Grant Grill may be best known as a classically cool spot for cocktails, but chef de cuisine Chris Kurth's deconstructed sweets are also stunning. His pastries play homage to classic desserts, like his whimsical take on s'mores—fluffy mounds of brûléed marshmallow with graham cracker ice cream topped with crisp cocoa nib tuile, caramelized bananas, and a dash of chocolate fudge. This play on a campfire favorite was introduced in the summer, but is staying on the fall menu because it was such a hit.
The tastiest new debut is Kurth's Tahitian Squash Cake, with roasted apples, walnut crumble, and amaretto ice cream. It has the usual fall flavors, but they register at unexpected volumes. The pumpkin flavor of the olive oil rich cake is fairly muted, which allows the ice cream to really pop. Pair it with a smashing pumpkin cocktail, pumpkin infused rum shaken with Grand Marnier, allspice dram, saffron syrup, cardamom bitters, and a spritz of Meyer lemon, and you'll be set to enjoy the season.
Take a look at all of the fall desserts at Grant Grill in the slide show above.
About the author: Erin Jackson is a food writer and photographer who is obsessed with discovering the best eats in San Diego. You can find all of her discoveries on her San Diego food blog EJeats.com. On Twitter, she's @ErinJax