Wit & Wisdom

Four Seasons Hotel Baltimore, 200 International Dr., 410-576-5800.

Award-winning pastry chef Chris Ford may have moved on, but the restaurant hasn’t missed a beat with its sweet endings. Look for a new pastry chef and dessert choices in February.

Editor’s pick: “The Baltimore Bar,” with caramel, chocolate mousse, peanut ganache, a brownie, peanuts, and Maldon sea salt.

Blue Hill Tavern

938 S. Conkling St., 443-388-9363.

The Brewers Hill restaurant, in the glow of the Natty Boh sign, ends its American continental meals with choices like a Key lime Napoleon, a fudge-brownie sundae, and a yummy version of baklava (layered BHTlava).

Editor’s pick: Brioche bread pudding with caramel, sous-vide apples, and vanilla ice cream.

Fleet Street Kitchen

1012 Fleet St., 410-244-5830.

Pastry chef Bettina Perry has been pleasing our palates for years in area restaurants, including her latest kitchen in Harbor East. She casts a spell on cheesecake, pudding, and more.

Editor’s pick: The “Campfire” with smoked-white-chocolate cream, chocolate ganache, honey-graham cracker, marshmallow, and chocolate ice cream.

Petit Louis Bistro

4800 Roland Ave., 410-366-9393.

The Roland Park bistro stays true to its French roots from start to finish with offerings like pot de crème au chocolat and profiterole à la pistache.

Editor’s pick: The opera gâteau, a thin-layered almond cake with espresso mousse and chocolate ganache.

Woodberry Kitchen

2010 Clipper Park Rd., No. 126, 410-464-8000.

Chef/co-owner Spike Gjerde adheres to his locavore ethos whether he’s working with free-range chickens, homegrown spuds, or farm-fresh milk. House-made desserts include bourbon pecan pie with buttermilk sherbet, apple pie with maple custard, and fresh cream ice cream.

Editor’s pick: “The Kitchen Sink,” with cookie-dough ice cream, hot fudge, brownies, blondies, and whipped cream.