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Part bistro, part trattoria, and part steakhouse, chef Marc Murphy's duplex restaurant courts all appetites with a menu that lists goat-cheese profiteroles alongside five cuts of beef and just as many sauces. Pasta dishes like spaghetti alla carbonara vie with daily specials like cassoulet and chicken liver cavatelli. At least dessert’s a no-brainer: Try all six for $20. — Rob Patronite and Robin Raisfeld

Sat.—Sun., 11 a.m.—4 p.m.

Favorites from the French-Italian dining-room menu are available (including appetizers like goat-cheese profiteroles and entrées like braised lamb shank with Brussels sprouts and bacon), but Landmarc prides itself on its ability to customize weddings and events—whether it’s with a traditional Romanian feast or a gourmet hamburger station.

Fried calamari, $14

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