For the past few weeks, the Wythe Hotel's restaurant, Reynards, has been quietly serving Andrew Tarlow and Sean Rembold's (Marlow & Sons, Diner) special brand of thoughtful locavore grub. This week, they added lunch, and now Reynards is ready to reveal itself to the world. The loftlike dining room features original brick, scuffed wooden ceilings, and jutting steel columns from the cooperage the place once was. Outside is spacious patio that will open soon for outdoor dining, and brunch should launch this weekend. "We took into account the day-into-night effect," said Tarlow, of the large-windowed space (with original glass) that's sunny during the day and ambient at night. Chef Rembold is cooking most of the food in a wood-burning oven, and the whole-animal approach is in effect here too: If you order lamb, you might end up with, say, shoulder, chops, or sausage, depending what's left. The menu changes daily, with seasonal fare like radishes, toast, and ramp butter, or whole trout with dandelion greens and bacon. See the lovely space and menu below.