Openaire

A greenhouse space at The LINE hotel that once held Commissary now houses this restaurant, keeping the glass roof and plants that gave the room its look. Two-Michelin-starred chef Josiah Citrin runs the kitchen; the hamachi crudo and a sirloin steak with toasted garlic brown butter sauce are the dishes reviewers point to. Reservations for up to 11 guests go through OpenTable, and larger parties need a prix fixe request submitted 72 hours out. Dinner runs Wednesday through Sunday, alongside weekday breakfast and lunch and weekend brunch.