WHENEVER I FEEL out of balance in terms of food, I turn to Michael Pollan’s “Food Rules.” This short book has always presented itself as a realistic and sustainable approach to eating well and a much-needed corrective to the array of overcomplicated suggestions that emerge from social media. The gist: “Eat food. Not too much. Mostly plants.” I’ve made a career working in or around the restaurant industry, and indulging in a meal out is one of my greatest pleasures. With rules such as, “What matters is not the special occasion but the everyday practice,” I find myself welcoming the experience of a new restaurant with open arms and zero guilt. This month our editors have put together their favorite spots and spirits for your next special occasion. — Hailey Andresen

Ambiance and Umami Comfort

Raf's, NYC

There’s a new upscale brasserie in town: Raf’s. Located on the endlessly quaint Elizabeth Street in Manhattan’s NoHo neighborhood, this French- and Italian-inspired spot is everything you’d want from an exceedingly lovely dinner: warm lighting, plush banquettes, misty mirrors. Ambiance aside, the food has pedigree. The concept comes from the team behind the Michelin-starred Musket Room (a few blocks away), helmed by chef Mary Attea and pastry chef Camari Mick. I’ve been thinking about their exceptional fluke crudo, salty and silky, swimming in aromatic olive oil, and their spaghetti with tuna bottarga — a lustrous bowl of umami comfort.
— Sophie Mancini

Suave in the City

Anto, NYC

The latest addition to upscale Korean cuisine is Anto, located right above Manhattan’s Midtown East neighborhood in New York City. The space feels futuristic: dim and swathed in handsome, earthy materials such as bronze, wood, and leather. Led by chef Imsub Lee, a transplant from Seoul, the concept is a hyper-premium take on the Korean steakhouse (melt-in-the-mouth cuts of beef and Ibérico pork), with equally dazzling seafood and stews (their rock-shrimp soondubu jjigae and nam-do galbi tang were both deeply satisfying). The multifloor space, set in a renovated townhouse, contains design elements such as a glowing infinity art installation, traditional Korean ceramics and sculptures, and a trippy open-ish concept kitchen (it’s wrapped in a one-way mirror such that diners can peer inside). Their wine program, led by Joo Lee, formerly of San Francisco’s Saison, is exceptional — his bottles harmonizing beautifully with the bold, savory flavors of Anto’s cuisine. — Sophie

A Taste of Orkney

Highland Park

I’m giving a bottle of Highland Park’s 18-year-old single-malt Scotch whisky to my dad for Father’s Day (surprise, Dad!). I recently had the chance to taste the company’s line in Big Sur, California, which is relevant because the landscape there is similar to that of the Orkney Islands in Scotland, where Highland Park has been making whisky since 1798. Think moody, wind-swept, where you’d expect to encounter Heathcliff from “Wuthering Heights” — though Big Sur is sunnier, and its version of Heathcliff would be an emotionally unavailable surfer named Bodhi. Of course, the environment affects the spirit’s flavor profile. There are few trees on Orkney Island; it’s mostly battered, salt-sprayed coastline. As a result, the peat used during the drying process creates a whisky with a less smoky, brighter flavor — all good things, in my book. The 18-year-old is finished in sherry-seasoned European and American oak casks and has rich flavors of dark chocolate, ripe cherries, and vanilla with a candied citrus finish. It’s twice been named the “Best Spirit in the World” by the beverage guru F. Paul Pacult, and is the brand’s most award-winning whisky. My dad will be very happy. That said, if you ever have the chance, you should try their 54-year-old version, their rarest and oldest whisky to date. — Laura Smith

Surprising Pairings

Moody Tongue, NYC

Beer and sushi pairings aren’t something you see every day. But at Moody Tongue, the world’s first 2-Michelin-starred brewery, it’s their specialty. Hailing from Chicago, the New York City outpost in the West Village has every ounce of moodiness inside that the name implies. The menu is boundless — you can savor small bites or go all out with chef Hiromi Iwakiri’s nigiri tasting. I started with a silky-smooth chawanmushi with black truffle, foie gras, negi, and ginkgo. I followed with the shiitake and maitake gyoza (dumplings) with dollops of crème fraîche and trout roe, laced with vinaigrette and chives. For the finale, I suggest “The Wabash” tasting, which pairs three pieces of nigiri with three beers. I’ve always had a weakness for amaebi (sweet shrimp), but the tartness of the Oak Barrel Aged Flanders Red Ale brought out flavors I hadn’t expected. The name is a nod to Moody Tongue’s Chicago roots on South Wabash Avenue, and it brought back fond memories of my time there. — Annie Lin