Union Square Hospitality Group CEO Danny Meyer, Blue Smoke executive chef Kenny Callaghan and North End Grill executive chef Floyd Cardoz talks with former New York Times restaurant critic Sam Sifton about fine dining in and around the downtown 'hood.
200 Hudson St
|Cross street:||at Canal St|
|Opening hours:||Call for hours|
|Transport:||Subway: A, C, E, 1 to Canal St|
|Price:||$12, unless otherwise noted|