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32 East Restaurant Review: Chef Nick Morfogen's contemporary American cuisine features fresh and often organic, though not particularly local/regional, ingredients; they're sourced from around the country. Items on the nightly-changing menu might include grilled swordfish in lime butter on a soba noodle salad with greens, napa cabbage, pineapple and macadamia nuts. As is appropriate for the beachy casual-chic ambience, many diners put together shared grazing meals of starters. This is not a place to skip dessert; we recommend the house-made simple but intensely-flavored ice creams and sorbets plus more complicated, fun riffs on comfort food classics (assorted homemade cookies with French vanilla ice cream; carrot cake with cream cheese sorbet).