Former L’Impero and Alto chef Scott Conant scores a major hit. Scene evenly divided between hoppin’ bar and shwank dining room. Clubby space in shades of brown, with rustic wood panels, suave squared-off chandeliers. Long list of small plates, homemade pastas, haute mains. Truffles galore—served with polenta, slow-roasted lobster, or tuna “susci.” So good you’ll be “scarpettaing” your plate with a scoop of bread by meal’s end.

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