Well-known chefs Mitchell and Steven Rosenthal are the culinary brains behind this power broker's pit stop. The fare is sophisticated American with some Southern flair—cornmeal-fried oysters with an Herbsaint spinach purée, cod en papillote with oxtail ravioli, juicy fried chicken, butterscotch-and-chocolate pot de crème—with plenty of variety to satisfy nearly everyone, and the portions ensure no one leaves hungry. The converted-warehouse space, with
dark-wood floors, exposed brick walls, white wainscoting, and contemporary art, comfortably blends old with new. You can curl up 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 spot.