Cuisine:

• Spanish
• Bar
• American

Fork Description:
Executive chef Terence Feury (The Ritz-Carlton, Le Bernardin) holds sway with creative American fare, homemade charcuterie and satisfying contemporary dishes like Carolina bay scallops poached in tarragon butter and a smoked brisket sandwich. This hip but tasteful spot attracts a loyal cadre of locals along with visitors for the straight-from-the-market cooking, much with an Asian influence. Designer Marguerite Rodgers left the high ceilings and cast-iron columns in this historically certified building, but wrapped them in muted tones of greens and golds. The lounge area at the front, with its concrete bar, is popular with singles as well as couples. In the rear, diners may observe the open kitchen from high-backed banquettes. Partners Ellen Yin and Roberto Sella set a welcoming tone, with service usually topnotch. Sella designed a thoughtful wine list with real concern for value and individuality, a beautiful complement to the cuisine.


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