This luxe fine dining operation, with a classically old-school moniker, resides in the one of the city's newest skyscrapers. Chef Daniel Boulud has done it again, fashioning a room that makes the well-heeled feel right at home. Plate glass and soaring ceilings are softened by a warm palette and greenery throughout. The bar, a prized perch, is a glossy, dark stone affair ringed by sleek seats and crowned by a dramatic blown glass chandelier.
The kitchen skillfully prepares a contemporary, globally inflected carte dominated by seafood and vegetable-focused items. Recent highlights included torchetti pasta with Maryland jumbo lump crabmeat and a flourish of heirloom sweet peppers; or the amber-skinned rotisserie chicken breast with a root vegetable pot pie.