THIS RESTAURANT IS CLOSED Scott Howard

THIS RESTAURANT IS CLOSED Scott Howard Restaurant Review:

Chef Scott Howard has overhauled his menu with homey favorites reminiscent of his success at Fork. Starters sparkle---his signature, deceptively simple carrot broth, tinged with curry and garnished with chervil sabayon and truffle oil, is sweet and satisfying; earthy lentils and sweet cipollini onions nicely set off crisp-skinned, unctuous pork belly; truffled egg salad on crostini is topped with house-smoked trout. Entrée standouts include slow-braised short rib that falls in tender shreds into a side of creamy orzo macaroni and cheese, and plump Maine scallops with maitake mushrooms and a saffron-vanilla bean sauce. For dessert, try the perfectly gritty butterscotch pudding with caramelized bananas or the s'mores---chocolate meringues with graham cracker ice cream and macerated cherries. The sophisticated ambience features saffron, cream and chocolate hues on the walls, gleaming cherry wood floors, and chairs with mohair seats. Impressive flower arrangements and warmer lighting also add to the elegance. A well-chosen wine list and full bar provide libations, and service is professional but understated.