Michael Laiskonis, the former executive pastry chef at Le Bernardin, is now the creative director of the Institute of Culinary Education, but he says he missed turning out high-end restaurant-style desserts. So starting Sunday, he will run an evening dessert bar in an Upper West Side pastry shop, Récolte. It will be open Wednesdays through Sundays, starting at 7 p.m., after the shop closes. Three courses of elegantly fashioned sweets, like a version of s’mores with smoked chocolate, marshmallow and a graham cracker; or a verrine of passion fruit and chocolate in a glass, are $23. There’s also a savory cheese plate. Coffee, tea, chocolate and fruit drinks will be served, but as of now, no alcohol.
Récolte Dessert Bar, 300 Amsterdam Avenue (74th Street), 347-207-3728, therecolte.com.
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