Citrin

Sharing a building and an address with sister restaurant Melisse, this dining room from chef Josiah Citrin keeps a few dishes on the menu that started next door, including a basil brioche and a lobster Bolognese heavy on caviar and truffle. The chicken Mornay, fried dumplings of chicken stuffed with cheese sauce, is one of the better dishes on a menu reviewers have called inconsistent. Unlike Melisse's tasting-menu-only format, Citrin offers a shorter prix-fixe alongside a la carte options, and walk-ins are welcome at the bar without a reservation.