When David Lee opened his power-broker hangout in 2008, the magic of sous-vide cooking was a novelty. Six years later, his menu hasn’t evolved, and the placid room shows its age. An asparagus dish balances tender spears with discs of truffle, and the lobster contrasts sweet claw meat with a tart tomatillo salsa and golden masa fritters. Lee’s pasta dishes are also first-rate, especially an eggy pappardelle tossed with an aromatic ragout of rabbit, porcini and pancetta. Closed Sunday.
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