Now in its second year, this industrial-chic space is still the city’s hottest scene. Chef-owner Claudio Aprile bristles at the term molecular gastronomy, but there are futuristic elements on his uninhibited, borderless menu.

We loved: Thai-chile ice cream with cardamom-caramel powder, prepared tableside with a nitrogen dispenser.

Insider tip: Book the chef’s table in the kitchen for a 15- to 20-course tasting menu.