Desmond's

Desmond’s, a new restaurant at the southern end of the Upper East Side, across from the loading docks at Bloomingdale’s occupies a former bank space with high ceilings and narrow dining area that helps make every seat a cozy dining experience. The chef David Hart, a veteran of Soho House in London, delivers a menu that seems to focus items in a brief range with a wide array of flavors. There are 6 items off the grill including a Dover sole, halibut filet, and veal chop ranging in the $24 – $39 range. They also offer 7 entrees at a slightly lower price point including British favorites of fish and chips and Shepherd’s pie. There is a bar up front and a high hayloft terrace in the back, above a gleaming white open kitchen, with wide and tremendously high ceilings between them. The tables are all sheathed in thick white linen, with a heavy silver pineapple candle holder sitting in the center of each, gleaming attractively.