Blondie and Milk at Eat Me Speak Me

Chef Jarrett Stieber has become known for his quirky menu descriptions (“naive fennel,” “Gnudi and the Blowfish,” etc.). But despite the many nicknames he’s given to his now-beloved blondie and milk over the years, from Milky Blaylock to Four Non Blondies, the words he uses to describe the dessert get right to the point: ecstasy, happiness, bliss. These tawny bars are seductively chewy and get a liberal sprinkling of flaky Maldon sea salt before baking. The combo gives each bite a hint of depth and refinement. But not too much: Stieber serves his blondies with straws and a ramekin of whiskey-spiked milk and blondie puree for some dippin’ and a-sippin.’ $5.