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Notable husband-and-wife florist team Zezé and Peggy O’Dea have transformed a former carriage house in Manhattan’s affluent East 50s into Zé Café, an earthy, elegant dining room filled with reclaimed barn wood from the 1800s, peonies, phlox, dusty colored roses and topiaries in terra cotta pots. Chef Jonathan Romans (Tribeca Grill) creates sophisticated, seasonal dishes with American natural ingredients, many of which come from Zezé’s upstate farm. A botanical cocktail and wine list pair well with dishes like Long Island Duck served on a bed of organic carrot coulis, zucchini, baby carrots and fig vinaigrette.