The Four Horsemen

This chic and convivial wine-focused spot is as minimalist as their succinct menu, designed by Chef Nick Curtola. Start with chicken liver mousse or the stalwart yellowfin tuna dressed tonnato-style and made bright with yuzu kosho. Montauk scallops cured in a vibrant leche de tigre have a fantastic Thai bent enhanced with the earthy edge of thinly sliced kohlrabi. Slices of sweet Bosc pear and salt-baked onion augment beautifully crisped and properly rendered Long Island duck. Let the sociable staff talk you into closing over a quince-and-frangipane tart with citrus-whipped cream.
This neighborhood gem is laser focused on wine varietals, so if their wide-ranging selection has you atwitter, fret not; they also feature half-glasses for abundant sampling.