Selden Standard opened in 2014 in a Midtown corner space and was an immediate fixture of the city's new fine-dining wave. The menu is built around a wood-fired oven and changes constantly with whatever the farms are bringing in. The kitchen consistently shows up on James Beard semifinalist lists; Andy Hollyday, who has since opened Marrow, was the founding chef.
Reservations help. Brunch on weekends is more relaxed and a good way to try the place without committing to a full dinner. The room is wood, warm, and intentionally a little loud.