The Drawing Room

Now that Le Passage’s adjacent dining room is relevant again, chef Nick Lacasse intends to keep it that way. He might be cooking for patrons with clubbing on their minds, but he’s keeping them well fed with seasonal dishes like a springy pasta tossed with morels, truffle poached egg and chèvre or wintery braised short ribs with citrus zest. Mixologist Charles Joly adjusts his “culinary cocktail” menu accordingly, ensuring that everything on your table is as au courant as the Gold Coast regulars.