"With a New American menu developed by Zac Pelaccio (formerly of Fish & Game, Backbar) and run by Taavo Somer and Charles Blaichman, this sunlit spot inside Hotel Kinsley has been a magnet for diners since opening in 2019. The dinner menu changes seasonally, but currently features spring favorites like asparagus with lemon ricotta, and arctic char with cultured cream and horseradish. The chic environs are also ideal for just popping in for a drink, especially for cocktails like the Garden Party, made with gin, rhubarb, salted lemon-lime cordial, and celery bitters." - Juliet Izon