Soraya Kilgore's palace of sweets adds a sparkle to the Design District. Surrounded by tony shops such as Louis Vuitton and Dior, the former Alter and Brava pastry chef's MadLab Creamery entices young and old via edible glitter, swirls of pink cotton candy, golden-sheet sprinkles, and unique flavors of ice cream and chocolate. Try a blend of green matcha and rich chocolate soft-serve topped with hand-spun cotton candy and a whiff of glitter ($6 and up). Or savor a 100-gram piece of dark chocolate and cereal bark ($7.50) along with a slice of fluffy Japanese cheesecake ($7.50). Hours are 11:30 a.m. to 8:30 p.m. Sunday through Wednesday and 11:30 a.m. to 9:30 p.m. Thursday through Saturday.

On the edge of Miami Beach's Sunset Harbour, Bio Bio serves made-from-scratch Italian gelato. Among two dozen unique flavors are the sweet and salty, the ricotta and figs, and the yogurt honey and walnut. Each blend is served in a cup or cone, and some can be made into frozen slushies ($5.50 and up). Flavors are 100 percent organic and use fresh and seasonal ingredients. Beyond the shop's creamy blends, find cases of frozen desserts, from chocolate-covered ice pops and gelato cakes to fruit sorbet pops and mini gelato cones. Products, including all gelato flavors, are made daily in the shop's kitchen. Bio Bio is deeply rooted in Europe. The first location was founded nearly 60 years ago by an Italian family-owned company called MO.CA in Northern Italy's Emilia-Romagna region. The Miami Beach shop is the first in the United States. Try it from 11 a.m. to 10 p.m. daily.

Behind a wooden bar, a wall of bottles glows at Aubi + Ramsa. But this is no ordinary bar. Your choice of spirit will come in the form of an icy scoop, not a liquid pour. The space, for patrons aged 21 or older, offers frozen treats fused with various spirits, from tequila and rosé to vodka, gin, and red wine. Try Macallan 12-year single-malt Scotch blended with a creamy Belgian chocolate cream ($7 to $10), or a serving of Moët & Chandon Imperial Brut balanced with a light tangerine sorbet. Then there's the Kentucky Crème Brûlée, an organic vanilla-pudding ice cream made with Four Roses single-barrel bourbon and caramelized sugar sprinkles. A 3.7-ounce serving contains about 4.9 percent ABV and will set you back about $9. Consider it dessert and a significantly cheaper option than a cocktail at a nearby bar. Aubi + Ramsa is open from noon to 9 p.m. Monday through Thursday, noon to 11 p.m. Friday and Saturday, and noon to 7 p.m. Sunday.

A slice of key lime pie at the Dutch is distinctive. Maybe that's because executive pastry chef Josh Gripper takes the classic recipe up a notch by sprinkling it with sea salt, adding a smudge of passionfruit sorbet, and serving a light raspberry sorbet alongside. Garnished with a dollop of whipped cream and a drizzle of caramel sauce, his salted lime pie ($12) is a sweet, succulent, and citrusy explosion. Check it out from 7 to 11:30 a.m. and noon to 4 p.m. daily, 6:30 to 11:30 p.m. Sunday through Wednesday, and 6:30 p.m. to midnight Thursday through Saturday

It's 2 a.m. and you're in the mood for a fresh-baked cookie oozing with chocolate and sprinkles. Cue the cleverly spelled Phenomenom. You might be familiar with the South Beach shop's owner, 26-year-old Chuck Woodard, who created Chill-N Nitrogen Ice Cream and opened the brand's first location in Pinecrest in 2012. He sold his ownership in 2014 to pursue Phenomenom. Visit the shop for cookies the size of doughnuts, weighing about six ounces each ($4). With a moist and gooey texture and a soft center, flavors include chocolate chip, M&M's and Oreo, s'mores, half-and-half, and sugar sprinkles. Opt for the milk and cookies, which pairs a cookie with a large cup of milk. Try it noon to midnight Sunday through Thursday and noon to 3 a.m. Friday and Saturday.

Contenti Cupcakes churns out more than two dozen uniquely flavored cupcakes. All are made from scratch. Favorites from this South Miami operation include a key lime cupcake topped with graham cracker crust and key lime buttercream; a sundae garnished with chocolate ganache, sprinkles, and a cherry; and a guava-infused cupcake crowned with a dollop of cream cheese frosting. Orders for mini or standard-size cupcakes, which must be placed three days in advance, cost around $30 for a dozen or more. There's also an option to turn a cupcake into a large cake. Or go for a pie, such as key lime, strawberry, or salted caramel apple.

Big things are happening for Mojo Donuts & Fried Chicken in West Miami-Dade. The shop appeared on celebrity restaurateur Guy Fieri's Food Network show Diners, Drive-Ins and Dives. Also, owners announced plans to double the size of the store and open two additional locations in Miami-Dade. Mojo's success can be credited to the doughnuts, which have made the shop a raging success since it debuted in December 2016. More than three dozen varieties are lightly fried and then garnished with sprinkles, creams, or chocolate. Flavors include Nutella bacon, banana cream pie, and salted caramel cheesecake ($1.49 to $3.95). Don't leave without a bite of the chicken brûlée sandwich — a hand-rolled, caramelized bun stuffed with a tender piece of fried chicken and cheddar cheese. Doors are open 6 a.m. to 6 p.m. daily.

Across much of the Western Hemisphere, corn is life. And in few places is it more vital than in Venezuela, where corn-based cachapas and arepas are staples of many meals. For Edukos' chef Manuel Cabeza, corn is just as important at the end of the meal as it is throughout. Today, in this Little Havana gastropub, Cabeza dishes out a corn-infused flan called quesillo ($6). The genius here is in how he shucks and carves fresh corn, then steeps the kernels in the milk that ultimately becomes this silky-smooth, caramel-coated delight. The process yields subtle, nutty notes that make it tops in town.

Everything at midtown's GLAM Vegan is — well — glam. Though the name is actually an acronym (Green Living Animals Matter), the word applies to everything at this cozy, chic spot, from the glitzy gold flatware to the periwinkle-hued swag for sale. Everything has the touch of Janette Miller, cofounder and designer extraordinaire. From snacks and soups to flatbreads and bowls, the menu is omnivore-friendly and impossibly fresh. Cofounder/chef Todd Erickson sources locally, and almost everything is made from scratch, including the "meat" for the jackfruit tacos, which undergoes a lengthy marinating, roasting, and simmering process. On the sweet side, GLAM's signature dish is its rich and creamy ube pie ($7). Just like GLAM's gorgeous decor, the ube pie is gold-tinted and plum-colored and almost too lovely for its own good. The unique sweet treat is made with purple sweet potato, gingersnap crust, and allspice and comes topped with glittery gold-flake blackberries. The dish is entirely Instagrammable — and, honestly, who couldn't use a little more GLAM in their lives? It's open 11 a.m. to 10 p.m. daily.

Try finding a better lunchtime view than the brilliant blues you'll see from the patio at Plnthouse, chef Matthew Kenney's indoor/outdoor snack spot in 1 Hotel South Beach. The airy, sun-drenched eatery is all things bright and beautiful, from the sustainable wood decor to the lush hanging greenery. Once you're done gawking at the gorgeous surroundings and turn your attention to the menu, you'll find an array of whole foods, plant-based dishes, and raw items — so everything is colorful, fresh, and as good for you as it gets. Highlights include an iconic avocado toast with shaved veggies and chili oil ($14); a rich French lentil pâté with cashew-dill sour cream and rice crisps ($12); a crisp zucchini noodle bowl with pistachio pesto, cashew ricotta, and slow roasted tomato ($15); flavorful Thai paper wraps with red pepper, mango, red cabbage, chili almond butter, carrots, herbs, and tamarind dipping sauce ($12); and the lavish Golden One smoothie, packed with mango, pineapple, coconut meat, turmeric, aloe vera, MCT oil, camu camu, cinnamon, and pine pollen ($20). At Plnthouse, eating your veggies has never been so enjoyable. Hours are 8 a.m. to 6 p.m. daily.