Chelsea, Manhattan · restaurant
A British chophouse with Indian spice in the sauce list: bone marrow nihari gravy and horseradish raita next to the curry beurre blanc. Order the 32-day aged bone-in rib chop, which arrives under that nihari gravy, and start with a quail Scotch egg and the brioche roll with snail butter. Vegetarians get a celeriac Wellington or buffalo milk paneer with Swiss chard saag.