North End Grill's pastry chef Alexandra Ray (formerly of Gramercy Tavern) has a way with ice cream sundaes. Our favorite on the summer menu is a concoction of strawberry and vanilla-bourbon ice cream topped with caramelized brioche croutons (buttery, light bites which I'd gladly eat by the handful). It's paired with vanilla bean whipped cream and toasted pine nuts. And on the menu until next Monday is this Peach Sundae (pictured, $9), with alternating scoops of fresh peach ice cream and raspberry sorbet, all tied together with a pour of spiced peach-ginger compote, pecan streusel, and ginger whipped cream. Grab a tall spoon and dig in.