Scarpetta

Former L'Impero and Alto chef Scott Conant takes helm of old Gin Lane space. Scene evenly divided between hoppin' bar and shwank dining room. Clubby space in shades of brown, with rustic wood panels, suave squared-off chandeliers. Long list of small plates, homemade pastas, haute mains. Truffles galore—served with polenta, slow-roasted lobster, or tuna “susci.” So good you’ll be “scarpettaing” your plate with a scoop of bread by meal’s end.