Postindustrial cool (concrete floors, tiled walls and a 1000-litre aquarium) meets sterling seafood at this Michelin-listed must. In the trendy Meatpacking District, its seasonal menu keeps it simple and fresh with dishes such as Limfjorden blue mussels with steamed apple cider and herbs. There’s usually a meat and vegetarian option, and delectable desserts include English liquorice with sea buckthorn and white chocolate ice cream. Kitchen closes 11pm.