Asta

Prix-fixe menus can be the gateway to dining regret, but in the hands of Chef Alex Crabb they become revelatory—you simply sit back and revel in his unmatched creativity. Crabb once interned at Noma and did a stint at L’Espalier, so high-concept dishes are de rigeur in his congenial, pretension-free space (you actually pick out your own silverware from your table drawer). It’s tasting-menu only, which is perfect: you simply sit back and wait to see what wonder Crabb and his team will come up with next; your only lament will be that each dish has to end.