Bar Miller

The 15-course menu leans into environmental sustainability, matching its dishes with curated wine and sake pairings. Rather than relying on imports, the kitchen showcases regional ingredients like Connecticut wagyu and Montauk bluefish. The atmosphere is relaxed and conversational, with the chef pacing the meal to keep the focus entirely on the evolving flavors. For diners wanting a final savory note, there is a rich mazemen noodle add-on, though the standard progression is already quite filling.