The focal point of Trigo, a big 150-seat Mediterranean-inspired brasserie in TriBeCa, is the earth-stone hearth, where chef Michael Garrett bakes new twists on rustic flatbreads, which include a French-inspired Onion and Tart Green Apple. As you can see, the 20-foot floor-to-ceiling windows, elegant iron latticework, and monumental columns make this quite the ambitious enterprise. Only time will tell if it can stare recession in the eyes and laugh, but the all-day breakfast, lunch and dinner service could help Trigo make regulars out of the locals.

At the bar, you'll find such specialty cocktails as the Garden of Eden (pictured above), made with Grey Goose Le Poire, pomegranate juice, Bartlett pear juice and fresh-squeezed lime. Chef Garrett's entrees include Linguini with Razor Clams and Chermoula, Cuttlefish with Pork Sausage and Marjoram, and Lamb Spare Ribs. And for dessert, our photographer tells us that pastry chef Revital Melech’s Orchid Semi Freddo (pictured)—made with orchid (sachlab) custard, rose petal semifreddo, and pistachio sauce—is a total knockout.

Trigo // 268 West Broadway // (212) 925-1600