Softening up the former Table 8 space's angular modishness with generous gray curtains and seductive lighting, Scott Conant's newest features an inventive raw bar (scallop carpaccio w/ caviar, olive oil-poached sardines w/ artichokes & preserved lemons...), shareable hot bites from lardo-wrapped prawns to fried chicken w/ porcini & potato stufato, and carb-loads including cannelloni w/ burrata & baby tomatoes, spaghetti w/ octopus ragu, and risotto w/ black truffle, whose shuffle is clearly more rhythmic than yours.

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