Sheridan Square (Closed)

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Itinerant, but talented, chef Gary Robins has left a few big-name eateries in his wake (most publicly, the Russian Tea Room). So it's no surprise that his tenure at the West Village’s Sheridan Square lasted about as long as a post-Seinfeld Jason Alexander sitcom. Chef Franklin Becker (Brasserie, Capitale) steps valiantly into Robins' shoes, braving the heat from the wood burning oven, and overseeing a menu of "continental American food with a focus on a green market sensibility and quality protein prepared simply." Expect starters like wood-grilled octopus with shaved fennel, orange and mint, and entrees such as a pan-roasted chicken with chanterelle, parsnips and leeks. Prices are steep, with entrees hovering in the high $20s and above, so Becker and company will need to meet high expectations in a neighborhood blessed with quite a few worthy competitors if they want to overcome a rocky start.

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West Village restaurants, American contemporary restaurants