One of New York's premier chefs, Jean-Georges Vongerichten, runs this downtown outpost in the basement of the achingly hip Mercer Hotel. The sleek, modern, industrial space sizzles with the energy of the downtown elite (though these days the restaurant draws its share of average Joes checking out the beautiful people). The dishes on the menu, which are more casual than at Vongerichten's other eateries, are grouped according to which section of the kitchen prepares them. Dinner might include yellowtail carpaccio (from the raw bar); Alsatian tarte flambé with fromage blanc, onions, and bacon (from the pizza oven); or roasted lobster with garlic and autumn vegetables (from the rotisserie). Reservations essential. Subway: R, W to Prince St.