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After a buyout, this swanky pad is credited to the folks behind The Clubhouse and Nick’s Fishmarket. It’s decked in vino hues---from Pinot Noir to Sauvignon Blanc---and a glowy bar. Amuse-bouche-like truffle popcorn brings warmth to the lofty, minimalist space; a sophisticated raw bar churns out dazzlingly presented oysters. The modern American menu from executive chef Lee Wolen delivers grilled rabbit sausage with creamy polenta, spring veggies and pickled leek froth; Amish chicken two ways with piquillo peppers, chorizo, fingerling potatoes and roasted garlic; and wild striped bass with clams, braised artichoke and barigoule sauce. Nice touches abound, including purse hooks that clip to tables and luminous yellow votives that flicker from every white linen tabletop. The flirty, polka-dot upstairs lounge is a great place to slurp sexy martinis.
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