Comme Ça executive chef Brian Howard’s recent brunch/lunch menu revamp has brought us this supremely decadent dish: the duck confit cinnamon roll ($12). It’s an oversized cinnamon roll stuffed with duck confit, slathered with “frosting” (duck fat, bacon, powdered sugar and real maple syrup), topped with duck chicharrónes (fried rinds) and served alongside pork belly. Each bite of this gloriously gooey dish is savory, smoky, salty and sweet—a tempest of tastes.

Good as the cinnamon roll is, the oxtail eggs Benedict ($17) is even better. Oxtail—braised for 48 hours—poached eggs and Bloomsdale organic spinach are layered atop a Gruyère and pepper gougère (think: flaky pastry). The coup de grâce? A truffle Hollandaise sauce so addictive you’ll want to lick the plate clean. Go ahead, you’ve got my permission.