Café d’Alsace

Chef Philippe Roussel, who came up through Windows on the World and Restaurant Daniel, runs an Alsatian menu here that blends French and German influences: tarte flambee, choucroute garnie piled with sausage and cured cabbage, bone marrow served simply with sea salt and grilled toast. A dedicated beer sommelier works through a list of more than 130 bottles, encyclopedic enough to need a guide. The room aims for the chaotic bustle of a French brasserie, small tables loaded with oversized plates. Happy hour runs daily from five to eight.