It’s a wonder the chef can create anything in the teensy sliver of a kitchen at Graffiti. It appears to have fewer appliances than a college dorm room (we think we may have spotted a hot plate). Against the odds, chef Jehangir Mehta (previously of Aix) creates masterful, Indian-inflected dishes such as delicate pickled-ginger scallops and tender, cinnamon-spiked pork—all assembled with the detail-oriented aesthetic you’d expect from a former pastry chef. If you’re too claustrophobic to squeeze yourself into this four-table space, then stay away—there’ll be more room for us.

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