If architecture firms have cafeterias, they probably look like this. People are here to hang out rather than hit on each other relentlessly, and they’re here to eat. The menu offers a couple dozen not-so-small, not-very-expensive, pretty-damn-good plates. Get the blasted broccoli—a heaped platter of florets roasted at high heat until singed crisp around the edges but still al dente, salted and peppered without timidity—it’s better than broccoli has any right to be. Black Bottle also has good cocktails and a nice selection of “hard-working wines, priced to sell.”
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