Kristina Tartaglia makes the desserts.
It was founded by Magnus Johansson, who makes the desserts for the annual Nobel banquet.
She now is in charge of the expanded line of pastries at Sullivan Street, and makes the desserts at Co., Mr. Lahey's restaurant in Chelsea.
She makes the desserts (with the exception of an exquisite torrone), and when she announces her specials, she does so with pride.
But Spigolo is a gem, polished daily by Mr. Fratangelo and his wife, Heather, who works the front of the house and makes the desserts.
The third player is James Berry, who makes the desserts and doubles as an excellent waiter when Mrs. McElmoyl needs help at the front of the house.
Mr. Grilenzoni and Nicola Sikic, who makes the desserts and runs the dining room, worked at the glamorous Nice restaurant La Reserve when the Finnish chef Jouni Tormanen was heading its kitchen.
They are turned out by the owners Chris Fifis and his son, Nickolas, both graduates of the Culinary Institute of America; the third member of the team, Chris's wife, Dori, makes the desserts.
At family-run Noulis Restaurant (22 Moutzouridou Street, +30 275 202 5541), chef Noulis Andrianopoulos is in the kitchen, cooking with home-grown veg, his daughter waits tables and his wife makes the desserts such as local delicacy galaktoboureko.
