Bevy

If you’re unfamiliar with Chad Brauze, acquaint yourself with his phenomenal New American food at Bevy. The chef, who’s worked at the acclaimed Rotisserie Georgette, has also cooked in kitchens run by Daniel Boulud, Thomas Keller and Ferran Adrià. The plush—but not pretentious—surroundings at this 80-seat restaurant in Midtown’s Park Hyatt are a splendid showcase for his opulent lobster bisque with wild sturgeon caviar, golden-seared scallops with romesco and deeply flavored rib-eye cap steak. Pastry chef Scott Cioe’s desserts are fabulous, too. They include a playfully deconstructed candy bar and a dreamy, fluffy pavlova.