Since Smores at Xando probably don't count, I'd say Vaccaro's pastries, a milkshake at Cafe Hon, or warm chocolate chip cookies and milk at Oceanaire.

I'm amazed at the number of good restaurants in this area who fail to take advantage of the spring/summer/fall bounty of fresh berries/fruits. Many excellent restaurants in Portland Maine offer their own baked strawberry ruhbarb pie as an example - or fresh blueberries with a cream sauce. Well made pie and crisp with good, flaky crust can still be a winner over a "Mount Whatever oozing Chocalate Mess" (and I love chocolate!),

In the interim to your Tuesday list, can I take you back for some fun to the forties and desert at the Chesapeake Restaurant. An individual desert menu at that time offered seven varieties of parfaits from 60 cents, 10 sundaes from 50 cents, pies from 25 cents, etc. The "unusual" deserts included house versions on cherries jubilee, coconut snowball, brand peaches, banana calypso, etc. I will describe the higher priced $1.50 cherries jubilee: "Huge black bing cherries, plumped to bursting from absorbing all the Kirsch (cherry brandy) they can hold - then flamed with brandy and spooned, still flaming, over french vanilla ice cream." I sensed the Chesapeake Restaurant began to lose some its elegant treatment of dining starting from the mid-sixties to its end, based on my menu collection on city restaurants. But in its glory days, we're talking about the art of fine dining. I would like to plug Cindy's over in Severna Park for prepared-to-order deserts that are treated with the same care as the entrees (she being a highly experienced pastry-chef).

A dessert at Gertrude’s gets my nod. I, unfortunately, do not remember the name, but it is a tower of nougaty ice cream and berry sauces with lovely crunchy bits. Definitely a special occasion dessert, and oh so good!!