Sometimes we don't mind skipping the sweet stuff at the end of the meal, because plenty of restaurants treat dessert like a sugary afterthought. But not Avalon. After a lavish feast of executive chef Travis Watson's "contemporary coastal cuisine" — California-meets-Mediterranean fare with an emphasis on seafood — we'll always make room for a little extra somethin' somethin'. That's because Watson used to be the corporate pastry chef for Fox Restaurant Concepts, and his desserts are as playfully creative as they are yummy. From a modern twist on strawberry shortcake and a festive brownie sundae with toffee popcorn, to Avalon's hauntingly decadent roasted banana bread pudding, these confections are pure pleasure from the first bite to the final plate licking.