Nicer. Classier. Better. True, Manhattan needs another Irish pub like it needs more rats, but this is no ordinary watering hole. Chef Michael Sullivan, formerly of Le Zinc and Chanterelle, creates simple fare such as ribs and steak, but with a gourmet edge. Fortunately, there’s none of that “we’re a gastro-pub” pretension. So soak up the sun on your break from the Wall Street grind and pair a pint of Boddingtons with the oysters you’ve just shucked from the raw bar. Just because your stock broker salary entitles you to hang out at snooty restaurants doesn’t mean you have to.
