The Gayot.com guide describes the cuisine at Cassis as "French bistro gone tropical Island-style" and declares that "If it is possible for a course to lift a dining experience to the extraordinary, it happens with the desserts from pastry chef Cherilyn Chun. If you do nothing else, leave room for one of her top notch preparations whether it be malasadas filled with house-made macadamia nut ice cream afloat in a lush sea of pineapple caramel or an impossibly rich pot de crEme."