Gallery: First Look at The Dutch, Andrew Carmellini's New Soho Restaurant

A fried oyster with lettuce and tartar sauce on a buttery housemade sesame seed bun.

Prince & Sullivan

There are three dining rooms, with seating focused heavily on banquettes.

Lightly smoked and seasoned with olive oil and mint.

Gigantic head-on prawns with a spicy dusting and red remoulade.

Tripe cooked down with beer, served with avocado, lime, and a sprinkle of Fritos.

Bols Genever, Mandarine Napolean, Kumquat Marmalade, Grapefruit, and Citrus Salt make the Dutch Courage, while the Aviation Royale is Aviation gin with Maraschino, Creme Yvette, Lemon, and a sparkling Vouvray float. Both are stronger than they appear.

With a yogurt sauce, red quinoa, and lightly pickled cucumbers.

An early contender for house specialty (though people seemed very interested in the fried chicken we didn't try)—thin pasta filled with creamy ricotta, and a buttery fresh tomato sauce with herbs.

The house bread, with bacon and jalapeño. It comes with whipped butter.

Bright spring vegetables and very moist rabbit baked under a crackery pie crust in a light cider broth.

Involtini stuffed with herbs over buttery smoked fingerling potatoes and horseradish sauce.

There are many pies on the dessert menu, from pastry chef Kierin Baldwin. Scented lightly with rose water, this rhubarb pie comes with a yogurt sorbet.

Made with black rice (it turns purple when you cook it), and flavored with mango, coconut, and cucumber with a toasted coconut sorbet.

With tamarind sorbet and candied pineapple.

With toasted meringue.