Bar Milano
323 Third Ave. (212) 683-3035.Seats: 60.Cuisine: northern Italian.Specialties: rabbit terrine cooked with artichokes and carrots served with mustard seed vinaigrette and mustard greens; eggless pasta with cuttlefish and razor clams; seared tuna with veal breast and artichokes; veal chop slightly pounded with breadcrumbs on one side and served with mushrooms.Main courses: $20-$43.Co-chefs: Steve Connaughton and Eric Kleinman.Owners: Jason and Joe Denton, Connaughton, and Kleinman.
Bar Q
308-310 Bleecker St. (212) 206-7817.Seats: 110.Cuisine: Asian barbecue with Korean and Japanese influences.Specialties: roasted pork belly served with kimchee and steamed buns; stuffed spareribs in lemon grass, peanut and Thai-basil barbecue sauce; tea-smoked chicken breast and leg stuffed with sweet rice and Chinese sausage.Main courses: $18-$26.Chef-owner: Anita Lo.
Elettaria
33 W. 8th St. (212) 677-3833. www.elettarianyc.com .Seats: 72.Cuisine: seasonal American with Indian and Philippine influences.Specialties: crab with turmeric-onion soubise and fried herbs; fried quail with frisée and mango, balls of ricotta cheese tossed with fresh peas and carrots in curry sauce; roasted duck with nettles and cardamom; mahi mahi served with fried rice, saffron, cipollini onions and poppy seeds.Main courses: $18-28.Executive chef and co-owner: Akhtar Nawab.Co-owner: Noel Cruz.
Park Avenue Summer
100 E. 63rd St. (212) 644-1900. www.parkavenyc.com .Seats: 130.Cuisine: summer-inspired new American.Specialties: pink snapper ceviche in coconut emulsion and pineapple; calamari salad with arugula and haricots verts; herb-grilled chicken with baby zucchini, pasta and Parmesan; halibut with summer truffles and a brioche-crusted poached egg; veal chop with summer squash succotash.Main courses: $26-$48.Executive chef: Craig Koketsu.Owner: Michael Stillman/Fourth Wall Restaurants.
Scarpetta
355 W. 14th St. (212) 691-0555. www.scarpettanyc.com .Seats: 85.Cuisine: upscale-casual Italian.Specialties: mozzarella with stewed baby tomatoes; creamy polenta with fricassee of truffled mushrooms; spaghetti with tomato and basil; imported ricotta raviolini with squash blossoms and anchovy butter; boneless braised veal shank with saffron-Parmigiano orzo; imported turbot over caramelized endive, leeks and onions with salsa verde; coconut panna cotta with guava soup and caramelized figs.Main courses: $22-$37.Chef-owner: Scott Conant.
