Lysée

"A nod to her culinary and cultural heritage, Eunji Lee’s dairy-free, “maeimil” hot chocolate at her French-Korean bakery in Flatiron is made with a base of toasted buckwheat-infused oat milk and a torched homemade vanilla marshmallow.  The result is a very light, subtly sweet hot chocolate that has a nutty, nearly malted profile and provides an intriguing departure from the traditional milk or cream-based fare." - John Tsung

"Part museum, part bakery, part one of the best viennoiseries, chef Eunji Lee makes a wide variety of cakes and desserts, some so beautiful and intricate that they could be on that Netflix show. Strictly speaking cake though, her aptly named V.I.C. (Very Important Chocolate Cake) is impressive in any variation: You can order it to stay on the first floor, or spring for the medium ($80) or large ($120) versions on display in the upstairs gallery." - Mike Chau

"At this dessert gallery in Flatiron, pastry-making is a high art. You’ll find things like corn mousse cake that looks like an actual ear of corn, or their signature Lysée, a delicate Korean cake made of toasted brown rice and pecan. You might have to wait in an hour-long line, but treat this place like a real restaurant and it’ll be worth it. Get your food to stay, and use a gold fork to eat. They sometimes even have some savory items, like a leek quiche served with creme fraiche sauce in a porcelain creamer." - molly fitzpatrick, bryan kim, will hartman, willa moore, neha talreja

"Eunji Lee of Lysée was a semifinalist for Outstanding Pastry Chef." - Melissa McCart

"A refined and delicate pastry shop known for its offerings executed with great technique." - Nancy DePalma