If you’ve ever had a Hoodsie Sundae Cup, you’ll understand how Clio chef/owner Ken Oringer made the leap from the novelty ice cream to his black truffle fondue. One of a handful of Clio classics the chef has resurrected to celebrate the Back Bay restaurant’s final days before its Dec. 31 close, the two-layer soup is inspired by the dessert’s scoop-from-the-bottom design. To eat it, dig down into the glass fishbowl for a spoonful of the inky, truffle-enhanced broth and pull up through the silky celery root mousseline surface, garnished with bitter cocoa.

Black Truffle Fondue, $25 at Clio, 370A Comm. Ave., Boston (617-536-7200)
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