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This venue is closed.

When Wayne Nish relaunched his classic Sutton Place townhouse restaurant, he scrapped dishes, dropped prices, and announced a more casual focus. But the white tablecloths, teak and burled elm paneling, and marble fireplace of its former incarnation as March remain. An intimate front area, so narrow that couples are seated side by side, opens up to a main dining space, a stagelike mezzanine, and an outdoor terrace. The crowd is refined, with conversations tending to bond brokerage and oncology, but there’s nothing dowdy about the food, with its Asian, Middle Eastern, Mediterranean, and Indian elements. Tamarind and cumin flavor the mixed squab and quail plate, while wakame seaweed, mentaiko roe, and bonito flakes adorn a poached egg. Littleneck clam ravioli stands out; the translucent dumplings are accented by lop ch’ueng sausage over a broth driven by the salty flavor of Chinese-style black beans. Nish’s own favorite is the Scottish salmon, slow-roasted a step above raw, served on a bed of trahana (a dry Greek macaroni). — Ethan Wolff

There’s a $59 four-course tasting menu, including a cheese course.

Littleneck clam ravioli, $15; slow-roasted Scottish salmon, $22; dulce de leche bonbons, $12