Henry is a cozy space with gentle lighting. Playing the role of a hearth, there’s a wood-burning oven whose flames blister crusts of pizza bianca with black pepper ricotta and another splendid specimen topped with merguez meatballs, chile-roasted tomatoes and goat cheese. The lobby-level restaurant in Life Hotel, once the storied Life magazine headquarters, is run by restaurateur Stephen Hanson. Chef Michael Vignola, formerly of Strip House, also adeptly turns out dry-aged steak tartare and black-pepper-crusted strip steak.
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