): Kentucky bourbon-soaked pound cake, served with vanilla ice cream, berries and bourbon maple syrup, is swoonworthy at this gastropub. More info: 631-968-0100, henleysvillagetavern.com 

Locale (15 W. Main St., Patchogue): Here, profiteroles arrive in an iron skillet with a dollop of house made whipped cream alongside the pastries that sandwich orbs of vanilla ice cream. More info: 631-714-5220, localeonmain.com 

Kebab House (526 S. Broadway, Hicksville): No matter how stuffed you may be, don't leave Kebab House without ordering the pistachio rolls for dessert. They evince an unusually high nut-to-pastry ratio, the bright-green filling barely contained by the thinnest veil of phyllo. More info: 516-935-3222, kebabhouseli.com 

Copper Pot Chicken Co. (65 N. Village Ave., Rockville Centre): Chocolate bourbon pecan pie offers a slightly boozy finish at this fried chicken spot. More info: 516-600-9656, copperpotchicken.com 

MaBella Restaurant (169 Commack Rd., Commack): Affogato, or espresso drizzled over vanilla ice cream and topped with whipped cream and hazelnuts, is a glorious clash of temperatures and textures at this Italian spot. More info: 631-486-8858, mabellarestaurant.com 

Louie's Grill & Liquors (395 Main St., Port Washington): The showier side of Louie's Grill & Liquors materializes at dessert with a finale termed "holy smoke" -- a respectable hot fudge sundae positioned in a teapot that exhales "cool-breeze smoke." More info: 516-883-4242, louiessince1905.com 

Wildfeast (10 W. Park Ave., Long Beach): Finish your meal at this spot with cinnamon doughnuts, whose flaky crust you will enjoy licking off your fingers long after you've paid the check. More info: 516-442-7284, wildfeastfoods.com

H2O Seafood & Sushi (166 W. Main St., East Islip): The "teardrop" dessert, made with layers of chocolate-hazelnut mousse, almond cake and chocolate crunch, is served with vanilla ice cream. More info: 631-277-4800, h2oseafoodsushi.com 

Kabobshak Mediterranean Grill (680 Middle Country Rd., Selden): Halvah, a Middle Eastern dessert made with sesame seeds, pistachio nuts and sugar, is served at this eatery. More info: 631-320-3351, kabobshak.com 

Centro Trattoria (336 W. Montauk Hwy., Hampton Bays): Tiramisu is tall and fluffy with a nice shot of coffee flavor at this Italian spot. More info: 631-594-5744, centrohamptons.com 

Tavern 227 (227 Sea Cliff Ave., Sea Cliff): The chocolate lava cake is excellent at this eatery. More info: 516-200-9179, tavern227.com 

Gastronomy Kitchen by Cirella's (230 Walt Whitman Rd., Huntington Station): The undisputed champ at this spot, located at the Walt Whitman Shops, is the warm bourbon bread pudding: a quart-sized canning jar filled with chunks of custard-soaked bread, chocolate ganache, ice cream and whipped cream. More info: 631-350-1229, gastronomyrestaurant.com 

Salumi Tapas & Wine Bar (5600 Merrick Rd., Massapequa): Dark chocolate with Nutella pairs with bread baked in house, dressed with olive oil and sea salt at this tapas spot. More info: 516-620-0057, salumibarli.com 

Del Frisco's Grille (160 Walt Whitman Rd., Huntington Station): The star of the desserts at Del Frisco's Grille is unquestionably the lemon Doberge cake. This towering six-layer affair of pale sponge filled with lemon curd, frosted with lemon buttercream and enrobed in lemon fondant, stands as a stark rebuke to overthought, deconstructed desserts everywhere. More info: 631-423-0308, delfriscosgrille.com 

The Cuban (987 Stewart Ave., Garden City): Fried twisted doughnut strips are drizzled with chocolate at this festive, Latin American eatery. More info: 516-222-0295, thecubanny.com 

Saravanaa Bhavan (285 S. Broadway, Hicksville): Badam halwa, ground almonds cooked with honey and butter, is a dessert served at this Indian eatery. More info: 516-261-7755, saravanabhavan.com 

That Meetball Place (206 Main St., Farmingdale): If you have room for dessert at That Meetball Place, opt for the PBNJ sandwich, with peanut butter, jelly and Nutella between sliced bread dipped in waffle batter and then pan fried. It's everything it should be: crispy, melty, with a timeless chocolate and peanut flavor. More info: 516-586-8880, thatmeetballplaceli.com 

Coalhouse Grill (844 Merrick Rd., Baldwin): The carrot cake at Coalhouse Grill is moist, with a nice hint of cinnamon and a measured hand with the sweetness of the frosting. It's served in a Mason jar with a plastic spoon in case you want to take it out. More info: 516-442-7063, coalhousegrill.com 

Toro Tapas & Tequila (224 E. Main St., Patchogue): Espresso flan dresses up with berries and coconut-infused whipped cream at this neighborhood spot. More info: 631-438-0775, torotapastequila.com 

Sufiya's Grill (2057 Merrick Rd., Merrick): Save room for Persian ice cream made with saffron and pistachio at this Mediterranean restaurant. More info: 516-644-2201, sufiyasgrill.com 

The LakeHouse (135 Maple Ave., Bay Shore): The standout dessert at this spot is the pistachio baked Alaska. The small mound of ice cream crowned by toasted meringue is delivered to the table on fire for just a moment. It's a reminder of the kitchen's passion and attention to detail. More info: 631-666-0995, thelakehouserest.com 

Guava (26 W. Montauk Hwy., Hampton Bays): Tres leches, a moist sponge cake popular in Latin countries, has a rich, creamy texture with a clean cream, sugar and cinnamon flavor. More info: 631-594-3815, guavarestaurant.com 

Campagne House (339 Broadway, Bethpage): This eatery's smooth and dense flourless chocolate cake, accompanied by hazelnut gelato, is just big enough to lasts a few bites, the precise size required to properly finish dinner. More info: 516-261-9300, campagnehouse.com 

Industry Standard Bar (45 Front St., Greenport): The ice cream sandwich for dessert at this spot is decisively distinct. A halved doughnut with a giant scoop of vanilla in between, it's rolled in rainbow sprinkles before serving. More info: 631-477 9000, industrystandardbar.com 

Autentico (124 South St., Oyster Bay): Stracchino cheese mousse at this Italian eatery is sensational. It's drizzled with honey and served with caramelized nuts. More info: 516-922-2212, autenticooysterbay.com 

The Jolly Fisherman & Steak House (25 Main St., Roslyn): A lush chocolate cake is a fundamental finale served at the end of an abundant dinner at this seafood mainstay. More info: 516-621-0055, jollyfishermanrestaurant.com 

Primi Italian Steakhouse (999 Montauk Hwy., West Islip): Panna cotta is topped with Tahitian vanilla bean and amarena cherries at this eatery. More info: 631-526-9779, primiitalian.com 

La Coquille (1669 Northern Blvd., Manhasset): Enjoy the delicate crepes Suzette, amply oranged with fruit, Grand Marnier and Cointreau at this French eatery. More info: 516-365-8422, lacoquilleny.com 

Franina (58 Jericho Tpke., Syosset): Zabaglione with berries and crumbled biscotti is a top dessert for two; deftly executed, exceedingly precise and prepared tableside. More info: 516-496-9770, franina.com 

The Trattoria (532 N. Country Rd., St. James): The black and white crème brûlée is a deep-dish update on the creamy custard with the caramelized top that so often becomes a cliche. It's a delectable mouthful of both vanilla and chocolate that crackles on cue and will make you reconsider the dish. More info: 631-584-3518, thetrattoriarestaurant.com 

BBD's (49 NY-25A, Rocky Point): Passion fruit sunflower with sorbet, crispy baked meringue cream and fresh passion fruit seeds leads the colorful desserts created by chef Ralph Perrazzo at this trendy burger joint. More info: 631-849-1620, eatbbds.com

Corazon de Cuba (26 E. Park Ave., Long Beach): An improbable success at this hopping Cuban spot: pastelitos, or empanadas stuffed with creamy rice pudding and served with strawberry sauce. It's excess that works. More info: 516-272-4200, corazondecubany.com 

Old Fields (318 Wynn Ln., Port Jefferson): From the Americas to Europe, modest kitchens to grand ones, bread pudding traditionally is one of the elemental uses for a leftover. But the stellar version here is fresh and refreshing, a lush number served in its own cast-iron skillet, crowned with vanilla ice cream and drizzles of caramel. You'll feel like eating it for breakfast or lunch, and definitely after dinner, perhaps accompanied by an Old Fields ice cream soda. More info: 631-331-9200, of1956.com 

Ephesus (514 Park Blvd., Massapequa Park): Three Turkish desserts for sharing are accompanied by traditionally served Turkish coffee and tea. On the plate: two logs of pistachio baklava, custard baklava and fistik sarma (a pistachio roll). More info: 516-543-4258, ephesusmedcuisine.com 

Seasons 52 (630 Old Country Rd., Garden City): Miniature desserts are served in small glasses and include a raspberry cannoli, pineapple cheesecake and key lime pie. More info: 516-248-5252, seasons52.com 

Grotta Di Fuoco (960 W Beech St., Long Beach): Set on a slate, like a modernist still life, is the house's Sicilian-New American riff on olive oil cake with raspberry jam and sorbet -- subtle, balanced, diverting, and exactly what you'd like after a meal of big flavors. More info: 516-544-2400, grottalbny.com 

Bosphorus Cafe (138 Shore Rd., Port Washington): One of the world's great pastries, kunefe is a golden disk of shredded phyllo enclosing melted cheese and topped with chopped pistachios and aromatic syrup. It's a Middle Eastern standard, and this Turkish restaurant makes one to order. It's well worth the 10-minute wait, and the best possible reason for trying something other than baklava. More info: 516-321-9999, bosphoruscafegrill.com 

Cafe Testarossa (499 Jericho Tpke., Syosset): Flourless chocolate cake has seemed to lose its vroom-vroom drive in recent years. Café Testarossa revs it up again with its flourless chocolate-hazelnut cake, which can stand elegantly on its own or as part of a trio plate that includes hazelnut gelato and a chocolate egg cream "shooter." More info: 516-364-8877, cafetestarossa.com 

Be-Ju Sashimi & Sake Bar (400 Broadhollow Rd., Melville): Lychee creme brulee is one of the East-West desserts at chef Tom Schaudel's Japanese restaurant, situated inside Jewel restaurant. More info: 631-755-0555, bejusushi.com 

Spuntino Wine Bar & Italian Tapas (1002 Old Country Rd., Garden City): The best way to conclude a meal at this Italian small-plates wine bar is with the home-style warm apple crostata with salted caramel and vanilla gelato. More info: 516-228-5400, spuntinowinebar.com 

Pico Tequila Grill (19 W. Main St., Bay Shore): The opulent cranberry-and-walnut bread pudding at this freewheeling Cal-Mex spot is a finale you'll want to keep eating long after it's gone. More info: 631-647-8907, picotequilagrill.com 

The Refuge Food & Spirits (515 Broadhollow Rd., Melville): Tres leches cake with coconut shavings and whipped cream leads the Latin desserts in the whimsical space that once housed Four Food Studio. More info: 631-577-4444, refuge110.com 

The Capital Grille (630 Old Country Rd., Garden City): Chocolate-hazelnut layer cake is among the sweets at this high-end steakhouse. Try it after your porterhouse, if you have room. More info: 516-746-1675, thecapitalgrille.com 

Il Luogo (159 Sunrise Hwy., Lynbrook): Cannoli with chocolate and orange zest are a decadently rich specialty at this Italian spot. Have them with a strong espresso. More info: 516-837-9015, illuogoristorante.com 

Jake's Steakhouse (2172 Hempstead Tpke., East Meadow): This eatery offers a house-made chocolate candy bar as a dessert special. It's a sweet ending to a beefed-up dinner. More info: 516-222-8400, jakessteakhouse.com 

Jamesport Manor Inn (370 Manor Ln., Jamesport): Sweet endings are served in this handsomely rebuilt local landmark. A top pick is the Valrhona chocolate terrine, topped with roasted pistachios and creme Anglaise. More info: 631-722-0500, jamesportmanorinn.com

Le Soir (825 Montauk Hwy., Bayport): Tarte tatin, a French upside-down apple tart made with caramelized apples in butter and sugar, is professionally caramelized at this light, bright and romantic restaurant. More info: 631-472-9090, lesoirbayport.com 

Sant Ambroeus (30 Main St. Southampton): There's no denying that this spot offers some of Long Island's best gelati. People line up for flavors such as passion fruit, hazelnut and deep, deep chocolate. Keep an eye out for celebrities, too. More info: 631-283-1233, santambroeus.com 

Luso (133 W. Main St., Smithtown): Always a crowd pleaser, flan is a top dessert at this Portuguese churrasqueira restaurant. More info: 631-406-6820, lusorodizio.com

Amerrickana Tapas & Bar (2205 Merrick Rd., Merrick): In a dessert inspired by celebrity chef Todd English, challah white chocolate bread pudding is served in a martini glass. It's a must at this tapas bar. More info: 516-442-2188, amerrickanarestaurant.com