"Chef Jeremy Bearman, who worked under Joel Robuchon and Daniel Boulud, and his wife Cindy, who was the opening pastry chef at Jean Georges Vongerichten’s ABC Kitchen, moved their little boîte into a 150-seat space in January. They kept their beloved wood-fired oven, which now focuses mainly on pizzas like a mushroom version with truffle-spiked cheese, and a smoker out back now turns out everything from duck legs and pork collars to the pineapple used in margaritas. Globally-inspired dishes, which continually change, include Korean-style steak tartar and spaghetti with blue crab, sesame, yuzu kosho and dashi butter. Cindy’s labneh sorbet with shredded halvah has become a local obsession." - Beth Landman
