"Ahead of the curve when it opened a decade ago with an emphasis on wood-fired cuisine, the fittingly named flagship of chef Steven Redzikowski and barman Bryan Dayton is now an old reliable. The seasonal menu mixes influences liberally — think oak-roasted branzino with lentils, capers, and tomato butter next to cider teriyaki pork shoulder with crispy rice and gochujang next to cavatelli scampi — but the apple-kale salad with almonds and togarashi is an all-time favorite; the same goes for the bourbon-based, Benedictine-laced Across the Atlantic cocktail." - Rebecca Treon, Josie Sexton, Ruth Tobias, Nisa Sedaghat
Adam Larkey/Eater
