The first restaurant from Michelinstarred chef Bruno Davaillon is a stunner, suspended in a golden vessel beneath a downtown office tower and decorated with brassy elegance. Davaillon’s menu of updated brasserie classics — pâté en croûte, steak tartare, canard à l’orange — can be revelatory, and it is equaled by Ricardo Sanchez’s exquisite desserts (don’t miss the mille-feuille).