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André Balazs' Standard New York is his first hotel built from scratch—a modern architectural wonder of glass and concrete rising over the High Line elevated park. The ground floor holds a stylish restaurant—with a vaulted tile ceiling, casual barroom and outdoor patio—overseen by the talented Dan Silverman. On his American brasserie menu are grilled lamb chops, swordfish and dry-aged rib steak for two, but he'll often be adding, tweaking and deleting dishes as the seasons pass. Silverman is an intuitive chef who likes to keep things interesting, making anything but your average hotel fare.