The stylish subterranean dining room of this two-tiered restaurant lacks natural light but still shines, thanks to Geoffrey Zakarian’s creative and sophisticated New American cuisine. Zakarian uses his classic French training (he was chef de cuisine at Le Cirque) but adds twists, pairing skate with shinshu apples and roasted coriander seeds. With a menu that changes seasonally, TOWN always feels fresh (though a few tried-and-true faves, like escargot risotto with sweet garlic, keep regulars happy). Seasonal signature cocktails ranging from autumn’s Bellini to Town Passion, a springtime concoction of brut rosé champagne and passion fruit purée, plus more than 15 wines by the glass make the bar a destination in its own right. Don’t miss the coddled eggs and short ribs, and the lobster hash served for Sunday brunch.

Town Information:

• Contemporary American menu. Breakfast, lunch, dinner, Sunday brunch.