In the center is a scoop of salted caramel ice cream: smooth and almost smoky. And all around is warm, sweet porridge ($10) composed from Guinness-soaked sourdough rye. It's accented with brown sugar and is creamy but still light in texture, with the Guinness offering the slightest bitter edge. Should you eat the ice cream first, or let it melt, stir it in, and eat it all together? Decisions, decisions. I say go half-half. The porridge is finished with a dusting of caramelized chocolate crumbles. It's one dessert you'll want to keep all for yourself.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.