When they find themselves in a rut, most people just want to break away and do something different, unless they're in a Greek myth, in which case, you just have to keep going, Sissy! For a breakaway sit-down dining project, get to Tashan.
Tashan's a swank, open-space, 100-plus-seater from the dude behind Philly's Tiffin Indian takeout empire, with a dining room full of dark-stained butcher block tables surrounded by low-back chairs and contempo leather booths, plus a lounge area full of tufted leather banquettes, ornate low-slung tables, and heavily patterned rugs, which should coordinate nicely with your houndstooth. The menu's being kept close to the vest, but you can expect land-based plates like a Naga Beef Sumi (slices of marinated beef with a soy Naga reduction and a cucumber-peanut relish), Xacutti Pork Tenderloin in a 21-spice marinade, and Kashmiri Lamb Shank, which's braised bone-in with seedless dates, which, incapable of reproducing, can bone all they want. Other dishes include sea-based jawns like Chilka-style Black Bass that's pan-seared in an Oriya curry froth, along with jumbo shrimp in cream cheese and fenugreek, plus a pizza made of lentil-fenugreek dough and topped with tikka paneer and buffalo mozzarella, which is like the regular kind, but is way more into drinking Labatt Blue.
Tashan'll take full advantage of their liquor license as the cocktail list develops, and you can also enjoy desserts like Indian ice cream in flavors like saffron-pistachio, rose, and mango, which's both delicious and what Zeus keeps yelling at that dude with the huge rock.