Charlie Palmer moved his townhouse charmer to a larger-scale glass-encased atrium but didn’t sacrifice any of the precision he applies to the plate. In order to see his vision properly executed in the kitchen, he handed over the reins to James Beard Rising Star award-winner Chris Lee; the collaboration pays off for diners who admire innovative technique and appreciate the appeal of sophisticated, but ever-likable contemporary food.

Specialties: Diver sea-scallop “sandwich” with foie gras; wild European turbot; rack of lamb; for dessert, panna cotta.

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