The masses flock to this quaint industrial spot just north of Miracle Mile for pastry wizard Antonio Bachour's bon bons, petits gateaux, entremets, macarons, and viennoiserie. Take one look and it's obvious why. They're perfection in sugar, so flawless it feels criminal to jab a fork through any one of the precious treats lit like jewels inside their glass classes. Match them with the savory dishes produced by the kitchen overseen by Herbert Schulz and Clark Bowen, and you're cocooned in elegance and well-executed comfort. The chefs at Bachour eschew the frou-frou, preferring to perfect the plates you know and love, the ones you turn to in times of joy and sadness, and to turn them into the best versions of themselves. You will never again look at Cuban sandwich the same way after you chomp through Bachour's iteration with prosciutto cotto, porchetta, turkey breast, pickles, Swiss cheese, and yellow mustard ($17). That pasta you boil for the family on Wednesday night will make you pine for Bachour's orecchiette bolognese with ricotta and breadcrumbs ($22). Do not be sad, just place your order. Note: Bachour recently opened an outpost in Downtown Doral.