The "inside out sundae" at this San Fernando Valley spot starts with a big goblet that is chilled and dunked in hot fudge. Through the magic of physics, the fudge adheres only to the outside of the glass. Inside go three scoops of Dandy Don's vanilla ice cream, topped by whipped cream and chopped pecans.

Chef Don Dickman's three coppettas refers to the dish the ice cream is served in. Most traditional is the Modena with vanilla bean gelato, ripe strawberries and a 15-year-old syrupy balsamic vinegar. Nonna's is mango gelato topped with fresh blueberry compote (Dickman's grandmother's recipe) and crumbled amaretti cookies.

Pastry chef Sam Christopher lines up three scoops of homemade ice cream -- roasted banana, malted chocolate and Tahitian vanilla bean -- on a long plate. These are set on two caramel sauces and drizzled with bittersweet chocolate. Served with slices of butterscotch bananas and a warm banana bread cupcake topped with whipped cream.