Atlanta is a great town for dessert, and it just keeps getting better as pastry chefs branch out and move slowly from safe favorites into the world of creativity and daring. No one does that better than David Jeffries at PARK 75, who has his head in the clouds of invention while he keeps his feet planted on the solid ground of technique. His tarts are a marvel flaky, rich crusts around centers like pine nut and maple, with rosemary ice cream, each flavor both assertive and harmonious. Youll find no boring crème brulee here, but instead a crème brulee tasting, with flavors like lemongrass-ginger and ancho-chocolate. Sweet.