Dolce inspires fantasies of all stripes. Curved leather booths, white and black, lend the room a racy theme of contrasts, evoking a sexed-up Othello board, and the waiters--clad in black shirts adorned with gold graphics on their rugged shoulders, are some of the best-looking in the city. Tuna tartar on little fried wonton crackers manages to turn up the heat and burrata, fresh mozzarella soaked in heavy cream, is sexy on the plate. The place is a little shallow, but fun all the same.
The rectangular design of Bob Amick's Atlantic Station baby is very New York in a self-contained way, and a welcome deviation from the frenetic pubescence of One Midtown Kitchen and Two Urban Licks. Nick Oltarsh is the executive chef in charge of forward-thinking combinations. Servers can be out to lunch, but dreamy desserts and a sure hand in the kitchen make for a blessedly grown-up experience.
Southwestern institution continues to shine. The adobe-chic dining room is dazzling, and the Chile-infused New American menu resounds with imagination. Indulge in sophisticated fusion creations like crusty Sonoma Jack cheese fritters, spicy tuna tartare totopos, venison loin with blackberry demi-glace, and chipotle BBQ grilled flank steak.
Walk through the giant skull for big drinks, juicy burgers, and more.