Editorial Review

Sleek gastrobar under a High Line trestle. Rubs shoulders with Del Posto and Colicchio & Sons, has a former Cru hand working the kitchen. Seasonal American puts the focus on local sourcing, strong flavors. Plates designed for sharing, think lamb sliders, jerk fried chicken, mussels a la plancha. Cocktail program gets creative thanks to Summit Bar’s Greg Seider. Contemporary space nods to Nabisco factory history with “Baked by Electricity” neon overhead. Subway tile, wire glass, reclaimed wood. Great date destination after an evening spent strolling the rails.