Nothing says “Brit” like a billiards room and there’s one to be enjoyed at this swanky dining room of the New York Edition hotel—a collaboration between restaurateur Stephen Starr and British chef, Jason Atherton. The space, typically full to the brim, showcases a refined decorative style, with high ceilings, handsome wood-paneling, and every inch of wall space covered with framed pictures of the good and great.

There’s an elevated and contemporary British accent to the menu too. Their version of fish and chips takes the national treasure to a new level with English peas and triple-cooked chips. Next up, a chutney made from plum and shallots served with roasted Long Island duck and woodsy chanterelles. The bronzed apple tarte Tatin is perfect for a pair.