Imperial No. Nine

Top Chef alum & Surf Lodge vet Sam Talbot's seafood-centric ode to sustainability is coming soon to the Mondrian SoHo, so before you die from knowledge dehydration, drink in this breakdown of what to expect:The Space: Spreading the glamor over two stately rooms adjacent the hotel lobby, one half's an airy, glassed-in atrium with off-white curtains providing shade for the copious plants and blue wire chairs within, while the more traditional intimate counterpart boasts a mirror-topped communal table sitting under an oversized ornate crystal chandelier, gold & white banquettes, and a bar decorated with whitewashed branches, presumably sourced from an Irish family tree.The Food: So dedicated to sustainability they personally vet each vendor they work with, the kitchen squad's ocean-centric fare'll run from traditional raw bar offerings, to plates of King Crab a la Plancha (w/ sweet & sour butter and crispy garlic), to a rotating sustainable catch of the day chosen in consultation with the Monterrey Bay Aquarium, a natural fit as both operations are interested in getting all your clams.The Drinks: Worked up by Miami's top mixologist, the seasonal 'tail menu pays homage to surrounding Chinatown by using a number system in lieu of names, from the gin/ Cristal/ vermouth/ lavender bitters No. 5, to the No. 9, blending El Dorado, bitters, and Demerara sugar cubes in a coconut rinsed glass, garnished with an orange peel, which ironically won't be what's getting you faced.