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The open kitchen is the focal point in this dramatic, gallerylike Design District space, where the 18-foot ceilings are hung with red silk lanterns. Here, local celebrity chef Michael Schwartz (Nemo, Afterglo) tends his slate-covered wood-burning oven, roasting everything in sight. All dishes on the appealing American-bistro menu are made from locally sourced in-gredients and come not only in small and large portions, but also—for the undecided or greedy—medium and extra-large.

We Loved

Pizzas with wild mushrooms, caramelized onions, cave-aged Gruyère and thyme; black grouper with roasted brussels sprouts, pancetta and lemon aioli.

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