A Dubai-born tiramisu shop opened in Hicksville on Friday, August 28.
The new outlet, called BISQO (pronounced biss‑ko), occupies about 1,000 square feet in a strip‑mall and seats roughly 25 guests. The concept, founded in Dubai in October 2025 by the hospitality group Another Round, is built around a single flavor – tiramisu – served in drinks, soft‑serve and the classic layered dessert made with mascarpone and espresso‑soaked biscuits, without any alcohol. The name BISQO comes from the Italian biscuits (savoiardi) that form the base, and press materials describe the brand as a “single‑flavor dessert house” offering the “restraint of a specialist.”
Menu and Signature Creations
Every item on the menu highlights the coffee‑laden profile of tiramisu. A standout is the Overload Misu, an $11.99 frappe topped with coffee crema and a chunk of tiramisu that asks diners to use both a straw and a spoon. The shop also offers espresso‑based beverages and a matcha drink that taps into current trends, while soft‑serve scoops are dusted with cocoa powder, echoing the classic dessert’s finish.
“I got hooked, personally,” said Khalid Mashriqi. “I fell in love with the branding, the concept, and the dessert.”
— Khalid Mashriqi, CEO, Shah’s Halal Food
Social media buzz grew after a local Instagram user shared a video of the Overload Misu, prompting the brand to post the clip on its official Instagram reel.
Franchise Plans and Future Growth
The U.S. franchising rights belong to the New York‑based family behind Shah’s Halal Food, a quick‑service chain that runs about 140 locations across the United States and additional sites in the U.K. and Scandinavia. CEO Khalid Mashriqi and his sister Tahmina first saw BISQO during a vacation trip to Dubai, where their children kept spotting a kiosk in Dubai’s Global Village. After convincing Another Round – which had never franchised internationally – the two families met and agreed to bring the concept stateside.
The Hicksville unit is positioned as a luxury brand, and lines have been out the door through the weekend. Khalid says the next step is a second location in New York City, followed by a plan to open a dozen or so company‑owned units before expanding the brand through a master franchisee. The operating company, WABI Treats, is an acronym based on the names of the Mashriqi children, underscoring the family’s intention for the next generation to grow the business.
Other dessert concepts are also entering the U.S. market: the Canadian chain D‑Spot opened in Dallas earlier this year, Australia‑born Yo‑Chi is slated to launch later this month, and the U.K.‑based Creams Café announced a partnership to open in Arizona next year. Together, these arrivals signal growing appetite for niche, single‑focus dessert experiences among American consumers.