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Taboon

Taboon may be the first restaurant to coin the phrase "Middleterranean"—a hybrid of Middle Eastern and Mediterranean that makes room for global ingredients. And the name? It's the Arabic word for the domed oven used to bake the puffy house flatbread, which arrives just after you sit down, on a little butcher board. It’s piping hot and golden brown and pooled on top with extra-virgin olive oil and a sprinkling of sage, rosemary, and sea salt. “You don’t get this kind of bread at Bouley,” said a chef friend of mine, and he’s right. You can gobble it whole, or dip it in a bowl of tzatziki, or enjoy it in tandem with any one of fifteen inventive varieties of meze. — Adam Platt

Live Flamenco music on Mondays beginning at 8 p.m.

The Boom Boom Room, New York

Boom Boom Room - If you're lucky enough to find yourself up there, the Standard Hotel's gorgeously refurbished top floors are now home to a bar, a cocktail lounge, a hot tub and a rooftop lounge. The décor is sleek, black and shiny on the hot tub and bar side; plush, gold and champagne-colored on the cocktail lounge side; and obscenely airy throughout, with floor-to-ceiling windows and sections of transparent flooring looking down the hotel's 18 flights. Lots of sunlight in the day, lots of sexy skyline at night. Basically just thoroughly fancy and jealousy-inducing from top to bottom.