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“This is the first restaurant of my dreams," says Top Chef winner and executive chef Hung Hyunh, who partnered with EMM Group’s Mark Birnbaum, Eugene Remm, and Michael Hirtenstein, owners of Abe and Arthur’s, on this meatpacking project. There are large-format plates like oversize Cantonese-style lobster, a crispy whole snapper with chile and garlic big enough to feed six, weighty whole branzino, and, of course, towers of raw shellfish. It will all be served inside the three-floor, 14,000-square-foot space, 260-seat space. A glass-enclosed rooftop lounge features music and accommodates nightly revelers. — Beth Landman & Jenny Miller