Uni

With great loss comes great opportunity, and so it was when Ken Oringer’s long-venerated Clio shuttered its dining room doors, paving the way for Uni’s expansion. What was once a tucked-away sashimi bar has blossomed into a 100-seat izayaka, where you can now pair your nigiri with Japanese milk bread, ember roasted duck breast, King crab yakitori and wagyu beef dumplings. But the sushi is still a must, including the lobster BLT roll, the A5 wagyu sirloin nigiri and the still-incredible sashimi offerings upon which Uni built its reputation. The sake program  includes unfiltered and nama (unpasteurized) varietals, and the late-night weekend ramen menu is still blissfully in place, elevated in style by the occasional celebrity chef appearance.