Brian Keyser, owner of Casellula Cheese & Wine Café, expands his Hell's Kitchen holdings with the debut of this seasonal small-plates restaurant. In the front bar, stools fashioned out of old wine barrels hint at the proprietor's vino bent. Grab one—or a seat in the candlelit main dining room—and explore chef Megan Johnson's menu, which offers composed dishes like braised rabbit with a green olive demi-glace or baby beets with horseradish cream and chestnuts. Desserts take a more rustic turn, including homey sweets like cranberry upside-down cake with ginger ice cream. The beverage program includes wines by the bottle or on tap, plus beer and cocktails with a focus on small producers.
|Venue name:||Elsewhere (CLOSED)||Contact:|
403 W 43rd St
|Cross street:||between Ninth and Tenth Aves|
|Opening hours:||Tue, Wed 5–11pm; Thu–Sat 5pm–midnight|
|Transport:||Subway: A, C, E to 42nd St–Port Authority|
|Price:||Average small plate: $10. AmEx, MC, V|