This Tribeca darling charms with its perfectly calibrated casual elegance. Master Sommelier Pascaline Lepeltier has built a wine program with adventure, back vintages and surprising affordability in mind. Meanwhile, the kitchen turns out an array of product-focused small and large plates that speak to the season while displaying creativity and refinement. Badger Flame beets set over creamy Camembert with pine nuts delight; Rhode Island squid with fava beans and chopped hazelnuts is surprising; and cavatelli, made in house, is tossed with spring onion, mushrooms and lemon breadcrumbs for a satisfying dish.