Creamy is back in style! That’s the headline at this remarkable new restaurant; many of the dishes come with silky sauces, or puddles of rich jus, making each plate an exercise in sopping up the good stuff (request additional bread). Chef Joshua Pinsky is the man behind the magic, an alumni of the Momofuku restaurants who will be as famous as David Cheng someday, I promise. Among the many highlights here are a butterflied trout served over puddles of herbed aioli, and a perfectly cooked pork chop with smoked onion jus.  Desserts are also excellent, and there’s a well curated wine list. As for the restaurant ambiance: it’s a genericly upscale looking basement eatery, one that’s so popular even the bar seats are reserved a month in advance. They do save three ledges near the hostess stand for walk ins, a weird seating purgatory (you’re on stools) but one that’s worth putting up with if you can’t snag a reservation.