Two toast toppers—one lowbrow, one luxurious—come together in the Foie and Nutella, The Black Hoof’s most inventive dessert to date. A seared, darkly caramelized three-ounce slab of duck liver arrives sparkling with Maldon salt. The liver is perched on a slice of banana bread that’s been baked in rich buttermilk custard until it’s as dense and creamy as bread pudding. The plate is streaked with Nutella, sprinkled with crumbled hazelnut shortbread cookies, dotted with sherry-rosemary gastrique and finished with peppery lovage cress. Rich, sweet, salty, sour, creamy and crunchy, the bizarre combination of ingredients is a revelation. $25. The Black Hoof, 928 Dundas St. W., 416-551-8854.