Made properly, or not at all

Dessertlicious began with a simple, stubborn idea: a dessert should be made the moment you order it, not pulled from a chiller. So we build ours to order — Belgian waffle batter pressed until the edges crackle, churros piped and fried in small batches, milk cakes soaked overnight so the sponge drinks all three milks.

Our menu wanders from the classics to whatever the internet is obsessed with this month. Crunchy Oreo waffles and dipping churros sit happily next to pistachio kunafa loaded with buttery toasted kataifi, and tres leches that is somehow both light and completely indulgent.

Everything is finished by hand — the chocolate poured, not sprayed; the nuts roasted, not scattered from a packet. It takes a few minutes longer. We think that is the point.