Pastry Chef Stephanie Nikolic tells us the origins of Delmonico’s recipe for this Southern dessert staple are unknown, but it’s so popular, “it comes with the restaurant and no one would dream of taking it off the menu.” One bite past the crackling crust, bursting with pecan, butter, egg and sugar goodness and you will taste why. Nikolic says baking the individual pies in “old-fashioned, buttered, cast-iron pans” makes all the difference, giving it a “comfort food, homemade feel.” True enough, but we think topping it with a dollop of vanilla ice cream, alongside some silky whipped cream, atop a perfect, sticky-sweet caramel sauce, is pure Big Easy.  While you are at it try the legendary prime hamburger and pan-seared fois gras.  Don't forget to ask Max Solano to mix you a drink from the Secret Cocktail Menu.  Winner of Desert Companion 2015 Restaurant Awards for "Bartender of the Year."