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The newest addition to the niche restaurant scene is the dessert bar. Room 4 Dessert (New York), Espai Sucre (Barcelona) and our most recent spotting, ChikaLicious, limit their menus to creative concoctions that satisfy even the most ardent sweet tooth.
A tiny 20-seat eatery in New York, founded by husband and wife team Don and Chika Tillman, ChikaLicious offers a 3-course menu for USD 12, consisting of a sweet amuse, the customer’s choice of main course dessert, and petit fours to top it off. The menu features dishes such as Honey Parfait in Blackberry Soup with Tarragon and Lace Crisp, and the signature Fromage Blanc Island Cheese Cake (described as ‘heaven on a plate’ by a customer on the restaurant’s TurnHere video).
The owners explain: “The idea behind an all dessert restaurant was something that we’d been thinking of for quite a while. Here in New York City, if you want a really fine dessert that’s taken seriously, you have to go to one of those fine restaurants. We wanted to create a place that would allow you to go have noodles across the street and then come here for a very nominal price to have a wonderfully treated dessert.”
A fun idea that lets adults live out their childhood fantasy of skipping dinner and going straight to dessert. The dessert bar is also a welcome addition to regular restaurants that work with tight seating schedules and rush customers from appetizers to cheque. Less need to hurry through dessert if it can be enjoyed at leisure elsewhere. 
Source: http://www.springwise.com/food_beverage/dessertonly_restaurants/
Jeffrey is a 30 year veteran of creating, operating, Coaching and consulting with successful restaurant & hotel concepts that include national, international, franchised and independent brands. He is also the president and founder of Summers Hospitality Group a full-service, national and international, Restaurant & Hospitality Coaching and consulting firm based in Fort Worth, Texas. Besides helping clients achieve success by working with them one-on-one, Jeffrey frequently speaks at and attend numerous industry events as well as at local, state and national small business groups in order to share his passion for the business of food and hospitality. You can call Jeffrey toll free at 888-9988-SHG (744) for a free consultation or email him using the form below.
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