You've got your crème brûlée here, your tiramisu there . . . and a town that's still awash in the same old predictable dessert choices. Except for Mise, where chef-owner Jeff Uniatowski has forever captured our sweet tooth with his clever "coffee and doughnuts" -- dense, sweet, fresh-from-the-fryer beignets, drizzled with fruit coulis, and served beside a tall cylinder of creamy espresso-flavored semifreddo. Pair it with a pot of French-press coffee, and let the bliss begin.