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Chef Josh Capon took on the creatures of the sea at Lure Fishbar, now at Burger & Barrel, he attempts to win over landlubbers with chops and fried chicken. There is, of course, a much-anticipated burger, yet even with Pat LaFreida ground beef and a dollop of bacon jam, this soggy-bunned, ill-seasoned specimen somehow turns out to be a dud. Instead of investing in oft-disappointing main dishes, find some space in the buzzing bar area or claim a green leather booth in the dark, moody dining room and order some smaller items to share—zesty short rib tacos, meatballs with ricotta, and middle-school-cafeteria-style tater-tots are some of the snack candidates. To lubricate the festivities, ask to have carafes of local wine from Gotham Project or Donkey and Goat pulled from a wooden barrel. — Edna Ishayik

Instead of glossy headshots, high profile vinophiles (who’d never drink out of a keg) might find themselves asked to sign their empty bottle for display on the ledges that line the restaurant. Look for a $150, 2006 Bordeaux from Chateau Lascombes bearing Heidi Klum and Seal’s autographs.

B&B chopped salad, $12; braised short rib tacos, $10; tater tots, $5

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