Spice Market

Only on weekends will you have to fight to get into this offshoot of Jean-Georges Vongerichten’s famous New York restaurant. The concept, defined as Southeast Asian street food, leans toward Thailand, and so far the pastry kitchen is sharper than the rest of the operation overseen by chef de cuisine Ian Winslade. Trust dishes such as black pepper shrimp with sun-dried pineapple and Ovaltine kulfi with caramelized bananas.