Tue-Sat, 6pm-1am; Mon, closed
C, E at Spring St.; B, D, F, M at Broadway-Lafayette St.
American Express, Discover, MasterCard, Visa
ZZ’s is not the shabby, no-frills clam bar where you grew up slurping down littlenecks and guzzling Narragansetts during sultry summer evenings. For one, there's a bouncer at the door, and the only way to get past him is with a reservation, which isn't quite as easy to snag as a seat at Randazzo's. That's because the guys behind this tiny, 12-seat, and exceedingly expensive raw bar are the Major Food Group, who ascended to New York food royalty on the backs of smartly rethought, very personal Italian-American cooking. It may be all about pristine fish and raw meat here, but they haven't dialed it back one bit. They're still going big, just with Chianina beef carpaccio blown out with sea urchin and caviar, four kinds of seafood toasts, luxe ceviches, and a shimaaji tartare that, like the $105 carpaccio, will raid your wallet. Barman Thomas Waugh, who joined forces with the Torrisi crew at their temple to red sauce, Carbone, plies his trade here with a roster of inventively tropical cocktails, all $20, served in flashy vessels like frozen coconut shells and brass pineapples.