Blanca—in the style of Momofuku Ko and Brooklyn Fare—serves an elaborate, gutsy tasting menu that changes frequently. At its tiny size (12 upholstered bar chairs), it's a tough nut to crack for reservations. The person price tag (around $200, excluding wine) means fellow diners are generally obsessive gourmands. The modern, lustrous space is hidden behind Roberta's (owned by the same team) and built around an open kitchen laboratory. Chef Carlo Mirarchi engages with patrons, doling out treats like ravioli stuffed with nduja (robust sausage), squid with purple onion and Meyer lemon, and wheat pasta with razor clams, sea urchin and wheat flower. Another interactive experience for patrons is getting to play DJ, lowering the needle on records by artists ranging from Rod Stewart to Brigitte Bardot.