Palat

Since its debut in January 2018, Palat’s chef and proprietor Pippo Lamberti has provided a limited but varied menu that includes dishes like beet ravioli with goat cheese and hazelnuts and seared octopus with artichoke and rosemary pesto.

Before opening Palat, Lamberti, who comes from a family of restaurant proprietors in the Northeast, worked at Café Boulud in Palm Beach. The eatery has a sizable eating area that opens onto a terrace and is situated on a quiet street corner. Weekend evenings currently tend to be the busiest times.

Start with some crostini made with Sullivan Street Bakery bread and topped with truffle and eggplant, or some steak tartare with horseradish and egg.

One of Palat’s most well-liked entrées is the sea-urchin/squid-ink pasta with crabmeat.