3 of a Kind checks out three places across the country to try something cool, new and delicious.

Desserts are for those with a sweet tooth. But some pastry chefs are upping the savory side of the finale meal. With ingredients like vegetables and grains, meats and pepper, anything seems to be savor-worthy these days for the final course.

Sweet Corn Ice Cream, Norah, West Hollywood, Calif.

This recently opened Southern-inspired restaurant offers the eternal taste of summer with a dairy- and gluten-free Sweet Corn Ice Cream. Churned using corn and coconut milk, the ice cream is topped with coconut caramel, almond crunch, lime zest and a sprinkling of sea salt, making it the ideal dish for the not-so-sweet set.

Parsnip Cake, Blackbird, Chicago

Each dessert on Pastry Chef Nicole Guni’s menu pulls in a savory element or two. She likes to experiment with grains, including barley and buckwheat. Her latest creation is a parsnip cake that is lightly drizzled with sorghum syrup, then steamed. The dish is served with sorghum-compressed roasted parsnips, toasted oats, lemon-yogurt sherbet and fresh thyme.

Caprese Bon, Bon Bon Bon, Hamtramck, Mich.

This truffle shop in a Detroit suburb takes beautiful French chocolate technique and mixes it with unheard-of flavor combinations. There are unique sweet takes, like Making Whoopie, with whoopie-pie batter and buttercream. But some of the most-creative bons (bite-size confections) are savory, such as Caprese, a chocolate shell filled with tomato jam, basil-ricotta ganache and balsamic glaze, and Bacon & Eggs, with Italian meringue, custard ganache and shaved coppa.