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This Upper East Side trattoria, formerly the site of Butterfield 81, is named for its chef, Francesco Antonucci, whose rustic cooking showcases his native Venice, with an emphasis on slow-roasted meats and fishes. Antonucci’s previous successes include Remi (in New York and Los Angeles), and he's on a similar track here: Tender braised-beef short ribs are ably abetted by a Yukon gold potato puree; meaty, rich steamed halibut is offset by a bright fennel puree, snow peas, and a sun-dried tomato vinaigrette. There’s an ample swath of protein on the menu, from decadent calf’s liver with caramelized onions to salt-baked branzino; risottos change daily. The restaurant’s two rooms feel open and expansive, with modern abstract-art prints and sculptural touches like a gorgeous hand-blown glass vase. At the bar, diners can nibble and sip while watching the open kitchen. During summer and fall, the restaurant expands to the quiet, tree-lined sidewalk. — Jonathan Durbin

Braised-beef short ribs, $29