Suzume

BondSt alum Michael Briones dishes out ramen and sustainable sushi at this cabinlike Japanese joint, designed by partner and carpenter Sam Barron (the Emerson). Employing line-caught fish, Briones stuffs spicy tuna rolls with Montauk yellowfin and tops miso ramen with Canadian salmon. Sample izakaya-inspired bites (fried chicken wings with spicy butter and ginger yogurt) or opt for a more traditional tonkotsu bowl, crowned with pork belly and swaths of seaweed. The drinks program showcases sakes—focused on small prefectures like Northern Japan's Akita—but there are also craft beers (Tröegs DreamWeaver Wheat) and biodynamic wines.