The Cynical Schnauzer (CLOSED)

Eight months after Przemek Adolf opened and quickly shuttered the brick-and-mortar arm of his zero-waste catering service Saucy by Nature, the chef-locavangelist has revamped the space as a 32-seat farm-to-table restaurant, fondly named after his schnauzer, Jinkx. In collaboration with executive chef Gus Ulrich (Esme), Adolf doles out vegetable-forward dishes including a skirt steak salad tossed with cured egg yolks, a black-bean tartare with quail eggs, and mackerel slicked in kohlrabi consommé. Diners can share plates at a central 10-seat concrete table or settle into Viennese-style curved-wood chairs along the perimeter of the dining room, which is inspired in part by Weimar-era Berlin (artwork is displayed in gilded picture frames, and the space is sectioned off with gold velvet curtains). Cocktails are served in vintage glassware and are named after famous German intellectuals and artists: The Neitzsche features bourbon with kirsch, Aperol and sweet vermouth, while the gin-based Deitrich yields Luxardo liqueur with crème de violette and lemon juice.