After closing his dessert locations Batch and P'ong earlier this year, Pichet Ong is back with Spot Dessert Bar, once again exploring the possibilities of Asian desserts. The modern cafe setting was designed by Pratt student Aob Sridarnop, and is made with 80% recycled materials, including reclaimed raw white oak handmade tables. Most items seem to be Asian takes on western ideas, such as the white miso ice cream Semifreddo (pictured), chocolate pudding with Thai coffee or coconut panna cotta. However, if pastries off a menu aren't what you need, Spot invites patrons to create their own ice cream, choosing from a variety of toppings to add to an ice cream base with a Pacojet ice cream machine. A clever idea, but some Iron Chef style ice cream abuse has got to be in the future.13 St. Marks Place, 212-677-5670

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