Foxyco

At his new Design District restaurant, chef Jon Stevens (Stock & Barrel) has created something artful, both in terms of the Hatsumi Kuzuu-designed room and what is on the plates. The inventive, gin-heavy cocktail menu was developed by Lauren Festa (Flora Street Cafe). Mains include squid ink spaghetti topped with jumbo lump crab and an egg yolk, and a Wagyu short rib whose richness is cut by a vibrant salsa verde and pickled red onions. Desserts like butterscotch pots de crème make it hard to leave.