28 Upper Grosvenor Street
Richard Corrigan's latest venture is inspired by the earthy, gamey cooking of his childhood in the Irish countryside. Swedish designer Martin Brudnizki's hushed, amber-lit decor is enlivened by playful hunting references such as lamps with feathered shades and duck leg stands, and the service is both attentive and discreet. Vegetarians have only a handful of choices, but adventurous carnivores will rejoice: The menu ranges from crubeens (traditional Irish pig trotters) with beets and horseradish to grouse pie with cèpes. The wine list specializes in organic vineyards and has rare finds.
Tip: The spiced ice cream with port-soaked figs brings the fleischfest to a boozily delicious conclusion (entrées, $22$35).