This former speakeasy harks back to days gone by with its Diego Rivera–style murals, vintage sconces, and restored subway tiles, but the crowd really comes for Chef Harold Moore's seasonal cuisine. Appetizers range from a red cabbage, apple, and pecan salad to yuzu-marinated hamachi ceviche. Entrées are just as vibrant: bright, sweet peas offset pristine halibut, and the shareable roast chicken, presented tableside, is served with foiegras bread stuffing. Brunch has a Middle Eastern influence, with scrambled eggs and hummus atop a pillowy pita, and a mean shakshuka (baked eggs nestled in a pepper, onion, and tomato sauce). Even the contents of the bread basket are a pleasure here. In an interesting twist, especially given the restaurant's name, only credit cards are accepted. No cash.