Speaking of ice cream

I'd expected the ice cream to be great, but the sauces took me off guard. Owner Molly Neitzel has teamed up with Veil pastry chef Dana Cree, so instead of run-of-the-mill scoop wetters, you get toppings worth eating alone, like bu-bu-buttery vanilla bean butterscotch and a sweet (seasonal!) orange-rhubarb compote that screams to slide down a mountain of the strawberry-balsamic ice cream. (Put that stuff in a jar!)