Mas (La Grillade)

Chef Galen Zamarra has a passionate following developed from his work at Mas (Farmhouse), and the fans should follow to this offshoot that focuses on food cooked over a wood-fired grill. Like the farmhouse, the ingredients are all locally sourced and seasonal. The main difference here is the cooking technique. While Zamarra's first restaurant uses a lot of classic French, he's now geeked out and had some massive grills custom-designed for his kitchen. Most everything on the menu has been smoked or charred on the bad boys in his kitchen. Expect dishes like wood-fired oysters and shiso butter or wild king salmon smoked over apricot wood. The restaurant has taken over the space that formerly housed the club Movida, and they've erased any sign of the live bands and DJ's that used to roost in the haunt. Instead, you'll find a subdued two-story space that's much more upscale than the taco joints and dive bars in this part of the West Village.

See more: West Village restaurants, American contemporary restaurants