Its decor is steely and restrained--you won't forget you're at the base of an office building--but Peter Smith has packed his restaurant with personality. On the plate, there are such whimsies as a deconstructed cheesesteak (curls of cheesy bread take the place of a bun). The often-crowded walk-in lounge offers terrific bar food, such as miniature hot dogs and bánh mì. And Gina Chersevani, the aproned cocktail guru who stands behind the bar, is as quick with a joke as she is creative with a shaker.
What to get: Half-smoke with white veal chili; nutty goat flatbread with walnut butter and goat's-milk Gouda; tuna sliders on buttery buns; roasted-fig salad with ginger crumbles; a take on paella with shrimp, clams, and squid around a mound of savory rice pudding; Chef's Choice burger with bacon, roasted tomato, and fried egg; Situation Rum and Recovery Blues cocktails.
Open Monday through Friday for lunch and dinner, Saturday for dinner. Expensive.