The 5 and Diamond

Exposed brick walls, floor-to-ceiling windows and a small wraparound bar with six welcoming stools give 5 & Diamond a down-to-earth feel, which pairs well with the modern American cuisine from executive chef David Martinez (whose credits include Bouley and Aureole). The food is decidedly upscale home cooking and includes dishes like pistachio-crusted New Zealand rack of lamb with creamed Swiss chard and pomegranate gastrique; phyllo-wrapped Chatham cod with asparagus and parsnip-and-piquillo puree; and chicken with Vermont goat cheese–potato puree, brussels sprouts and natural jus.