Just a spoonful of sugar ...

Like desserts that blow your mind?

By summer’s end, when Sam Mason opens Tailor in SoHo and Jehangir Mehta opens Graffiti Food and Wine Bar in the West Village, Manhattan will have at least six small, quirky dessert-centric restaurants. All but one — the Japanese-inspired Kyotofu in Hell’s Kitchen — will be owned and operated by pastry chefs.

(...) With his co-chef, Fran Derby, (Mason) developed a selection of savory dishes with one foot in the pastry kitchen, including a foie gras cupcake, pork belly sauced with a miso butterscotch sauce and a foie gras and peanut butter terrine sprayed with unsweetened cocoa about which he can barely hide his glee.

Come for a visit, ChikaLicious is right up the street.

Pastry Chefs, Refusing to be Sweet [NYT]