Philippe by Philippe Chow

This downtown outpost of the uptown original brings its buzzy scene down into a subterranean hotel space. Inside, the spotless dining room is popular for group dinners, though the open table layout can feel a bit exposed. Beyond the classic poultry, the kitchen turns out dumplings, spring rolls, filet mignon, and seasoned string beans, with portion sizes running large enough that a dish ordered for two can satisfy a much larger group.