When chef Mohammad Islam met pastry chef Malika Ameen, the recipe for a perfectly decadent meal (and a perfectly sweet marriage) was born. The husband-and-wife team churned out sweets and savories at ooh-la-la hotels like the Ritz-Carlton Chicago and Chateau Marmont before bringing their culinary star power to River North, where they opened restaurant/bakery Aigre Doux in early 2007.

A bit of Hollywood glamour infuses this swank spot: Chandeliers dotted with crystal flowers hang in the bakery, where customers dine at marble-topped tables. To the right of the bakery, a copper-and-nickel-topped bar glints under a string of single light bulbs. The dining room wraps gourmands in chocolate-leather banquettes (call ahead to reserve your cushy spot), and decorative accents include marble floors, slats of Brazilian cherry wood and a peepshow kitchen.

Menu options feature creatively upgraded comfort fare like tuna wasabi pizza, Greek pizza topped with pulled lamb and an entree of truffle-roasted chicken. Sticky toffee pudding topped with Devonshire cream sorbet, Cara Cara orange (also known as red navel orange) and orange dust headlines the buzz-garnering dessert menu; or satisfy your sweet tooth with pomegranate-flavored shaved ice served over candied lemon confit. Gourmet cookies come in flavors like passion fruit lavender, walnut tea and marshmallow. A note on cost: The average dinner entree will set you back about $30; pizzas cost closer to $10; desserts are $10 each.

Aigre offers brunch on Saturday and Sunday with items like vanilla French toast topped with caramelized apples. The menu is more heavy on non-breakfast items, though. Expect appetizers ranging from mussels to risotto and entrees like tandoori salmon with Israeli couscous.

Centerstage Reviewer: Jennifer Berg