203 Hamilton St., Birmingham; 248-593-6060;
Oddly, for a chef and a restaurant decidedly not of the barrio, Barrio's tres leches cake is even better than those from Mexicantown bakeries; it's richer than it is sweet, though it's plenty sweet. The three milks used to soak this traditional Latin American gem are evaporated, condensed and heavy cream, but the sponge cake is full of air bubbles and doesn't come out soggy. Chef Hammond Lawton's version comes swimming in cream and topped with cinnamon-spiked whipped cream and cubes of raw mango.
