The Luminary's raw bar (©Renee Brock)
This is Chef Eli Kirshtein’s homage to classic French culinary technique. Franco-industrial décor showcases a raw bar where showstoppers beyond oysters and clams. Try the eight-ounce Hangar steak tartare and finish with the walnut blancmange topped with buckwheat ice cream and dehydrated apple slices. D (Tu-Sa), B (Su).