Rechercher un restaurant du Guide MICHELIN

Chef Nick Tamburo had big shoes to fill following the closure of longtime favorite, Redd Wood, but he’s made it look effortless. This space is as happening and easy-breezy as everyone remembers, with an open kitchen framed by white subway tiles, high ceilings, and a curing room filled with rows and rows of dry-aged ducks.
While waiting 45-minutes for the signature entrée, start with thin slivers of kampachi garnished with preserved perilla or swipe large corn and nori fritters through a cloud-like mousse of corn studded with trout roe. Wood-fired pizzas are a nod to the previous tenant. And for dessert, the dangerously comforting burnt cheesecake is a must, arriving with a top as black as the night and a center that's as airy and delicate as ever.