This '70s-styled downtown bar-lounge-restaurant, named for the temperature at which vodka is chilled for a top-drawer martini, straddles the stylish balance between retro chic and ultra cool. Armani-clad cool cats take center stage in a front lounge outfitted with ultra modern furniture. If your wardrobe is more vintage thrift than posh Prada, settle into the back room with its black patent vinyl banquettes and vintage lemon yellow chairs. The up-to-the-moment American menu, created by Eric Roeder, executive chef at Bistro Vendome, offers a scattershot of small plates and desserts designed for sharing coupled with a handful of main dishes. Oysters five ways -- raw, baked, fried, flan and soup -- provide progressive twists on the bivalve, while the chilled potato vodka soup transcends anything ordinary. Beef tartare is served with red pepper coulis and a quail egg, while the crimson-fleshed seared tuna partners with vegetable risotto. For dessert, imbibe one of the 48 martinis or sweeten your tooth with strawberries and cream.

Categories: Restaurants

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