NOVEMBER is the Japanese-leaning brasserie that took over a long-running neighborhood café — the Wiener Schnitzel stayed on the menu as a nod to the predecessor, the rest of the kitchen now reads Japanese.

A long oak bar runs the length of the room; at the raw-bar the sushi chef works directly in front of guests. Fish and seafood arrive without middlemen from Spain and Japan, paired with natural wines and a house cocktail list. Daytime brings a brunch format with Japanese pancakes and omurice; the terrace opens in summer. Bib Gourmand in the Michelin Guide.