Basso56

The Scene
This midtown spin-off of the East Village's popular Basso Est streamlines its look for crowds of theatergoers and business diners. Clean lines in the long rectangular space lead all the way to the open kitchen in the back, a touch that mirrors the staff's straight-shooting warmth. A gleaming white color scheme keeps the sub-street level room from feeling dim, while a large wood wine rack and beige wall accents provide terrestrial accents.

The Food
The move uptown hasn't diminished chef-owner's Paolo Catini's casually elegant central Italian cuisine. The menu at this location greatly expands seafood options: Homey touches of mushroom and orange bolster perfectly seared scallops, and moist whole branzino packs plenty of fresh oregano and lemon flavor. And though lamb ragu lacks complexity, a smoky, baked buffalo mozzarella appetizer, juicy veal chop topped with crispy sage leaves and fluffy panna cotta prove Catini's no slouch with land-lubbing fare either.