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Best desserts: Miller Union

Staff Pick

Pastry chef Pamela Moxley has emerged as a beacon of light in the dark morass of mediocre chocolate lava cakes and soggy pies. Moxley, who worked pastry from the opening to the closing of Craft and Craftbar, is in charge of all things sweet at Miller Union. Everything the disarmingly passionate chef makes is seasonally driven, unpretentious and expertly executed. Fat, juicy blueberries dribble over an upside-down-style buttery cake encrusted with crumbly brown sugar walnuts and oat-laced streusel topping. Highlights from the summer fruit season included a tart filled with sticky fig jam, and sliced figs tossed in wine reduction with homemade Earl Grey ice cream. These desserts showcase Moxley's moxy in their quiet beauty and precise simplicity. 999 Brady Ave. 678-733-8550.

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