Best of Boston

There’s something you should know about Maureen Kilpatrick: Her baked Alaska is such a dreamy, caramelized puff of fluffy, warm meringue with coconut ice cream, and a delicate macaroon, doused with a pool of brilliant yellow passion fruit caramel, that once you taste it, you may never want another dessert again. It’s simply that good—all at once hot and cold, soft and crispy, sweet and tart. Kilpatrick’s other creations, from tapioca tartlet to palace bread, a syrup-soaked bread pudding, perfectly complement Oleana chef and owner Ana Sortun’s Mediterranean cooking.