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After a show, BAM culture vultures can settle into this 46-seat New American restaurant—done up with reclaimed wood from the Coney Island boardwalk and vintage photos. Chef Jacob Bensley dishes out refined plates, like smoked hamachi with trout roe, cucumber and a spicy pepper emulsion; pheasant consommé with black-truffle tortellini; and pork jowl with baby leeks and golden carrots. Sommelier Alan Cooper stocked the wine cellar with primarily old-world wines, plus some offbeat varietals.