Forget tempura cheesecake and green tea ice cream, in-house pastry chef Keith Freiman’s dessert menu now includes chocolate layer cake with strawberry compote, red velvet cake with berry sauce and fresh strawberries, molten chocolate cake with ice cream and chocolate sauce, warm apple crumb tart with caramel ice cream and caramel sauce, vanilla crème brûlée, with almond biscotti, peanut butter pie with candied peanuts and caramel and chocolate sauces, key lime pie with fresh raspberries, and coconut panna cotta napoleon with berry sauce and fresh raspberries. Philippe Chow,  Collins Avenue and 23rd St. , Miami Beach,  (305) 674-0250,


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