Casamara

The sardine and mussel toasts are crazy fun. So is the oval marble bar at the center of this grand, glowing Mediterranean newcomer. Scallops St. Jacques and jazzed-up bacon-wrapped dates are throwbacks to the ’60s and ’70s. But it’s not all about nostalgia. Grilled-cabbage salad wows with drizzles of tahini and yogurt, truffle oil adds a funky note to cacio e pepe, and pork shoulder morphs into something special with candied-pear mostarda.