A spin-off of the wildly popular Dominique Ansel Bakery in SoHo, Dominique Ansel Kitchen might come to be known as the one without the Cronut. No matter. There are plenty of other exquisite temptations. Warm sticky toffee pudding with crème fraîche, mini matcha beignets and chocolate sea salt madeleines are made à la minute, ensuring freshness. There is also savory fare, including an amazingly delicious and crunchy croque monsieur and garlic bread croissants, the sort of inspired hybrid the French pastry chef became known for. Ordering is done at the counter; if it's a large one, you'll tick off the items you want—dim sum style—on a paper menu. Tickets are sold in advance for Ansel's dessert-only tasting menu served upstairs in the prep kitchen (Fri.–Sun., 7:30pm and 9:30pm). It's called U.P., for "Unlimited Possibilities." Indeed.