What this basement restaurant space lacks in views it more than makes up for with eclectic art and a chic bar. Chef William Mahi, who hails from the Basque Country, puts a new Basque spin on French classics. Novel creations such as 52-degree egg with potato foam and white truffle aside, his light-tasting menu appeals with a vast array of seafood, including langoustine, spider crab and squid. The authentic Basque cheesecake is another highlight.