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Details on Black Wednesday parties announced at Liar's Club, Buddha, Lava, darkroom and Bar Deville
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The desserts issue
Sweet smarts
Cannoli: Natalie Zarzour, chef-owner of Pasticceria Natalina, dissects the perfect cannoli. 
Gelato: Churning out the silky stuff isn’t easy—but one legendary restaurant has the method down pat. 
Cake: From dense to light, exotic to traditional flavors, the confections at Bombon Café take the…well, you know. 
Candy: A dedicated pastry chef resurrects time-tested techniques at one of the city’s newest swanky restaurants. 
Pie: Each of Hoosier Mama’s five best-sellers is off the charts. 
Cookies: The less-refined stepchild of desserts gets the spotlight it deserves. 
Chocolate: The sweet thing about Coco Rouge? Less sugar. 
Nostalgic desserts: At Custom House, the flavors of childhood are even better than you remember them. 
Seasonal desserts: At HotChocolate, every ingredient has its day. 
Savory sweets: Blackbird’s pastry chef robs the salad bowl to create nontraditional desserts.
Time Out Chicago / Issue 193 : Nov 6–12, 2008
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Another Must Have Sweet - The Brown Cow Ice Cream Parlor. Rich super-premium homemade ice cream, decadant ice cream cakes and ice cream CUPCAKES, and a true old fashioned ice cream parlor experience. 7347 W. Madison St. Forest Park.
Nice round up. There is one more dessert maker that should be on your list: Vanille at 2229 N Clybourn Avenue. Absolutely the most amazing elegant scrumptious desserts.