CREME FRAICHE MOUSSE AT ATRIUM

Gregory Baumgartner has wowed the crowds with his colorfully balanced creations at restaurants like E.P. & L.P. and 71Above, and is also overseeing the program at Los Feliz newcomer Atrium. His creme fraiche mousse with raspberry granita, rhubarb sorbet, creme anglaise and a feuilletine crunch is a wonderful mix of flavors and textures that excite the palate. atriumlosfeliz.com

BONE MARROW CUSTARD AT SCRATCH | BAR & KITCHEN

Pastry chef-owner Margarita Kallas-Lee makes stunning desserts that marry with her husband Phillip Frankland Lee's inventive cuisine, like the bone marrow custard—a sweet concoction that is piped into a cleaned out bone, then topped with crispy meringue, grape slivers and fried parsley. E

MARJOLAINE AT TESSE

Filipino pastry chef and L.A. native Sally Camacho Mueller makes quintessential French classics come to life at Tesse. The Top Chef: Just Desserts finalist shows a real mastery of technique and flavors in her sweets, like the marjolaine, made with hazelnut nougatine and espresso glace. West