What's the lowdown? Opened in 2014 by two ambitious cooks, Jeremiah Stone and Fabian Von Hauske, Contra's mission is to deliver a distinct New York cuisine, inspired by the city's diverse food cultures and taken in experimental new directions.
What should I order? Most decisions are taken out of your hands thanks to a single $67 multi-course menu, although it's worth ordering the bread and cheese plate supplements. Dishes change and evolve constantly, but recent highlights include tender pieces of chicken doused in a savoury ham broth with zingy chickpea pesto or a tranche of charred mackerel with fava beans and fennel sauce.
A few words on the chefs: Stone, who previously worked at Rino in Paris and Isa in New York, handles the savoury side, while former Jean-Georges pastry chef Von Hauske takes care of desserts and bread. The pair opened the no-reservations natural and organic wine bar Wildair on the same street in 2015.
The room: A tunnel of bare brick walls and concrete floor, the long and narrow dining room is populated with hand-hewn oak tables, a long wooden bar and turquoise benches.
Did you know? The restaurant is named after a hardcore punk band.
Images: courtesy of Contra
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