Katie Sokoler/Gothamist

Compose 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:

Course 1: Roots - Beet Sorbet, Candied Parsnip, Carrot Cake, Maca
Course 2: Chocolate - Caramelized White Chocolate, Milk Chocolate, Dark Chocolate
Course 3: Milk - Burnt Milk, Milk Jam, Milk Crisp
Mignardise: Hazelnut Cake with Salted Chocolate Ganache and Brown Butter

And 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

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