Brittany Conerly
Darren Cameron opened a window that operates out of the, ahem, back end of his currently defunct Glazed Donut Works. Inspired by versions in New Orleans, he offers a menu of shaved ice classics, like the tiger blood trio of watermelon, coconut, and strawberry, whose syrup is puréed in-house, leaving fruit bits intact. He goes off book with dill pickle—served with a briny spear! But the real showstopper is the Piña Alotta. A hollowed-out pineapple harbors a bottom layer of vanilla ice cream, upon which sits shaved ice soaked with not-too-sweet coconut and pineapple syrups. Whipped cream and a maraschino cherry top it all off.