The two sections of this chic industrial Downtown restaurant offer quite separate experiences. The bar has a more approachable and low-key vibe, and a hip crowd shows up for good happy-hour deals and dynamite cocktails. The restaurant, with chef-owner William Belickis's open kitchen, is much fancier and showcases a bold mix of techniques like conduction electric stovetops, sous-vide preparations, and rustic wood-burning ovens. Tender leg of lamb, warm endive salad with a soft-poached egg, or seared scallop with sunchoke are all standouts, and you can also skip the fire and order hamachi, tuna crudo, and raw oysters. It can get pricey, depending on which section of the restaurant you choose, but everything looks and tastes good.