This Tribeca darling charms with its perfectly calibrated casual elegance. Master Sommelier Pascaline Lepeltier has built a wine program with adventure, back vintages and surprising affordability in mind. Meanwhile, the kitchen turns out an array of product-focused small and large plates that speak to the season while displaying creativity and refinement. The Castelfranco is anything but a simple salad, featuring local heirloom chicory, green daikon and clothbound cheddar. Fresh agnolotti is stuffed with honeynut squash, and Long Island fluke is seared and plated with shelling beans and a preserved lemon-sparked pan sauce.