The New Yorker visited Lana Lagomarsini's tiny Park Avenue restaurant and found a five-table room, a closet-size kitchen, and cooking that is intimate in scale but technically assured. The review encountered an elk chop with jus, potato pavé, and a banana-pudding rethink built around molasses cake and white-chocolate crémeux. The official site currently describes a five-course menu with two seatings Wednesday–Saturday; the review calls its meal six courses, so the format may already have changed. OpenTable lists $125 per person at 1261 Park Avenue. The dessert contains dairy; the review supplies a substantive report on the room and savory cooking. The New Yorker · Official site · OpenTable