On a Sunday night in this hidden-away dining room, you might think you’ve walked into an upscale version of Cheers. Tables are packed, and chef Jonathan Krinn makes the rounds chatting about wine. Krinn, who made his name at 2941, executes a menu that changes by the day. Don’t miss his complex soups (a recent pumpkin version with daikon was lick-the-bowl good) or his sublime seafood dishes, such as scallops with crispy pig ears. He recently launched “raid your cellar” dinners—you bring the wine, he skips the corkage fee and creates a tasting menu to match. Expensive.
Also great: Seared foie gras; dorade with coriander emulsion; vanilla custard; house-made breads.