Chef Wylie Dufresne, who still runs the show at acclaimed avant-garde eatery, wd-50, has followed in the footsteps of many of his peers and opened a casual dining spot. The Alder has a modern gastropub vibe but, as Dufresne has shown in the past, looks can be deceiving, and there is more than meets the eye, and the mouth, here. The rye pasta with toasted caraway and pastrami is an ingenious re-imagining of the classic New York deli sandwich. The crackers in the New England
clam chowder are made from pureed oysters and they pack quite a flavorful punch when they hit the palate. Pair anything with one of the carefully selected craft beers or innovative cocktails. Sunday brunch is also fun: try the bacon, egg, and cheese gyoza or the pastrami hash, with one of the unique Bloody Marys.