One must-order is the kakigori, a Japanese-style shaved ice dessert that Ernest manipulates into seasonal flavors. In the fall, there might be an apple tarte tatin version, loaded with caramel and buttery pastry flakes. Come winter, it could emerge as an orange creamsicle.
Watch the video above for a behind-the-scenes look at how chef Brandon Rice makes Ernest’s over-the-top kakigori, then book a table on OpenTable.