At the latest project of restaurant super-sibs Babak Bina and Azita Bina-Seibel, you'll find some of the best-conceived and expertly executed plates in the city. Start with the feather-light gnocchi with chorizo, Meyer lemon, and shellfish, then move on to the signature hay-"roasted" quail (the effect is subtle) served with a little knob of foie gras. But at $35, we question whether the restaurant is aggressively pricey, or just right.
It's our first annual Readers' Choice Awards, presented by JetBlue, and we want to hear from you! We've selected ten categories - now it's up to you to cast a...