Some may think this hip, bi-level eatery is an offshoot of the Brooklyn performance space National Sawdust, but in fact Rider vies for top billing. Downstairs, you’ll find an industrial vibe outfitted with concrete flooring, exposed brick walls, and comfy banquettes; upstairs is polished, low-lit and moodier. Patrick Connolly has put together an exciting menu designed for sharing, with a refreshing focus on vegetables. The execution and flavors transcend the trendiness of the space, offering unfussy, timeless dishes that may be considered small plates, but are generously portioned. Try gemelli bathed in mushroom ragù with crisp breadcrumbs, or grilled mortadella on sourdough with ricotta, toasted sunflower seeds and a nasturtium "pesto."
- MICHELIN guide inspectors