Topping It All Off

By Brion O'Connor

Most great restaurants feature great desserts, but there are times when dessert, and perhaps an after-dinner cordial or coffee, is all you're in the mood for. Try these:

Zabaglione Ristorante, Ipswich (978.356.5466): Excellent espresso and cappuccino complement torts and pastries to die for. They're not cheap but are well worth the occasional extravagance.

Caffe DiSiena, Newburyport (978.462.3190): Among the best Tiramisu you'll find on the North Shore, it's cool, refreshing perfection.

The Junction, Hamilton (978.468.2163): the rich homemade ice cream here is a tasty exclamation point after an "eat-in-the-rough" fried fish and clam smorgasbord.

The Grapevine, Salem (978.745.9335): Positively sinful cheesecake that dissolves in your mouth leaves you craving more.

Modern Pastry, Boston (617.523.3783): Old World Italian pastries with a "modern" name are out of this world.

Finale, Boston (617.423.3184): The specialty desserts found here, such as Molten Chocolate Gateau and Peanut Butter Joy, are so good they ought to be outlawed.

Amelia's, Nantucket (508.325.5151): This formal French-American restaurant offers a zesty frozen lemon soufflŽ and a decadent chocolate mousse on hazelnut sponge cake.

The Hot Chocolate Sparrow, Orleans, (508.240.2230): Divine hand-dipped chocolates and myriad other delicacies tempt your sweet tooth.