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Chelsea"s former Sette space gets an interior makeover, and a new menu from chef Roberto Lopez (Bice, Cipriani Dolci). His lineup includes enoteca-style snacks like seared sardines, as well as larger plates (baked pasta dishes, pork saltimbocca). A Cruvinet wine-preservation system holds 40 Italian pours that are hard to find by the glass (try the pricey amarone); 200 bottles are also available.

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