"Eli Zabar’s ambitious American restaurant, is back after a pandemic hiatus. Expect dishes made with greens grown on nearby rooftops (owned by Zabar); white asparagus with egg and a vinaigrette; veal sweetbreads; or tagliatelle with peekytoe crab. The wine list includes selections from one of the largest collections of Old World wines in the city — more than 50,000 bottles in the cellar." - Eater Staff, Melissa McCart