Alobar Yorkville

Squirreled away down an alley and built out with seafoam green banquettes and sleek wood tables cast in an amber glow, this effortlessly cool destination could easily be mistaken for a cocktail bar. It is certainly as lively as one, but it is also so much more. Seafood figures prominently, and, as one might expect from Chef Patrick Kriss and Chef de Cuisine Rebekah Bruce, product is first-rate and technique exemplary. From chilled lobster with lime aioli to rack of lamb with niçoise olive, the kitchen delivers a kind of refined approachability that suits all occasions. Desserts like mille-feuille with raspberry chantilly are show-stoppers. Hospitality is a breeze here, and servers dressed in white button downs, suspenders and jeans treat everyone like they’re a regular.