Photos by Evan Sung
Lamb tartare with shrimp salt and mint
The food: Leonard, whose impressive resume includes stints at Noma, L20, Corton and most recently, Blanca, fuses a seasonal approach with inspiration from Japanese culinary techniques, evident in dishes like the robata-grilled yakitori-style Sasso chicken with charred scallions. Other mains include a squab escabeche with house-pickled fall vegetables and scallops with romanesco and lemongrass (pictured below). Much of the restaurant's produce comes directly from Neversink Organic Farms in the Catskills, which is owned by Crickmore's brother. Breads come from Roberta's in Brooklyn. Check out the full menu below.
Squab escabeche with house-pickled fall vegetables and scallops with romanesco and lemongrass
The wine: The 150-bottle list offers selections mostly from France and the U.S. with 20 wines available by the glass, some of which are rare vintages Crickmore has collected at auctions.
Herring and sardine, pine nut and chimichurri
The space: The 70-seat space has a mid-century modern feel with exposed brick walls, Jens Risom chairs, yellow pinewood tables, and a blue vintage aluminum chandelier. A 10-seat bar and a 10-seat chef's counter provide additional seating options; the latter with a view of the action in the kitchen. The walls are lined with sconces and artwork from Angel Otero and Rebecca Chamberlain along with an original Robert Rauschenberg lithograph (Crickmore has art-world connections.)
Eucalyptus panna cotta with grapes and pears
The details: 178 Stanton Street; 212-257-0509