A swanky vibe greets you when you step off the elevator of the Hotel Van Zandt onto the fourth floor and into this music-inspired restaurant. Having made our selections from the well-executed cocktail menu, we couldn’t pass up an order of the roasted shishito peppers, which come with a generous sprinkling of furikake and bonito flakes. Roasted beets with herbed labneh and pickled mustard seed had a vibrant punch with juicy orange supremes and crunchy toasted pistachios. The crispy pork ribs with a spicy-sweet piquillo glaze may have been a little too tender, the meat falling off the bone and onto the plate, but smoked short ribs with roasted butternut squash were just right.