Some resolutions are meant to be broken: this season, indulge in Vegas's most decadent desserts.
Culinary Dropout’s Bourbon Black Bottom Pie.
The reimagined pub fare at Culinary Dropout puts quirky spins on classic comfort foods, and the restaurant’s dessert menu is chock-full of nostalgic dishes. The holidays are practically tailor-made for pies, and the Bourbon Black Bottom Pie is a festive finale to a celebratory meal. With two layers of crumbled graham crackers, creamy chocolate ganache, and fresh whipped cream, this is one delectable dessert that’ll have you feeling like a kid again in no time. Hard Rock Hotel, 702-522- 8100
Fans of the Speculoos Cookie Butter sold at Trader Joe’s won’t be able to keep their hands off the recently debuted Cookie Butter Semifreddo that Daniel Boulud is dishing out at db Brasserie. The velvety frozen mousse includes a ribbon of the popular Belgian cookie butter for added flavor; also in the mix are candied cranberries, wedged Granny Smith apples, warm caramel and cranberry sauces, whipped crème fraîche, and, of course, a satisfyingly crunchy Speculoos cookie. Venetian, 702-430-1235
Gimme Some Sugar Bake Shoppe
Come nightfall, Gimme Some Sugar Bake Shoppe transforms into a low-lit retreat, complete with a wine bar, plated desserts, and an evolving variety of seasonal treats from the bakery case. Head in this winter for a slice of pumpkin-bourbon cheesecake, which comes topped with pecan streusel and cinnamon; a warm apple crisp éclair filled with airy mascarpone; or a dark chocolate–dipped candy cane macaron. 19 S. Stephanie St. #160, Henderson, 702-882-2537
Honey Salt’s executive chef, Joe Zanelli, has a way of showcasing simple, bold ingredients in new and interesting dishes that push the boundaries of traditional dining. This season, head to the original Summerlin restaurant from Elizabeth Blau and Kim Canteenwalla for one of two good old-fashioned after-dinner treats: a slice of flaky pecan pie topped with Vermont maple ice cream, or a deliciously dense chocolate almond cake finished off with a scoop of spiced eggnog ice cream. 1031 S. Rampart Blvd., 702-445-6100
Lavo Italian Restaurant & Lounge
It may be hard to leave your spot among the plush armchairs in Lavo’s recently redesigned upstairs lounge, but the ground-level restaurant’s Italian panettone cake is just enough of a temptation to pull you away. Soaked in hazelnut-flavored Frangelico syrup, this over-the-top dessert’s outer crust gives way to orange cream-cheese frosting and toasted almonds. Top it off with a hearty dose of Nutella gelato. Palazzo, 702-791-1800
The must-order holiday dessert at chef Jean-Georges Vongerichten’s steakhouse is a theatrical culinary experience. Order the cinnamon bread pudding and you’ll be treated to a tableside performance. The dessert, which also incorporates wedged Fuji apples and scoops of salted ice cream, arrives encased in a chocolate dome that is gradually melted into the pudding beneath by a rivulet of hot caramel sauce. Bellagio, 866-259-7111
Rose. Rabbit. Lie.
Executive pastry chef Ben Spungin has never been one to shy away from experimentation, and this winter he’s rolling out a trio of avant-garde desserts, including bûche de Noël (a yule log) with crispy meringue mushrooms and house-made oak-flavored ice cream. Other statement desserts on the menu are croquembouche towers made from vanilla cream-filled pastry balls and transportively tropical fruit plates. Cosmopolitan, 877-667- 0585
photography Courtesy of Culinary Dropout (pie)