Hav & Mar

Marcus Samuelsson's seafood restaurant sits on the gallery blocks of far-west Chelsea, and the art is part of the meal: the dining room and bar mix contemporary and classical design with original work by Derrick Adams. Executive chef Fariyal Abdullahi runs the kitchen as chef partner.

The menu is globally minded seafood with greenmarket produce, and the dish to know is the berbere-cured salmon, a nod to Samuelsson's Ethiopian and Swedish roots. The wine list highlights BIPOC and women producers; the bar mixes cocktails to match.