Easter is a time of joyous celebration for families around the world – and we’ve got more than 50,000 restaurants worldwide that are pulling out all the stops to help you and your loved ones honor the day. Savory menus abound with over-the-top brunch creations and memorable entrees, but the fun doesn’t end there. Pastry chefs are creating sweet treats that go beyond the basic for this special meal. Check out these 15 Easter desserts for a taste of what awaits. Not near any of these spots? OpenTable can help you find a restaurant near you.

Et Voila, Washington, D.C.
This opulent opera cake will make you burst into song. Pastry chef Alex Malaise crafts the circular sweet with coffee buttercream, coffee-chocolate ganache, Kahlua-soaked vanilla biscuits, and blond chocolate. To give it a springtime sensibility, he complements it with a crunchy nest of kataifi drizzled with chocolate, as well as a puff of maple-sherry vinegar foam. Make a reservation at Et Voila.

Little Goat, Chicago, Illinois
No matter what the season, we love us some cookies. Case in point are these spring-themed shortbreads. If some bunny loved us, they’d hop over and buy us some (hint, hint). Make a reservation at Little Goat.

Nobu Fifty Seven, New York, New York
These limited-edition Easter bonbons are only being served on Sunday. Painted like pastel Pollocks, the cheery confections conceal miso hazelnut crunch, hazelnut sponge, and vanilla gelato. Don’t forget to take a picture before you take a bite (#doitforthegram). Make a reservation at Nobu Fifty Seven.

The NoMad Restaurant, Los Angeles, California
Start your Easter on a sweet note with these custom croissants. Executive pastry sous chef Henry Molina forges the pink pastries with fresh strawberries from the farmers market. They’re almost too pretty to eat. Almost. Make a reservation at The NoMad Restaurant.

Central Michel Richard, Washington, D.C.
Lemon meringue pie aficionados will fall hard for this playful take on the classic. The Lemon Eggsceptional features a trio of “eggs”: hazelnut chocolate shells, meringue whites, and lemon curd yolks. They’re complemented by passion fruit sauce, graham cracker-pistachio crumble, and coconut sorbet. Make a reservation at Central Michel Richard.

Honey Salt, Vancouver, British Columbia, Canada
You’ve never had a carrot cake quite like this. These darling cake bites spring out of chocolate soil. They give a whole new meaning to the phrase “garden to table.” Make a reservation at Honey Salt.

The Dearborn, Chicago, Illinois 
This tart was built for Instagram. A rainbow of fruit circles, spheres, and swirls create a tapestry-like topping. Underneath, a vanilla crust cradles ricotta lemon cream. Make a reservation at The Dearborn.

Santina, New York, New York
When you’re in the mood for something light and bright, order this dessert. A hollowed out grapefruit is filled with grapefruit sorbet pocked with frozen grapefruit segments. It’s topped with slender squiggles of candied grapefruit rind and fresh mint. Make a reservation at Santina.

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We all have that friend (maybe it’s you!) who has to try everything, from offal dishes to those crafted with the Next Big Thing. While insects such as ants, grasshoppers, and crickets are already popular in parts of Mexico and elsewhere in the world, this sustainable source of protein has recently swarmed menus across the U.S. and Canada. Grab your favorite adventurous eater and hit up one of these restaurants serving insects for an adventurous meal to remember. Not near any of them? OpenTable has you covered with more than 50,000 restaurants for any craving or occasion.

Gusanos de Maguey at Bakan, Miami, Florida
Bakan has two creepy-crawlers on the menu. In the gusanos de maguey (pictured), agave worms are pan-fried to crispy perfection with guacamole and served on a blue corn tortilla. The escamoles feature ant eggs sautéed in butter, shallots, epazote, and guacamole served on a blue corn tortilla. The latter are harvested from Real del Monte, a town in Hidalgo, Mexico, while the former comes from Oaxaca, Mexico. Make a reservation at Bakan.

Chapuline Tacos at Oyamel, Washington, D.C.
Named for the oyamel tree of central Mexico (where Monarch butterflies flock in the winter months), Oyamel serves the Oaxacan specialty of sautéed chapulines (AKA grasshoppers), shallots, tequila, and guacamole under the direction of legendary chef José Andrés. Make a reservation at Oyamel.

Black Ant Guacamole at The Black Ant, New York, New York
Insect options abound at Jorge Guzman’s East Village eatery. The aptly named black ant guacamole (pictured) comes topped with ant salt. Several dishes also feature chapulines, including grasshopper-crusted shrimp and Yucca-manchego grasshopper croquets. Make a reservation at The Black Ant.

Toasted Chapuline Tacos at La Condesa, Austin, Texas
Adventurous diners-in-the-know ask for this make-your-own-taco, secret menu item. Featuring toasted chapulines, avocado purée, garlic epazote, and lime juice, it’s served with Barton Springs Mill corn tortillas and two salsas. Make a reservation at La Condesa.

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