Description
Former wd-50 pastry chef Sam Mason brings his brand of molecular gastronomy to this loungey restaurant and bar in Soho. Though the boundary-pushing approach has ebbed a bit, invention can still be found in plates like snails poached in maple (tempered with smoky bacon) and the signature pork belly, which marries well with butterscotch-infused white miso. Mixologist Eben Freeman’s cocktail menu keeps pace with the unconventional food. We particularly enjoyed the excellent Crumble (a warming mix of brown butter-washed rum, clove and poiré, a pear spirit).

Read our full review of Tailor.