Last night, after a ridiculously gluttonous meal of Crispy Pork Belly (sweet n’ sour apples and onions, charred brussels sprouts, pumpkin seed oil), Federal salad (fennel, tangerine, red radish, crispy onion, whiskey-barrel vinegar), Warm Bavarian “Bretzel” rolls (federal spice mix, spicy mustard, duck schmalz), Figs n’ Cream (burrata, concord grapes, oats, nuts, rosemary biquit crumbs), Buffalo-style Pig Wings (blue cheese mousse, pickled carrots, celery), Butternut squash & prosciutto salad , pineapple-wrapped foie gras, Crispy Potato-Wrapped Knockwurtz (smoked pork sausage, red cabbage, spicy mustard), we ordered dessert. Obviously.  The bacon-sprinkled, sticky bun-cum-bread pudding creation, topped with bruleed marshmallow fluff, was beyond decadent.  Not even thoughts of tomorrow’s Pilates session could minimize the impending damage. Thus, we surrendered.  The charred, white fluff, so airy and sweet, mimicked the creme anglaise typically served with bread pudding.  It melted down into the warm, dense, doughy abyss and permeated every crevice with a perfect balance of rich, savory, and sweet. I need a nap.-Shari