You can’t miss this place—there’s a giant red hen painted on the façade of the century-old building—but if you’re a Bloomingdale resident, you’re likely a regular already. The look is farmhouse funky complete with reclaimed timber, exposed brick, and a wood-burning oven in the kitchen, but don’t let the country-cute appeal fool you: there’s a CIA-trained chef manning the stove. It’s largely American with an Italian accent, plus a few offbeat ingredients (shichimi togarashi and za’atar) thrown in for good measure. Pasta is a sure thing, and the crowd favorite, mezze rigatoni with fennel sausage ragù, is sealing testimony that simple isn't boring. Caramelized scallops atop creamy polenta are delicious, but save room for the just-sweet-enough maple custard.
- MICHELIN guide inspectors