Describing a menu in terms of "seasonal" and "market-driven" might be old news but chef Marc Meyer really makes the most of the greenmarket, and showcases it in a cozy, convivial dining room. Expect plump chilled oysters, exemplary Caesar salad, and splendid house-made pasta, followed by the likes of pan-seared day-boat halibut with cucumber gazpacho and chopped tomato salsa, and grilled baby lamb chops with rosemary potatoes, mint-yogurt sauce, and black-olive-stuffed
tomato. Weekend brunch is one of the best in the city, and prices are quite friendly. Weekday lunch is served, too, usually without the wait that hungry stomachs have come to expect at other times.