This tiny, beautifully-designed West Village restaurant serves some of the city's best pastas & a small list of rustic Tuscan-style meat dishes. Make reservations well ahead of time. [Eater 38 Member]
Try chef Saul Bolton’s spicy Nitehawk Queso, a creative Lone Star state riff on junky nachos. It’s one of our #100best dishes and drinks of 2011. En savoir plus .
Menu includes dim sum, sushi, yakitori, and shareable small and large plates. But the real draw here is the design. The 22,000 square foot space has statues, pillows, fountains, giant vases, & murals.
The menu has several cuts of wet-aged and dry-aged beef, including a monster 42-ounce dry-aged Tomahawk chop for two. Big spenders can order a seafood tower to start.
