Once you get past the straightforward names (ie: Coffee and a Cookie, Beer.Cheese.Bacon), The Sugar Cube food cart owner and pastry chef extraordinaire Kir Jensen’s menu reads like something you’d find in a high-end restaurant, not surprising considering her dossier includes stints at Genoa, clarklewis, and the Ritz Carlton. The Coffee and a Cookie, for instance, is an inch or so of sinfully creamy coffee panna cotta in a squat Ball mason jar, topped by a soft dollop of whipped cream and whisper-delicate shavings of chocolate, and accompanied by a crisp gingersnap covered in a light crust of sugar that glitters like fresh snow after a big freeze ($6). The Beer.Cheese.Bacon–a small, round, and impossibly moist and rich Guinness and ginger stout cake topped by a scoop Fifty Licks Tahitian vanilla bean ice cream, praline bacon crunch, a light drizzle of bitter buckwheat honey, and snowy little shavings of white cheddar, rings in at a scant $7, and is served in a real glass jar on a delicate pink-flower lined china plate. In addition to the more elaborate desserts, Kir’s menu features an “Ultimate Brownie” topped with bittersweet chocolate ganache, fleur de sel, and a grassy green olive oil ($3.50), and hot drinkable deliciousness like the Hot Chocolate Malted ($5) with Ovaltine chocolate malt, whole milk, Venezuelan Maracaibo Creole milk chocolate, whipped cream and smoked Hawaiian salt, which you will want to pair with her cupcake of the week ($3-$3.50), whatever it is, because one of Kir’s magic sugarpowers is her ability to make unbelievably moist and flavorful cake, cake so good you cry a little bit when you eat it. And that’s what dessert is all about.
