Decadent desserts belong in hotels, perhaps because you have to walk only a short distance to your room after the sugar high crashes. At Traymore, in the Metropolitan Miami Beach by Como, executive pastry chef Emanuel Alves brings a sense of wonder to sweets. He plays with texture in exciting ways. Take, for instance, the passionfruit cannelloni ($12): It differs from a traditional cannoli because it uses a sesame-seed tuile as the shell, which comes stuffed with passionfruit cream instead of ricotta or pistachio. His desserts are different nuts to crack. The orange-chocolate texture ($15) is bold and tart with a blood-orange sorbet and rock-lava coulis and crunchy crepe flakes. The deconstructed lemon pie has strawberry foam and spicy piquillo pepper ice cream to pique your interest. Come for dinner, but stay for desserts so addictive you might have to check in to the hotel for a night.
Readers' choice: Barton G the Restaurant