The John Lamb

Tap into the Colonial era at this Lower East Side restaurant inside the Sago hotel, named after the New York City–born soldier who served as colonel under George Washington in the Revolutionary War. Inside the ground-floor dining room—set with antique-style wallpaper, tufted sofas and circular chandeliers—chef James Asaro (the Palm) offers farm-driven fare like grilled radicchio with toasted pine nuts and black-cherry balsamic; seared scallops with sweet-potato hash and chicory leaves; and saucisse bretonne with caramelized apples and Vermont blue cheese. Seasonal, large-format meats (whole hog, rack of lamb) are available for groups by special order (at least 48 hours in advance) at an eight-seat communal table. At the bar, drinksman Mikey Belasco (the Gilroy, the Grey Lady) takes cues from the kitchen by offering New American cocktails like the Chattanooga Choo-Choo (tobacco-rinsed George Dickel whiskey, hickory maple syrup and mesquite BBQ bitters) and the Johnny Appleseed (apple pie moonshine, apple brandy and rye whiskey).