The final Danny Meyer restaurant to open in the Goldman Sachs buildings—after Shake Shack and Blue Smoke—is along the lines of his beloved Union Square Café, but with ex-Tabla chef Floyd Cardoz in the kitchen. The space is attractive, with predominantly dark tones crisped up with white tablecloths and various patterns (checkerboard floors, stripes in the occasional dropped ceiling, the circular light fixtures that resemble suction cups with stamens). The front room is a bar, with the kitchen along the back wall. Then you pass through the Prep Station Strait, sort of like at Maialino, en route to the main dining room, where the tables are generously spaced. The food isn’t going to scare the horses, but it’s all just different enough. Cardoz seems to be having fun with hints of flavor. Be warned, however: A meal can turn expensive quick. Summer will bring tables out onto the sidewalk.