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Following in the cocoa-stained footsteps of European arrivistes like La Maison du Chocolat, Debauve & Gallais, and Pierre Marcolini, Normandy-based chocolatier Michel Cluizel opened a Manhattan outpost of his own, enriching the life of the New York chocoholic exponentially. Cluizel is a bean-to-bar producer known for its single-origin varietals, its Nuancier discs in ascending cacao percentages, and its bonbons, all of which are available at the shop, a joint venture between Cluizel and Richard Perl, a New York lawyer, connoisseur, and self-appointed chocolate sommelier. Hot chocolate is served by the cup, pitcher, or thermos, and a full liquor license enables the pairing of chocolates with the appropriate spirit, from pear brandy to tequila. — Rob Patronite and Robin Raisfeld

On Thursdays, Fridays and Saturdays, when Chocolat Michel Cluizel stays open after ABC shuts it's doors, at you can access the chocolatier through Pipa at 38 E. 19th St., or Lucy Latin Kitchen at 35 E. 18th St.