RBTA (CLOSED)

As in the robata shops of Japan, this tiny, lively restaurant seats only a few at a time, placing robata-grilled meats, seafood and vegetables in front of diners who savor chef Justin Baey's cuisine from their stools at RBTA's long mirrored counter or its few tables. Japanese shared plates, such as crab avocado toast, or noodles and rice dishes—we're looking at you, uni pasta—complete the menu. Wash it all down with that well-rounded saki selection, for best results.