The crowd is young, the skyline view stunning, and the food lives up to the hype at this modern Italian restaurant from the mind of Chicago super-chef Danny Grant. Veteran Dallas chef Eric Dryer helms the kitchen, turning out wood-grilled entrées and crowd-pleasing pastas. Try this: Fried cacio e pepe translates to croquette-like fritters with a crunchy bread-crumb crust and a peppered, bechamel-style filling, luscious and cheesy. Rich, savory short rib bolognese coats casarecce pasta, topped with hazelnuts and creamy ricotta. The seared salmon was outstanding, the moist filet topped with pistachio gremolata and heirloom citrus supremes, resting in an ethereal broth. Pro tip: The pulsing club music is louder on the south side; the north side offers the best views, from the forty-ninth floor of the National. Business-casual attire or better required.