You can take Greenhouse Tavern's executive pastry chef Vince Griffith out to the ballpark, but you can't take the ballpark out of his recent creation. The pretzel and mustard dessert plate ($9), which looks like someone spilled a box of Cracker Jack, swings for the fences with its funky flavors. A house-made Stadium Mustard ice cream leads off the dish with unexpected and complex tang, while a silky sweet puree of golden raisins and root beer teams up with a savory peanut butter mousse, peanuts, shaved pretzels and gianduja cream — a chocolate hazelnut paste. Even if you're not a baseball fan, this dessert is a definite home run. 2038 E. Fourth St., Cleveland, 216-443-0511, thegreenhousetavern.com
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