Freshly sprung from Spice Market and 66, Pichet Ong will whip up caviar tartlets with crème fraîche ice cream, fall-melon shaved ice, and fifteen-layer Armagnac cake with pickled apricot (pictured).
• 150 W. 10th St., nr. Waverly Pl. (212-929-0898); October.
The ice cream is made from soy milk and the cheesecake from tofu at this Japanese dessert bar and bakery, the first American branch of a Kyoto-based chain.
• 795 Ninth Ave., nr. 48th St.; October.
Yet to be Named
At wd-50, Sam Mason matched Wylie Dufresne innovation for innovation, erasing the line between savory and sweet. At his (mostly) dessert lounge, terrines will combine foie gras and peanut butter, pork belly will be ladled with miso butterscotch, and mixologist Eben Freeman will dehydrate rum-and-Cokes.
• 525 Broome St., at Thompson St.; November.