The Bristol

At this intimate neighborhood place the charcuterie menu's up on the rotating chalkboard, but if you have a +4 party the food's going to end up on the communal table where you'll all nosh on the monkey bread, duck-fat fries (with homemade ketchup) and smoky fritters with a bunch of other young, floppy-haired foodies. Chef Chris Pandel, formerly of TRU, has concocted crowd favorites like the heirloom apple salad, the parmesan-crusted sausage, and the egg sandwich with grilled bacon and harissa. N.B. If you can squeeze over to the Brazilian cherry wood bar, order up specialty cocktails, esp. the Pink Lady or Moscow Mule.