Substance

A striking contemporary dining room in shades of muted blue is the backdrop for truly original cooking by young-gun chef Matthias Marc: Normandy scallop carpaccio with smoked sea urchin roe and hay vinaigrette; foie gras and Ardennes pheasant pie with purple cauliflower, kale and quince relish; and hazelnut-crème-stuffed cabbage, with Corsican clementine and citrusy calamansi sorbet. Book ahead.