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Cru alum Todd MacDonald turns out American plates at this Meatpacking bistro. The bill of fare displays a globe-trotting bent, with items such as a spiced lamb burger topped with sumac aioli and cilantro, and braised artichokes with fregula sarda and fava beans. Boozehounds can throw back a craft cocktail from a drinks list designed by veteran barman Greg Seider (the Summit Bar). The cavernous 60-seat space, located in an old Nabisco factory, showcases colorful hand-drawn murals.