• The Marrow

  99 Bank St., at Greenwich St.; 212-428-6000

  Like all of the best desserts, this regally portioned dish at Harold Dieterle’s latest restaurant has something in it for everyone. The cake itself ($10) is cut in slabs large enough to feed a small party of lumberjacks, and contains enough dense, molasses-­rich sweetness to satisfy the most jangly, strung-out sugar addict. There’s a cup (or two) of Sixpoint Brewery’s Diesel stout mixed into the batter for boozehounds, and a fresh snap of ginger to evoke the joys of your favorite (okay, our favorite) childhood cookie. Big eaters will focus on the moist, rich quality of the cake itself, and more delicate eaters will focus on the trimmings, like slices of roasted pear, and the scoops of housemade honey ice cream, which gently dissolve into the crumbling cake as you eat it, like some delicious, slightly liquid form of sticky-toffee pudding.

From the 2013 Best of New York issue of New York Magazine