New York Magazine

If you have cash in your pocket and wish to rekindle the joys of boom-era Manhattan, you could do worse than the sautéed foie gras I enjoyed one evening, which the kitchen serves on a buttery tart crust, mingled with caramelized apples.

The more-ambitious entrées include a portion of flaky, ivory-white cod plated over a delicate stew of warm coco beans and nuggets of chorizo (“I’m coming back tomorrow,” my tipsy wife announced after one bite).

Read the full review here.