Must-Try: the voluptuous Muscovy duck from Woods

After successful stints at Brassaii and Modus, chef Bruce Woods opened his eponymous restaurant last year. The menu is evidence of a chef finally working for himself, and the dish that best captures his vision of modern continental cuisine is the roasted Muscovy duck. Ruby slices of duck breast are fanned over crispy morsels of confit interspersed with golden cubes of toasted sourdough and tart dried cherries. Underneath is a tarragon-flecked pool of buttery duck-egg Bearnaise, which is thicker and richer than the regular chicken variety. It’s like an ultra-decadent, deconstructed eggs Benny—minus the eggs.