Braeburn

Yes, it’s named after the apple variety (grab one on your way out the door), and a contemporary American bistro aesthetic pervades this buzzy bistro in the far West Village. Stained walnut wood covers the floor and the windows of the entrance and dining room are adorned with alder wood branches. Chef Brian Bistrong’s hearty market fare includes the likes of pan-roasted Pennsylvania chicken with escarole and carrot puree, and codfish served with shrimp dumplings and sauteed bok choy leaves in an aromatic onion-bonito broth.

For more information: Braeburn Restaurant

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