Ashok Bajaj’s modern Italian continues to court a chic crowd in a modish setting that’s as fitting for date night as for a business lunch. Chef Jake Addeo’s menu follows a seasonal path, though crudos such as hamachi with lemony olive oil and sea beans are a must any time of year. Dry-aged duck breast is another perennial specialty, deeply flavored and capped with ultra-crunchy skin. We can’t resist at least one pasta for an ideal meal, whether homey tortellini with brown butter and sage or of-the-moment creations like spaghetti tossed in lobster Bolognese. The kitchen recently added a two-pasta tasting, which would also make a tasty primi as well for the best of all worlds. Expensive.
Also great: prosciutto fritters; salt-crusted fish for two; chocolate tart.