Jake’s, merging it with Cooper’s Wine Bar next door, and we’ll have more on that soon. However, the best thing we ate during a recent visit was a dish that’s been on the menu for quite a while: the ice cream taco. It’s a visually fun and delicious combo that’s actually pretty light, despite appearances to the contrary.
Pastry chef Debbie Tonsey churns vanilla ice cream in house, making it flavorful and only slightly sweet. Two huge scoops are folded inside a cinnamon-sugared tortilla shell, fried to a crisp. Fresh berries and swirls of white chocolate sit atop the taco, and when you drag a forkful of the fruit-cream-shell trio through the caramel and raspberry sauces on the plate, it makes for a perfect bite. We would be lying if we said we didn’t finish the whole thing, solo ($11; 215-483-0444).