Joël Robuchon disciple and MICHELIN-pedigreed chef Alain Verzeroli came into his own at this plant-filled Midtown stunner that reflects the seasonal, produce-forward menu. Dishes like halibut with morels and a white asparagus velouté manage to be both unfussy but still destination-worthy. Cap meals here with showstopping desserts from James Beard semifinalist Salvatore Martone.