Jack & Charlie’s No. 118 shared by @eater says: ""After working for a slew of top chefs including Todd English, David Bouley, David Burke, and Laurent Tourondel — and besting Bobby Flay on his Food Network show — Ed Cotton opened his own quintessential, cozy West Village restaurant, divided into four small rooms. Seafood like branzino with miso, sake, and mushrooms, and clams Casino dressed up with Guanciale are cooked in the wood-fired oven. Prime rib, offered only on the weekends, gets a wood-burning finish."" on Postcard