Chef Aaron Solley put in a lot of work to remake the West Village's Craft Work, classing up the offerings with Mediterranean and French touches in the library-like space. Come for the cocktails -- which keep things classic with Moscow Mules, Manhattans, negronis, and Old Fashioned -- but stay for the food. Red curry mussels, lamb over couscous, and pork should plates make for elevated eating. Even the venerable bar burger is spruced up with Wagyu beef. Perhaps most notable the raw bar, serving up oysters, ceviches, crudos, and fresh sushi that beg to be had with any of the European and Californian white wines.