Town Hall

Reserve

Town Hall Review

Well-known chefs Mitchell and Steven Rosenthal are the culinary brains behind this way station for the city's powerbrokers and their acolytes. The fare is sophisticated American with some Southern flair—roasted veal meatballs, spicy shrimp, juicy fried chicken, a thick pork chop, butterscotch-and-chocolate pot de crème —with plenty of variety to satisfy nearly everyone. The converted-warehouse space, with dark-wood floors, exposed brick walls, white wainscoting, and contemporary art, comfortably blends old with new. You can cool your heels with a cocktail on the heated patio (like a perfect Sazerac) while you wait for your table. The decibel level here can wear down your vocal chords, so ask for a quieter table.