Brian Keyser, owner of Casellula Cheese & Wine Café, expands his Hell's Kitchen holdings with the debut of this seasonal small-plates restaurant. In the front bar, stools fashioned out of old wine barrels hint at the proprietor's vino bent. Grab one—or a seat in the candlelit main dining room—and explore chef Megan Johnson's menu, which offers composed dishes like braised rabbit with a green olive demi-glace or baby beets with horseradish cream and chestnuts. Desserts take a more rustic turn, including homey sweets like cranberry upside-down cake with ginger ice cream. The beverage program includes wines by the bottle or on tap, plus beer and cocktails with a focus on small producers.