The East Pole

The Anglophilic Fat Radish folks bring their downtown dandy-baiting brand of cool to the Upper East Side with this bi-level seasonal eatery. Chef Nicholas Wilber takes on elevated home-style cooking, featuring dishes like summer-cucumber salad, fried Cape Cod oysters with wakame (edible seaweed), and a fennel-and-fish pie with lobster and mussels. The downstairs dining room is outfitted with subtle nautical touches like white-washed copper walls and navy-blue leather banquettes. The second level has a private dining space as well as a bar stocked with European wines and Empire State draft brews.