In Short
The ever-packed tri-level nightclub is more than just DJs and party people. Chef Antonio Friscia has created a foodie-friendly menu, too, for the first-floor restaurant space. Retro-modern booth "pods" outline the dining room, with a few four-tops in front of the downstairs bar. The upscale menu, which ranges from foir gras and porcini raviloi to shrimp cocktail and steak frites, changes often depending on the freshest available seafood and produce.