Soho, Manhattan ยท restaurant
Red velvet banquettes, mustard walls, and a raw bar that keeps going until 4 a.m. This is where New York's restaurant workers end up when their own kitchens close. Order the fried chicken and a dozen oysters, and don't be surprised if the table next to you just wrapped their own dinner service.
Freshly shucked oysters from the expansive cold raw bar section.
Crispy half chicken with hot honey, a Blue Ribbon staple.
Roasted marrow bones with oxtail marmalade and grilled toast points. On the menu since day one.