Seafood. Top Chef” Season 3 winner Hung Huynh creates a seafood- centric menu with Asian and Mediterranean influences—broken into categories such as “rolled” (sushi roll with lobster, kiwi, pickled jalapeño and spicy mango), “cold” (salmon belly carpaccio) and “big fish” (crispy whole snapper)—in a warm, expansive space with copper, marble and wood details. L (M- F), D (nightly), Brunch (Sa & Su). $$$ 21 Ninth Ave., at W. 13th St., 212.392.5978.
Contemporary Japanese. “Iron Chef” Masaharu Morimoto slices and dices gourmet sushi rolls, tempura, sashimi and other elaborate taste sensations in a casually chic setting. L (M- F), D (nightly). $$$ 88 10th Ave., btw W. 15th & W. 16th sts., 212.989.8883.
Spanish. Catalan and Coastal Mediterranean fare focuses on salt-brined seafood and tender meats. D (nightly). $$$ 136 Ninth Ave., btw W. 18th & W. 19th sts., 212.776.1990.
Italian. This restaurant offers a regional Italian menu combining the simplicity of Italy’s cucina rustica with the refined flavors of fine cuisine. Top- quality ingredients are utilized in such dishes as short ribs and bone marrow agnolotti and branzino with clams and ramp vinaigrette. D (nightly). $$$ 355 W. 14th St., at Ninth Ave., 212.691.0555.