Giorgio Armani has enjoyed a slavish following since the 1980s, but nonetheless it was a bold move to open an exclusive megastore with an Italian restaurant in bad economic times. (Some days the store has more employees than customers.) The glass-walled restaurant on the top floor is done in black with touches of red, the curvy booths theatrically lit. Chef Sandro Romano translates Armani's tasteful philosophy to include simple, yet pricey, dishes like gnochetti with red mullet, Treviso radicchio salad and prized Ligurian Taggiasche olives. The dessert menu is rich, and just outside the dining room is Armani's jewel box of a chocolate shop.