"The smartest and very best savory king cake out there. Chef Nathan Richard makes the dough from white mountain roll and stuffs it with crawfish and goat cheese. A slightly sweet pepper jelly cream cheese plays the part of the icing, while chili flakes, dehydrated crab fat “sugar,” and green onions stand in for the tri-colored sugars. To make it truly fit for a king (or “make it a Rex”), ask for some Cajun Caviar on top. A small (without caviar) is only going to run you $16, with a $3 upcharge for caviar. Note: Orders must be placed 24 hours in advance." - Stephanie Carter