Colicchio & Sons

Tom Colicchio goes back to his locavore roots here, delivers inventive takes on seasonal ingredients. So you get rabbit loin with Tuscan kale, baby carrots & green onion, rack of pork with Swiss chard and morel mushrooms. But the space is so theatrical – big vaulted ceilings, huge steel columns – that it threatens to overwhelm the dining experience. There’s also a Tap Room up front, warmed by a wood-burning oven.

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