Dishes that you won’t find in every single goddamn restaurant on the block: What a concept! Sardine’s chef either uses uncommon ingredients or combines familiar ones in unaccustomed ways. So roasted bone marrow and maitake mushrooms find their way onto the menu, alongside winter squash pierogi served with couscous, blueberries and roasted red pepper purée. Normally bland gnocchi are served with pickled and smoked grapes and three other surprises. Cocktails go off the rails too, like an “improved whiskey and coke” with rye and a liqueur made from artichokes. Now why didn’t anyone else think of that?