A Mediterranean breeze wafts onto the Lower East Side courtesy of this 3,500-square-foot coastal newcomer from nightlife-hospitality pros Corey Lane and Roberto Buchelli inside Hotel on Rivington. Helmed by Vai chef-owner Vincent Chirico, the kitchen turns out modern-Medi plates like summer peaches with burrata and speck, roasted king-oyster mushrooms with white polenta and a soft egg, and a whole American snapper with niçoise olives and leeks. The skylit dining room features an eight-seat crudo station, with options like fluke ceviche and hamachi with preserved ginger, as well as a cocktail bar with a natural-focused drinks menu that’s overseen by New York Distilling Company’s Allen Katz and marked by house infusions, muddled fruits and plenty of herbs and greens.
