Great things can happen when veteran chefs team up and open their own restaurant, as is the case with Jon Krinn (2941’s founding chef) and Jason Maddens (ex-Central). Weeknight crowds and a busy bar lend the butter-toned room a casual neighborhood vibe, though the menu and finesse tell a different story. That’s not to say Clarity isn’t convivial—few places are both so elegant and so inviting. The best seats for spectators are eight along a kitchen counter where you’ll watch artful plates emerge, such as fragrant bouillabaisse with braised trout and a hunter-gatherer’s dream: wild Scottish pheasant and chanterelles. Just as in the old 2941 days, Krinn’s father is to thank for the wonderful breads. Expensive.
Also great: Hand-rolled pastas; seared foie gras with sunchoke and sweet potato; Arctic char with pumpkin purée and olives; crustless cheesecake.