A sustainable meat joint that’s as good on your conscience as it is on your wallet. Using the whole animal, from nose to tail, throws up some special cuts—keeping the dedicated carnivores on their toes. Ingredients are local, seasonal and organic but don’t let all the lofty principles distract you from the fact that it’s both scrumptious, and stylish. Naturally found in the meatpacking district, this white-tiled cellar restaurant has a sinister side to it: think candle-lit slaughterhouse and you’re almost there.