Ember Room (CLOSED)

Celebu-toque Todd English has been churning out restaurants at a dizzying pace, launching two NYC projects (Ca Va and the Plaza Food Hall) in just the past year. For his latest undertaking, English has teamed up with Bangkok import chef Ian Chalermkittichai (formerly of Kittichai), to open this Asian-inflected barbecue spot. The glitzy bi-level eatery isn't exactly a honky-tonk: The 140-seat space features black-leather seating, rough-hewn wood walls and a ceiling covered with more than 3,000 golden Chinese bells. The shareable-plates menu attempts to infuses American BBQ classics with Far East flavors—look for spiced rotisserie chicken, a ginger-hoisin-glazed whole suckling pig and smoked bean-curd skewers marinated in a chili-soy dressing, prepared in an open kitchen that sports a six-foot-long wood-burning oven.