The folks behind Locanda Verde—including chef Andrew Carmellini—have taken over the restaurant at the Smyth hotel, where they’re serving seasonal New American for breakfast, lunch, and dinner. The menu tilts toward vegetables, but otherwise the focus is a bit softer than at other Carmellini restaurants. The design firm Gachot conjured up an atmosphere that blends Scandinavia and Northern California; it’s light and comfortable and awash in textures—mosaic floor, marble wainscoting, crinkled paper place mats, and fabric panels on the ceiling and between the booths. And there are a lot of booths and banquettes—no table has just chairs. It calls to mind a diner, especially the booths for two.