Hurricane Club lives up to the tropical (but thankfully not the destructive) in its name—a luminous cosmopolitan space with carved wood, natural colors, and white-jacketed waiters create an urban twist on Polynesian chic. In the midst of the scene is Lawrence Knapp, a chef with experience ranging from Park Avenue under Craig Koketsu to Florence’s Ristorante Ricchi—which is why Knapp is comfortable playing with Hurricane Club’s border-crossing pantry, whether he’s giving his Shanghai Lobster an Italian finish or judiciously dousing proteins with jet-setting flavors like coconut, guava, Thai basil, and sriracha sauce.
Recommended Dishes: