Like the savory items, the dessert menu is stocked with modernized Italian fare. To that end, you'll find traditional items like zeppole, or Italian-style doughnut holes, but they're stuffed with coffee crema, sprinkled with toasted cashews, and sitting on milky banana jam.
The zeppole isn't a Fisher original, but he did switch up the dough so they're lighter and fluffier. They'll be a mainstay on the menu (just like the bittersweet chocolate budino), with a refreshed filling when the season changes.
Pumpkin Bread Pudding
Fisher says he's big into fruit, and what's fresh and in season will make its way into and onto various pastries. Right now, there's a mission fig fregolotta, plus other seasonally suited sweets, like the pumpkin bread pudding (pictured above) with whipped ricotta crema, date molasses puree, and candied pecans. It's a great option if you like a restrained pumpkin flavor in your dessert.
Caramel Panna Cotta with Nutella and Cocoa Peanut Crumble
The caramel panna cotta with Nutella and cocoa peanut crumble is also the perfect size to split. It's Jack's favorite, and mine, too. I love the confluence of textures, including the fudgy smear of Nutella, the jiggly cooked cream, and the crunchy chocolate nut topping.
Executive Pastry Chef Jack Fisher has helmed many a pastry program, most notably at Nine-Ten, a highly lauded fine dining destination in La Jolla.