For many people dessert is the best part of the meal, whether you are a chocoholic, a purist cheesecake fanatic or simply don't care too much about the sweet stuff, there is that special make-room-for-dessert dish that you must try at least once in your life because it is THAT good and worth every single calorie.
How does a warm homemade sticky bun with maple-bourbon toffee syrup, pecan butter, candied bacon and sweet potato homemade ice cream sound like? Nothing short of genius, because this melange of southern flavors marry exceptionally well in Swine's Sticky Icky Bun, a creation of Chef Max Santiago, head Pastry Chef for the southern restaurant who definitely outdid himself with this one.
First, you get the incredible smell of the warm bun when the dessert approaches the table. The visual is nothing but stunning, not to mention daunting, because the dish is not small (so get ready!) and there is a technique to eat his bad boy. Begin by spreading the pecan butter on top of the bun and let it melt a little, cut the bun in bite sized pieces and in every bite try to get some syrup, a little candied bacon and cold sweet potato ice cream. What happens in your mouth is an explosion of flavors and textures that send your endorphins through the roof and make you say "mmmmmmm".
This dessert is in essence simple but yet with so many layers of flavor that each bite is like a party in your mouth, and the type of dessert that you should plan your dinner around to because it will make end your meal on a very, very high note.
Chef Max has other amazing desserts in his menu with equally stunning presentations, however the Sticky Icky Bun has made the top 5 list of Miami desserts... and for a good reason, it is absolutely delicious!