Dough – Butterfinger Cheesecake
In an eatery known for wildly over-the-top, endlessly shareable treats, this Butterfinger cheesecake marries Datz’s penchant for innovation with the traditional bakery case staple. Dough’s cheesecakes are house-made, resulting in a perfectly fluffy yet creamy filling with a crisp, substantial crust to match. Try one of the permanent flavors – including cereal and red velvet – or one of the day’s creative rotating varieties.
Del Frisco’s Grille – Coconut Cream Pie
Forget splitting dessert with this one. Del Frisco’s version of the vintage classic is marketed as being perfect for two, but its deconstruction makes it ideal for individual enjoyment. A homemade crust, filled with coconut custard, serves as the base for an airy cloud of whipped cream and a dramatic cascade of white chocolate shavings. A food critic once referred to the pie as “the devil in white chocolate,” so prepare for a sinfully delicious dessert.
ū.lë.lē – Candied Bacon Maple Ice Cream
Look no further for a dessert that matches sweet and salty in equally decadent proportions. Ulele’s signature dessert has made waves across food blogs and within the restaurant industry since it was introduced in 2014. The maple-flavored ice cream, which sits in a crème anglaise made with Knobs Creek bourbon and caramel, is churned with fresh ingredients on site. It’s then topped with crunchy corn flakes, waffle crisp and bacon – don’t ask, just enjoy.
