Grub Street

With the hiring of stove-hopper Josh Eden, the powers that be over at August — ahem, Marcus Samuelsson — decided to give the restaurant a mini-remodel. See our photos for a glimpse of the lightened-up space, with cream walls and updated furniture. Also new: Much of Eden's cooking is taking place in the spot's brick oven (trrrend alert), inspiring some new additions to the menu. Think roasted chicken with fried garlic and green beans, pan-roasted cod in Gruyère broth, and wood-fired eggs on cocotte at brunch-time. Don't worry: Old favorites like sunchoke soup and Alsatian flatbread are still around. See the space and some dishes in our slideshow and view the full menu online.