For candle-lit intimacy and elegant high-end dining in the heart of Tribeca, this can be a good choice for the dinner date you want to spoil or the business colleague you'd like to impress. "For my first restaurant, I wanted a place that is genuine; somewhere that projects energy and passion," says 29 year-old head Chef Marc Forgione, son of renowned chef Larry Forgione. Forgione's laid-back yet high style take on New American cuisine is on full display here and the food offerings are nothing short of extraordinary. Appetizers span a wide range, from Wild Kampachi Tartare to Grilled Octopus to an innovative Free-Range Chicken Nuggets with Smoken Onion Remoulade? How about following-up with an entree of Basil Crusted Halibut or Honey-Glazed Maple Leaf Duck Breast? As you would expect from the former sous chef of BLT Steak, the preparations are artful and presentation are superb.

Pro tip: Times writers tend to get thrown out of the restaurant if they try to castigate the kitchen staff.