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A pair of high-school friends, Alan Cooper and Stephen Cohen (Hearth's former beverage director), are behind this place, with chef Kyle McClelland (formerly of Caviar Russe) at the stove. McClelland sources from NYC's urban farms for dishes like a grilled-veggie sandwich; a Wagyu burger seasoned with capers and caramelized onions; pork jowl with black garlic, baby leeks, and golden carrots in a mustard-seed glaze; and smoked hamachi with cucumber, trout roe, spicy pepper emulsion, and micro basil. The dips into Barolo and Burgundy, with four beers on draft. All this is offered in a 46-seat space built out with wood from the original Coney Island boardwalk, sporting a collection of early twentieth-century photographs. — Jenny Miller