The specialty at this popular, ingeniously realized niche restaurant is dessert and dessert only. Most of the action takes place behind the bar, where the pastry chef and co-owner, Chika Tillman, and her assistants whip up their creations—sorbet floating in sparkling wine, melting wheels of fromage blanc “cheesecake” on great blocks of ice—with the diligent intensity of world-class sushi chefs. On weekend nights, the line can snake out the door and down the block. — Adam Platt
Pre-Fixe Menu
Three-course dessert, $12; with coffee or tea, $15.50 ; with wine, $19
I wanted my out-of-town guests to have a unique NYC experience and this place delivered 1000%.
Always crowded, this 20-seat, modern, chic hidden gem has fast turnover. We waited about 15 minutes.
You MUST sit at the bar.. sitting at the tables is pointless because half the fun is watching Chicka make your desserts in front of you!
For $12, you get an amuse buche, a choice of an dessert and a finishing of petit fours which are a daily surprise. We started with an espresso gelee & vanilla cream - absolutely out of this world.
If this is your first time, definitely try the Frommage Blanc - I couldn't believe that this was a cheesecake... it literally melted in my mouth.
My friends had the Hot Apple Soup with Carmel ice cream and the Chocolate tart with peppercorn ice-cream. We sampled each others and couldn't stop eating.
I'm addicted.. and believe me, I will be taking ALL my out-of-town guests here!
On a beautifully sunny New York City day in early august I was introduced by friends to what will forever be a favorite addiction ChickaLicious Dessert Bar located at 203 E. 10th Street (at 2nd ave.). That day I indulged in the very reasonably priced 3 course Prix Fixe menu not once but twice as I brought my mother back later that evening to delight in the heavenly treats. The experience was wonderfully mind blowing as my palate was enchanted by light, clean, fresh flavors it had never had the opportunity to experience before. The experience is not complete without the perfectly chosen wine pairings that don't simply compliment the desserts but actually augment them. It has quickly become my favorite place, the train ride no longer seems extensive because as the streets whiz by I dream about poached fruits, brioche bread puddings, ginger biscuits with caramel sorbet in lime soup and of course of my favorite the Basil sorbet. I can't seem to stop myself from telling others about it and when asked how it is I always reply the same way, "It was Perfect."