Bread & Tulips

This Italian-leaning newcomer showcases its locavore bona fides with Greenmarket-sourced produce and a whole-animal butchering program. Although the kitchen's ingredients mostly originate from within 250 miles of NYC, its Pavesi brick oven comes straight from Modena, Italy. The pedigreed furnace (look for a similar version at Roberta's)is prized for its ability to cook evenly at high temperatures. Chef Benjamin Lambert (Town, Picholine) puts this monster to work for some of the share plates, like crostini with foie gras and rhubarb, and three seasonally changing pizzas, including one topped with lardo, egg, radish, sorrel, ricotta and Tellicherry pepper. Thoughtful pastas, small plates and mains—like wild king salmon with ramp spaetzle, pancetta, snap peas and ramp brodo—round out the menu.