Fluid gels and foams are nice. But sometimes you want a good old-fashioned sugar bomb, no frills or xanthan gum included. So you turn to Joshua Gripper, Miami's sheikh of sweets, who has the ability to transform even the coolest diners at the Dutch into sugar-buzzed toddlers. He does it with slices of pie ($12) filled with salted lime custard, warm figs and apples, and banana cream. Sometimes Gripper unpacks a Boston cream doughnut and encases the buttery cake in vanilla custard ringed by macerated blueberries. Other nights, he may send you home with coconut-cream dreams. If there's no pie in your eye, don't worry. Gripper's extensive resumé includes work at two-Michelin-star restaurant Oustau de Baumanière, DB Bistro Moderne, Butter, and Café Boulud. He can turn out the elegant, buttery French cookies called palmiers with ease and then pair them with the best churros and funnel cakes the city has ever seen.