Spiaggia has done away with a traditional dessert menu after its renovation this year. So long tiramisu and panna cotta, both still available at the café. However, the dessert-platter replacement is far more than the collection of mignardise that it first appears to be. The largest “tutto” platter features an array of twenty-five different sweet morsels including macarons, chocolate truffles, pate de fruits and biscotti. An almond apricot torrone, nutty, sticky and chewy Florentine cookie and Vin Santo golden raisin semifreddo are our favorites, if you’re wondering.
980 N. Michigan, 312.280.2750, spiaggiarestaurant.com
Best of Chicago 2014