Local before arrival
This Middle Eastern waterfront restaurant in a former glass factory uses mainly local, seasonal ingredients. Opened by Cipriani veteran Sara Conklin, this 1860s brick warehouse has several cozy rooms surrounding a central bar. You can gaze at boats sailing by on the East River while enjoying chef Eldad Shem Tov’s Syrian cheese with pickled beets, savory filo pastries, or roast rabbit for three. In warm weather, try sitting outdoors in the cobblestone back alley.
