French twist: George Mavrothalassitis skewers ono for his ratatouile at Cassis by Chef Mavro, where pastry chef Cherilyn Chun makes must-try desserts. GREGORY YAMAMOTO | The Honolulu Advertiser

Cassis by Chef Mavro   Yes, we love the dainty pastry “purse” filled with goat cheese and honey-citrus-glazed duck breast at George Mavrothalassitis' new bistro (under the helm of executive chef Ben Takahashi) in the cavernous space that was Palomino's. And eating haute snacks such as sweet-and-salty tarte flambe at the Cassis Wine Bar is a good way to sip and graze. But restraint with the savory stuff is required, because Cherilyn Chun's desserts are mandatory. From the bread pudding made with Portuguese sweet bread to the “malasada” filled with macadamia-nut ice cream, each choice is a “best.” And we're waiting for the restaurant to start selling pints of the house-made sorbets and ice creams. One taste of the lilikoi sorbet and you won't eat the cold stuff anywhere else. Good news: The restaurant welcomes dessert-only diners who want to end the night on a sweet note.  Harbor Court, 66 Queen St. 545-8100, 11 a.m.-2:30 p.m., 5-9:30 p.m. Mondays-Thursdays; 11 a.m.-2:30 p.m., 5-10 p.m. Fridays; 5-10 p.m. Saturdays. Cassis Wine Bar: 4-7 p.m., 10 p.m.-closing Mondays-Fridays, 5-7 p.m., 10 p.m.-closing Saturdays. AX, DC, DS, JCB, MC, VS. Checks accepted. $$$.  Web site: www.cassishonolulu.com