Pastry chefs often get short shrift. But it’s impossible to ignore the innovation displayed by Renae Connolly at this Harvard engineer-owned outfit. Inexhaustibly creative, she concocts signature “Tiny Spoons,” fully composed, one-bite versions of seasonal desserts, and designs cocktail-inspired sweets with virtuosic beverage director Todd Maul. La Dolce Vida, her recurring multi-course dessert dinners, highlight extravagant offerings like a Kataifi dough “tree,” frosted in almond snow amid raspberry ice cream stones. Sweet mercy, she’s good.