Still popular with theatergoers and neighborhood newcomers after many years, this spot is Chef Daniel Boulud's ode to Mediterranean cuisine—from Morocco to Italy to Turkey and back again. Packed and lively, the dining room is airy with vaulted ceilings, natural lighting and long striped banquettes. A semi-open kitchen allows a glimpse into the creation of deftly prepared delicacies. The menu here is light yet dense with bright flavor, from the crudo du jour (perhaps cubes of hamachi with gently braised cauliflower, pignoli, white raisins, and herbs) to a Sicilian sardine escabeche swirled with olive oil, white raisins and pine nuts. Huge morsels of chicken tagine with couscous, wilted greens and preserved lemons make a hearty dish.
- MICHELIN guide inspectors