So hefty it comes in a 5-inch-thick binder, the wine list at this modern restaurant in the Flatiron Building is among the biggest in the city. (Thousands of labels are can be found.) The restaurant's interior is decorated in rich leather and blown glass. Chef Gregory Pugin's seasonal menu has contemporary American dishes created with an accompanying wine in mind, as well as decadent desserts like bittersweet chocolate tart and warm sticky toffee pudding. Mains range from maple-brined wooly pig to prosciutto wrapped scallops.