319 S. Park Ave.
AWARD: Best New
Stop in the bar of the grand old Park Plaza hotel to taste the place’s new flavor as BoVine: Truffled popcorn with bacon, duck wings in Cheerwine BBQ or mini bone-in filets with bleu fondue. Sip a bourbon with amaro and pimento bitters. The chef’s mains are beef, from Wagyu flat iron to a 22-ounce dry-aged ribeye and intriguing alternatives, like a veal chop with sambuca glaze or the pork chop with walnut and fig butter. On the side, indulge in lobster creamed corn with bacon crumbs.