Ciambelline latte miele from Ca' Momi ($12)
A cream puff is just about the last dessert I'd usually order, but I couldn't resist this stunner from Ca'Momi. The cloud-light filling is nothing but cream and honey, fresh-tasting as if you'd just whisked it up yourself, so rich it leaves a slick of delicious milkfat on your lips. The pastry cradling it sports a perfect crust, a shatter-crisp shell around the edges; and a sparing powdered sugar sprinkle on top is just enough to distract you from all the richness. Their pizza is pretty swell too, but wow, this cream puff. camomienoteca.com
Arepas from Pica Pica Maize Kitchen
Arepas are the obvious draw at "maize kitchen" Pica Pica, and they're quite tasty—tender, fresh-tasting mellow corn dough with a real crisp and outside char (we could've used a little more salt to liven it up, but we're nit-picking saying so). Pictured here is a egg and tomato version, integrating nicely for a simple, fresh filling, but you can get anything from pulled pork to grilled tofu.
Spiced Lamb Taco from C Casa
If you're one of those "tacos should cost $1.50 and come from a truck" people, this taco is not for you. But if you are an "I love tender, delicate lamb" person, order up. The lamb shoulder, spiced with sage and rosemary and garlic, is paired with soft mounds of goat cheese and topped with a tangle of microgreens, thinly sliced jalapeños, slivers of mint, and an avocado crema; okay, so it's not really possible to eat this like a conventional taco, but the contrast of spice and cooling goat cheese, the mellow funk of lamb and the fresh crunch of greens, and the subtle, classic nod of mint all works beautifully. Even if it's portioned like a salad on a (very good) housemade corn tortilla. myccasa.com
"Candy Cap" French Toast from The Kitchen Door
If we reimagined a creme brulee as a French toast, it'd look something like this. This custard-soaked (and we mean soaked) French toast reclines on a bed of more custard, mingling with raisins, currants, and a maple sauce. It's the sultry-sweet top crust, with maple sugar that gets crackly and smoky when the French toast goes into the oven, against the scoopably soft innards that really makes this dish. French toast isn't generally exciting. This is. kitchendoornapa.com
Burnt Caramel and "Dad's Cardamom" Ice Creams from Three Twins
It's not the richest ice cream you've ever had, but it's silky-smooth and powerfully flavored and in flavors that nicely bridge creative and classic. I loved a salty, smoky burnt caramel and a "Dad's Cardamom" whose flavor was nothing but.
Chili Lime Tequila Tortilla Brittle from Anette's Chocolates
We had to read that description over a few times (chili lime brittle… okay, and tequila… and tortilla chips?!) but when you get a crunchy bite, it hits you all at once. While and yellow tortilla chip shards jut through a base of sparingly sweet, tequila-laced brittle, joined by toasted pumpkin seeds and sprinkled in lime and chile de arbol. Possibly the best thing to happen to salt and sweet since the chocolate-covered pretzel.
Anything meaty at The Fatted Calf
There are so many ways to experience The Fatted Calf that we can't just point you to one. You could order sausages to grill up at home; you could get any of their charcuterie products thinly sliced to go (I love the mortadella); or you could go with one of the sandwiches they have at their store just outside the market, their first retail operation. Pictured here is a headcheese sandwich, but if it involves meat (and it will), you're in good hands. fattedcalf.com