Venice meet Tokyo, Introducing: All'Onda

Meaning "wavy" in Italian, it's the perfect name for this visionary, modern Venetian restaurant. But, as NY Times critic Pete Wells says, it's "a little gondola bobbing toward Japan." Award-winning executive chef and ex-Michael White protege, Chris Jaeckle transcends culture by creatively spinning up rustic classics like Italian eggplant with a dash of miso, or, a very Japanese hamachi crudo except, hmm, there's a hint of pepperoncini. Errrr?

The Short Rib for Two: It's Epic

Don't be stumped. Eater's 2014 Chef of the Year is most noted for his outstanding pastas: like a traditional Italian soppresata-seafood agnolotti infused with Chinese XO sauce. If you're not into starch, you can nosh on a hunky, revered short-rib for two or famed house burger. If you normally think fusion is folly, believe us, you are wrong. Make way for subtle, complex cooking at its best.  And after gracing the Platt/NY Mag "Where to Eat 2015" list, you can't go wrong giving this sophisticated hybrid a try.