Part dessert and part cheese course, the Eccles Cake ($8) at John Dory comes hot with a side of sharp, crumbled Stilton. But it's the sweet stuff we focus on here, and this British pastry is no slouch. Outfitted in a topping of demerara sugar, the pastry shell is flaky and well-browned with plenty of butter. Some might deem it too dense or rich, but it's just right for the filling of sweet and boozy plump currants. Alternate bites with Silton that's all soft and melty from the heat of the cake. This might be the only place in NYC that offers a proper eccles cake, and it's a excellent one.