This ambitious, idiosyncratic operation is in a world of its own. Set in a striking, moody warehouse, the expansive restaurant channels an "eco-chic" vibe calibrated to match a sustainable cuisine that reflects Chef Mads Refslund’s Nordic pedigree. Expect a four-course menu offering two options, Terra or Flora; as well as a seven-course menu. There are options to enhance the meal, either with some market vegetables to start or luxe additions like caviar or tuna done two ways. From Spanish mackerel and lobster to game like squab and duck, products are of singular quality and are regularly sourced from nearby regions. Simpler is often better here, as in the case of grilled mushrooms with black garlic or a thrilling dessert of goat cheese yogurt with carrot granita.