GOLDEN WUISH (THE DUCKHOUSE)

Restaurateur Kevin Zhen and Chef Jesper serve Peking duck three ways at this Financial District dining room: flambeed tableside with Chinese baijiu, smoked over lychee wood, or folded into a rich soup, using a family recipe carried down from Southern China. A granite-topped bar turns out specialty cocktails alongside the food, and the kitchen serves late-night bites into the early morning on weekends. Reservations go through Resy. Hours run to 2am on weekdays and 3am on Fridays and Saturdays.