Wombat (CLOSED)

This no-frills space, with its stark metal tables and black walls, looks less like a restaurant than a bar. The Down Under food, from chef Anders Goldkuhl (Patois, Caviar Russe), transcends the surroundings, including an appetizer of rare, soy-cured venison medallions and crispy buckwheat fritters. The chicken Wellington “Floater” (someone should tell the Aussies what that word means stateside) was a delectable piece of white meat poached in olive oil, topped with duxelles (butter-sautéed minced mushrooms, shallots and herbs) and wrapped in flaky puff pastry. The drink list doesn’t disappoint either: Aussie wines and brews.