Avery

Chef Rodney Wages’s popular R.T.B pop-up dinners led to Avery. This tiny, ambitious restaurant is still working out its service kinks but the inspired food, wine and saké pairings from sommelier Daniel Bromberg already make it destination-worthy, whether you're in the mood for a divine, lemongrass-laden lobster curry, liquid tortellini en brodo with foie gras or the decadent (and fun) caviar “bumps” sucked off your hand.