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Former Bouley chef Rachelle Rodwell has fashioned a globe-trotting menu from Asian, American, French and Eastern European influences. Hearty beef goulash, from the family recipe of ebullient Polish owner Konrad Sobieszczanski, is supertender and infused with paprika, cumin and other spices. Lighter dishes include pan-seared peppered tuna layered with avocado on a baguette (you can request a bed of greens instead), and goat cheese and mushrooms wrapped in tubes of flaky pastry. The crowd is young and the soundtrack’s pumping, and you can even BYOB—but remember: cash only.