Über-restaurateur Drew Neiporent transformed the former Montrachet space into a spare, elegant dining room, the perfect stage for whiz-kid chef Paul Liebrandt's understated, mildly experimental cuisine. The walls are decorated with subtle white trompe-l'oeil designs of cherry blossoms and birds, but the real adornment is on the plate, where Liebrandt transports diners with dishes like his "from the garden" composition: an assemblage of nearly 20 vegetable components that
redefines what produce can do. Heirloom eggs are presented at the table in a basket, then spirited back to the kitchen for a slow poach before being served with trumpet mushrooms and serrano gelee. Desserts include chocolate tart with grapefruit and hazelnuts. The well-curated wine list has a cost-conscious selection of "country French" bottles.