Dining

These adorable desserts cleverly package all the flavor of a full-sized pastry into a miniature version that you don’t have to share.

Hit vegan carryout spot Burgeezy will take up residence at The Amp to take part in the Melon Kitchens Food Entrepreneurship Accelerator Program.

Chic snacks like oysters, sushi, and cheese and meat boards are served at the bar, along with short-rib paninis, pork arepas, and foie gras profiteroles. And a spirit of historical authenticity guides the cocktails. General manager Michael Gray (formerly of The Libertine) has made sure of that, with a timeline-themed menu based on the year the libation was invented. Feeling Victorian? Order an Absinthe concoction, served with a sugar cube and water. Or go back to the 1980s and slurp on a tart Cosmopolitan. If you were going to dress the part, though, we’d prefer to see petticoats and crinoline, not spandex and Aqua Net hair-poufs. 333 S. Delaware St., 855-200-3002.

Dionne Butler brings back his family’s beloved pizza to The Amp.

Menu favorites from new Mass Ave spot Mimi Blue Meatballs, and a national restaurant survey predicts the top food trends of 2015.