Some of these dessert tasting menus are meant to be eaten alone (which begs the question if you'd stop by a restaurant just for dessert) while others are meant to dovetail a savory tasting (next question: do you really always have room for dessert?)
Some say they're a great way for pastry chefs to get creative (it's not just savory chefs who want to have fun!) while others think these menus' proclivity towards bells and whistles makes them over-the-top.
What do you think? Should this trend continue as a way to elevate dessert or are they too much? Let us know your thoughts in the comments section below!