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Eat Cetera

Katie Sokoler/GothamistCompose Dessert: This intimate Tribeca restaurant and bar serves dinner for just ten guests a night at the elegant chef's counter, where an 8- to 10- course tasting menu changes daily according to market availability. It's a bit of a commitmentâthe whole shebang costs $120, with cocktail pairings for an extra $80âbut we've heard very good things about fastidious chef Nick Curtin (Noma). If you want to check the place out with going whole hog, Compose is now offering a dessert tasting menu for visitors with a late night sweet tooth. Curtin's recruited his Noma colleague Micah Phillips, who's also worked at Blue Hill at Stone Barns, Locanda Verde, and Jean Georges. Not exactly a lightweight. The tasting itself moves from savory dessert interpretations into the sweet. $40 gets you three courses and a Mignardise; right now the preliminary menu looks like this: tCourse 1: Roots - Beet Sorbet, Candied Parsnip, Carrot Cake, MacatCourse 2: Chocolate - Caramelized White Chocolate, Milk Chocolate, Dark ChocolatetCourse 3: Milk - Burnt Milk, Milk Jam, Milk CrisptMignardise: Hazelnut Cake with Salted Chocolate Ganache and Brown ButterAnd for an extra $20, you can add cocktail pairings. You can stop always stop by Compose just for cocktails without a reservation, but the restaurant encourages guests to call ahead for the dessert tastings. 77 Worth Street; (212) 226-1444 — Gothamist

Published Feb 2, 2011

Modified Feb 2, 2011

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Click through on the photos for the scoop on the fancy new dessert tasting menu at Compose; the not-so-fancy new hot desserts at Cold Stone Creamery; and details on the upcoming Luckyrice Festival, for which tickets go on sale Thursday.