Dasher & Crank

Why We Love It: The scoop: Chef Thomas McCarthy, formerly of Zuma and Morimoto in Philadelphia, creates unique flavors inspired by local artisans, like JoJoTea and Per’La Roasters, and ingredients. “Mexican Tarragon came about after a couple of women had picked up some tarragon at the Arsht Center farmers market,” he says, so he whipped up a batch and now it’s on the menu. Other flavors include Chicken and Waffle, with crunchy bits of chicken and maple syrup sweetness; coconut-based Salty Beach; and Ube Macapuno, made with purple yam and tasting vaguely like breakfast cereal and popcorn. One third of the menu is dairy-free for the lactose intolerant and vegans. You won’t find much in the way of sprinkles or gummi worms – “whimsy can only go so far,” says McCarthy. The interior design, a counterpoint to Wynwood’s explosion of color and chaos, is austere, with pale wood oversized “steps” that rise along one side of the wall like bleachers so patrons can eat ice cream like they’re sitting on a stoop. One smart touch is the use of metal spoons for tasting. Don’t miss: Chocolate Chipotle using chocolate from Ecuador, with a mild but satisfying kick.