Brick Cafe   

When entrepreneur Adnan Krilic opened this restaurant in 2002 -- an add-on to his red-hot Brick Bar -- he used found materials, like tin ceilings, exposed brick and old-door tables, for 'rustic chic.' This sense of whimsy is echoed in this Euro-modern bistro's mood and menu, from wine lists wrapped around old bottles to outside seating where heat lamps mitigate spring thaws and winter chills. The limited menu, meanwhile, segues from appetizers (octopus carpaccio) to dinners (black squid ink risotto) to desserts (chocolate bomb) with aplomb. Meals always start with a sensuous olive tapenade. Handmade, made-to-order pasta, or chicken paillard, steak frites, sauteed salmon or duck breast come next. Weekend brunches, while limited, are similarly rich: One doesn't easily talk in superlatives about omelets, but you can here. Finally, don't forget the Brick bar, where liquid cool music reigns -- the perfect place for a date, crowd-watching, or downing a brewsky or espresso. -- Leonard Jacobs