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photography Courtesy of Culinary Dropout (pie); tomo musCioniCo (spungin) ConfeCtions Gone Creative Ben Spungin, executive pastry chef at Cosmopolitan's Rose. Rabbit. Lie., spills on the season's most distinctive dessert trends. How did you develop your new seasonal desserts? The concept of the food at Rose. Rabbit. Lie. is about sharing, and I feel holiday-inspired courses are a reminder that sharing with friends is ideal. We first think of the seasons when creating a menu, and not only of the available produce, but of the sensory values that relate. Classics like the yule log evoke memories of home and childhood; I gave it a twist by creating oak-flavored ice cream to make it interesting. What ingredients are you most excited about using this winter? Every winter we love using truffles. Not chocolate truffles, mind you, but the beautiful, aromatic tuber melanosporum. Its malty flavor makes for amazing ice cream. What should we order the next time we come into Rose. Rabbit. Lie.? I think this is the year of refined exotic- fruit desserts. They're an elegant and refreshing way to end a meal, and a great way to keep it light so the party never stops. Lavo Italian Restaurant & Lounge It may be hard to leave your spot among the plush arm- chairs in Lavo's recently redesigned upstairs lounge, but the ground-level restau- rant's Italian panettone cake is just enough of a temptation to pull you away. Soaked in hazelnut-f lavored Frangelico syrup, this over-the-top des- sert's outer crust gives way to orange cream-cheese frost- ing and toasted almonds. Top it off with a hearty dose of Nutella gelato. Palazzo, 702-791-1800; lavolv.com Prime Steak house The must-order holiday dessert at chef Jean-Georges Vongerichten's steakhouse is a theatrical culinary experience. Order the cinnamon bread pudding and you'll be treated to a tableside performance. The dessert, which also incorpo- rates wedged Fuji apples and scoops of salted ice cream, arrives encased in a choco- late dome that is gradually melted into the pudding beneath by a rivulet of hot caramel sauce. Bellagio, 866-259-7111; bellagio.com Rose. Rabbit. Lie. Executive pastry chef Ben Spungin has never been one to shy away from experimen- tation, and this winter he's rolling out a trio of avant- garde desserts, including bûche de Noël (a yule log) with crispy meringue mushrooms and house-made oak-f lavored ice cream. Other statement desserts on the menu are croquem- bouche towers made from vanilla cream-filled pastry balls and transportively tropical fruit plates. Cosmopolitan, 877-667- 0585; roserabbitlie.com V Culinary Dropout The reimagined pub fare at Culinary Dropout puts quirky spins on classic comfort foods, and the restaurant's dessert menu is chock-full of nostalgic dishes. The holidays are practically tailor-made for pies, and the Bourbon Black Bottom Pie is a festive finale to a celebratory meal. With two layers of crumbled graham crackers, creamy chocolate ganache, and fresh whipped cream, this is one delectable dessert that'll have you feeling like a kid again in no time. Hard Rock Hotel, 702-522- 8100; culinarydropout.com db Brasserie Fans of the Speculoos Cookie Butter sold at Trader Joe's won't be able to keep their hands off the recently debuted Cookie Butter Semifreddo that Daniel Boulud is dishing out at db Brasserie. The velvety frozen mousse includes a ribbon of the popular Belgian cookie butter for added f lavor; also in the mix are candied cranberries, wedged Granny Smith apples, warm caramel and cranberry sauces, whipped crème fraîche, and, of course, a satisfyingly crunchy Speculoos cookie. Venetian, 702-430-1235; dbbrasserie.com Gimme Some Sugar Bake Shoppe Come nightfall, Gimme Some Sugar Bake Shoppe transforms into a low-lit retreat, complete with a wine bar, plated desserts, and an evolving variety of seasonal treats from the bakery case. Head in this winter for a slice of pumpkin- bourbon cheesecake, which comes topped with pecan streusel and cinnamon; a warm apple crisp éclair filled with airy mascarpone; or a dark chocolate – dipped candy cane macaron. 19 S. Stephanie St. #160, Henderson, 702-882-2537, gimmesomesugarlv.com Honey Salt Honey Salt's executive chef, Joe Zanelli, has a way of showcasing simple, bold ingredients in new and interesting dishes that push the boundaries of traditional dining. This season, head to the original Summerlin restaurant from Elizabeth Blau and Kim Canteenwalla for one of two good old- fashioned after-dinner treats: a slice of f laky pecan pie topped with Vermont maple ice cream, or a deliciously dense chocolate almond cake finished off with a scoop of spiced eggnog ice cream. 1031 S. Rampart Blvd., 702-445-6100; honeysalt.com How Sweet It Is SomE RESoLuTIoNS aRE mEaNT To bE bRokEN: ThIS SEaSoN, INduLgE IN vEgaS'S moST dECadENT dESSERTS. by tess eyrich Culinary Dropout's Bourbon Black Bottom Pie. 126 vegasmagazine.com the Guide devour