There's a different scent in the air at Phipps Conservatory these days, and it starts the moment you walk into the new entrance. To the right is Cafe Phipps, a casual dining operation run by Big Burrito. In keeping with the theme of the summer exhibition, simply called "Chocolate," executive chef Chris Noonan has tailored the menu to add another sensory element to the show.

Naturally, Cafe Phipps will feature chocolate desserts. Chief among them are a dark chocolate mousse cake, a chocolate raspberry torte and a personal-sized chocolate fondue served with fresh fruit and other dippables. But less expected is a chocolate salad made with organic spinach, croutons made from Eleven's famed chocolate cherry bread, strawberries, Maytag blue cheese and a chocolate balsamic vinaigrette.

"I think people have been a little bit afraid to use chocolate in savory dishes until lately," says Chef Noonan, a veteran of Soba, Casbah and the Warhol Cafe. "Now everybody wants to know the percentage of cocoa butter, the darkness, the anti-oxidants. Chocolate is finding this new niche."

One of the dishes Chef Noonan created is a pulled-pork barbecue with chocolate chipotle sauce. It's topped with melted cheddar and placed on Eleven's crisp panini bread. Best of show? How about Nutella, the decadent Italian spread made of chocolate and hazelnuts, layered with bananas and toasted in a panini press? The menu at Cafe Phipps changes seasonally, and Chef Noonan is hard at work on the lamb mole as well as planning some chocolate dinners. No time to eat? Bags of chocolate from Mon Amiee Chocolat in the Strip are available to go!