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An oil painting behind a central round table pays tribute to Dorothy Parker and her fellow wits, who held court here through the 1920s. The restaurant’s current clientele of hotel guests and expense-account businesspeople reflects a less literary bent, however. The refurbished restaurant is an extension of the plush Algonquin lobby, with the same dark Edwardian woodwork and overstuffed seating. The menu is contemporary American, with a French emphasis on sauce, and results comparable to banquet fare. Small plate starters nod to international influences, with mini-empanadas, hummus and flat breads, and Caribbean-style coconut shrimp. Japanese accents can be found in miso-marinated chicken salad, a wasabi-avocado dipping sauce for crispy tuna medallions, and a beurre blanc sauce laced with teriyaki for grilled salmon. Shiitake mushrooms top broad ovals of lobster ravioli, combining with sun-dried tomato, arugula, and sherry wine for a sweet and tart effect. A savory brown shallot sauce does double duty, topping both beef tenderloin and sautéed free-range chicken. Desserts return to classic New York territory, with cheesecake, an apple tart, and a chocolate marquis, ordered from a menu topped by the famed Al Hirschfeld caricature of the Round Table’s denizens. — Ethan Wolff

Beef tenderloin, $42