Blue Hill at Stone Barns alum Chef Kevin Chen made a name for himself with a series of pop-ups before establishing this stylish Asian-leaning delight. It's nestled inside a narrow storefront, but look for the large red paper clip—it's the only sign you've arrived. Inside, the space is left simple to focus all attention on the inventive food.
The team's commitment to local farms is the cornerstone of this kitchen, and seasonal dishes showcase the young chef's Taiwanese heritage and Queens upbringing through a fine-dining lens. Prix-fixe menu standouts include satiny slices of tuna resting over a knob of shoestring confit potatoes and agnolotti stuffed with pork and accented with hand-shaved black Burgundy truffles that make each bite seem like a heavenly reward.