What: The s’mores pot de creme, a deconstructed s’more with a bowl of chocolate ganache custard topped with torched marshmallow fluff and a side of homemade graham cracker shortbread cookies.
What makes it delicious: Besides the local angle—fluff is from Somerville!—the cookies are baked in-house with a shortbread recipe, but with some flour subbed out for graham cracker crumbs. Plus, the chocolate ganache is only made richer by cooking it with a custard base. “It’s the flavor of s’mores, but the custard comes out extremely rich,” head chef Luke Beardslee said, adding that it’s made similarly to creme brulee.
Plus, the cookies serve as the perfect vehicle for shoveling the fluff/chocolate combo into your mouth as fast as you can carry it. Which will be shockingly, all-consumingly fast. Don’t say we didn’t warn you.
Lucky’s Lounge355 Congress St., Boston