The key to any great sundae is the hot fudge, and at Norman's, a sunny, friendly white-bricked hole-in-the-wall, the house sauce is made with Belgian chocolate in small batches by Norman's wife. The result is lush and earthy and not too sweet, with a hint of salt, an extrathick consistency, and enough endorphins to cheer up Eeyore. There's more to a sundae than the topping, of course: Norman's pairs the fudge with Mitchell's superlative ice cream, available in a dozen or so flavors including mango, purple yam, chocolate caramel crackle, and a satiny smooth coconut (our favorite). With whipped cream, toasted almonds, and a ruby-red maraschino cherry on top, you have a classic.