I love places that take unusual combinations and can make it work. For the most part, this place seems to know what it’s doing when it comes to desserts.

For an appetizer, my husband and I started with the hamachi with kumquat which went really well together. I was glad the kumquat didn’t overpower the fish, which was fresh and sublime.

We then moved on to the four-course dessert prie fixe (which is the whole point of being there!). We had:

meyer lemon shooter with ginger gelee which was a little too sweet and they should have put it in a cup instead of a shot glass. First you get a mouthful of uber sweet liquid, then you get a mouthful of ginger gelatin, which wasn’t offensive but it could have been better. It would have worked a lot better as a soup so you could balance out the portions.

Vanilla cake with pickled mango *was a hit. Each component was fine in itself (the cake tasted too egg-like for me), but once you put it together there’s a “wow” factor. They definitely went better together than alone.

*chevre cheesecake, caramel and nicoise olives worked really well and was by far my favorite (maybe because it was less sweet than a typical dessert). My husband and I were fighting for the last bite.

Blood Orange Baked Alaska with Candied Fennel and Honeycomb—while it sounded unique, the flavors were so mute it was rather bland. I also didn’t see any honeycomb. Overall a good dessert, but not as impressive as the above two.

The last course was a Mignardise and we were served a shot of frothy milk with a hint of ginger and a cookie by the side. A nice way to end the prix fixe.

Our waitress was very sweet but we did come at 6pm (when most people are having regular dinner). I heard rumors that if you come later service can be very spotty.

Will definitely be back. I think it’s odd that this self-proclaimed dessert lounge will be serving entrees in a few weeks (I think it kind of ruins the dessert-only idea) but I guess maybe you have to in order to keep business running?