"This award-winning restaurant has stolen the hearts of diners and critics with its small plates and craft cocktails. Like chef Andy Hollyday's menu, the desserts are modern takes on delicious classics. Even a simple sundae takes on a refined form here, made with brown butter, pears, candied pecans, rum caramel, and toasted meringue. Past favorites have included a chocolate chip semifreddo, corn tart with blackberries and kettle corn; and a seasonal peach shortcake with whipped ricotta." - Serena Maria Daniels
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