Once an armory, this big, glamorous, TriBeCa restaurant is lit by crystal chandeliers that reflect off Venetian mirrors. As good looking as it is, the real reason to come here is Floyd Cardoz, the Indian-American chef who made his name at Danny Meyer's Tabla and by winning Bravo's Top Chef Masters (season 3). His menu at White Street features New American dishes with global accents. For example: bouillabaisse with shrimp, cockles, swordfish and linguica sausage. Vegetarians are bound to be happy with the thought that went into seared shiitake mushrooms, plums, eggplant, greens and dashi tamarind broth, or the chickpea and quinoa cake with spiced yogurt and onion confit.