The Shakespeare

Chef Jason Hicks and restaurateur Yves Jadot, the team behind Jones Wood Foundry and the Raines Law Room, built this English tavern into the ground floor of the William Hotel near Grand Central. The kitchen sticks to a straightforward take on pub classics: a Scotch egg, confit duck with braised red cabbage, a Hudson Valley rabbit pie. Shepherd's pie and poached salmon round out a menu that doesn't try to reinvent anything. The room reads cozy rather than clubby, closer to a pub in a small English town than a hotel restaurant.