Il Punto Ristorante

Calabria-born toque Antonio Mermolia oversees an experimental menu at this South Italian eatery. Offbeat offerings include an onion gelato "salad"—a savory ice cream of onion, shrimp, blackberries, mesclun lettuce, fennel and parmesan—and the sapore di una parmigiana, a mousse-ified version of traditional eggplant parmigiana. At the bar, sip a rum-and-Cointreau-spiked Mangottino topped with fresh lime and mango sorbet.