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North West's sleekly intimate interior mirrors that of an elegant supper club—dim lighting, high-backed chocolate-brown banquettes, and polished wood. The creamy-mustard walls display rotating photography exhibits, and in the warmer months, sidewalk tables facilitate people-watching. Diners are mostly locals, casually but smartly dressed and more likely to be pushing 50 than 30. The restaurant's New American fare has a decidedly Italian accent, equally indebted to Roman, Tuscan, and Sicilian dialects. The chef changes the menu seasonally and uses all organic, hyrdroponic, or biodynamic ingredients, purchased from cooperatives along the east coast. (He buys his free range meat from a ranch in Texas.) Subtly spiced and simply grilled or braised, meat and fish entrées are served atop a selection of rich sides, most often a potato creation and sautéed greens or some roasted root vegetables. The Italian influence emerges most decisively in appetizers like fried calamari and Insalata Caprese or pastas, which appealingly combine salmon and leeks or broccoli rabe and sausage. — Andrew Sessa

Upstairs, in the former cigar bar, the supper club aesthetic gives way to that of a gentlemen's lounge, where the restaurant's wine-bar aspirations can be more strongly felt. Wine enthusiasts can order flights from the 100-bottle list: three to four glass tastings designed to show off a particular variety or vineyard. This room can be rented for private events.

Prix-Fixe Menu: Northwest has a two-course prix-fixe menu at lunch and a three-course one at dinner. Each provides limited but ample options from dishes off the regular menu.