When chef and owner of ChikaLicious Chika Tilman was brainstorming ideas for her restaurant concept, she realized smaller portions in the form of a flight of desserts allowed customers to have their cake and eat another couple petit fours too. Each of the menu’s prix frixe meals includes a palate-exciting amuse, a choice from the day’s selection of rotating desserts, and a range of petit fours artfully presented on chic white plates. Guests can choose to add on wine pairings or simply supplement sweets with more sweets should their curiosity not be sated. Chef Tillman’s Japanese heritage and French culinary education is evident in creations such as the mocha and hazelnut trifle with white coffee ice cream and honey parfaits in a five-citrus gazpacho with a pistachio lace tuile. The eatery only holds twenty people, affording all customers a view of the chefs and sommeliers working their magic in the open kitchen.