What are the desserts like at Sixteen?

  1. The desserts at Sixteen are carefully crafted by pastry chef Sarah Kosikowski, who started making confections at the Chicago restaurant in 2009. The selection of sweets changes frequently, but some of chef Kosikowski’s recent creations include the caramelia chocolate torchon with kaya coconut milk jam, tainori financier and brown butter sorbet and the cherry kefir panna cotta with red poppy flower mousse, cherry blossom syrup and fromage blanc sorbet. All her desserts look almost too good to eat. But you’ll won’t be able to resist the intricately detailed dishes that combine each ingredient in a balanced and complementary way.