Chefs Mitchell and Steven Rosenthal, who have long headed up the kitchen at Wolfgang Puck's popular Postrio, have also opened their own, more casual place. The fare is new American: warm frisée salad with Smithfield ham, poached egg, and cider vinegar; cornmeal-stuffed roast quail; San Francisco-inspired cioppino; cedar-planked salmon. The wines, many by the glass, complement the food. The space, with dark wood floors, exposed brick walls, white wainscoting, contemporary art, and an outdoor patio, comfortably blends old with new.