"GO HERE: to experience former Noma chef Matt Orlando’s grand and bracingly challenging experiment in a concrete warehouse on an until-recently neglected waterfront strip far from the crowds. ORDER THE: tasting menu, but there are a few first-come seats at the kitchen counter and bar, where you can order à la carte. Here, Orlando and his dedicated team serve push-all-the-envelopes food with a mission to generate 75 percent less waste: kale stems flavor a hollandaise, burnt wood infuses oil, and leftover potato peels are worked into crisps. THE VIBE IS: warehouse-y—concrete walls and columns, widely spaced tables, graffiti as art—with polished moments. (Despite the hip-hop and spray paint, the team takes itself very seriously.) Swing by in summer when the industrial room opens to the outside and nightly bonfires are lit near the raised garden bed. PRACTICAL STUFF: Open for dinner Tuesday to Saturday, from 6 p.m. to midnight and lunch Friday and Saturday, from noon to 3:30 p.m. (last seating at 1 p.m.). Closed Sunday and Monday. Make sure your phone is charged before dinner: There’s no way you’re hailing a cab back to the hotel in this neck of the woods, so call for an Uber. —Christine Muhlke" - Condé Nast
