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The small, tastefully appointed room here is conducive to all sorts of intimacies. A variety of sweet champagne-based cocktails are available at the bar, along with a selection of wines by female vintners. No wonder certain women I know consider Annisa to be a restaurant calibrated almost exactly to their tastes. It helps that the Asian-fusion menu, produced by co-owner and chef Anita Lo, contains some of the most consistently interesting food in the city, including soup dumplings stuffed, in high New York style, with foie gras. — Rob Patronite and Robin Raisfeld

Seared foie gras with soup dumplings, $18; miso-marinated sable with tofu and bonito broth, $28

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Recipes at Annisa

• Mamey Popsicles (2008)
• Chilled Coconut-Fruit Soup With Mint and Crosnes (2008)
• German Butterballs With Raclette (2006)
• Almond Float With Fruit Salad (2005)
• Tea-Smoked Duck (2005)
• Chilled Sesame Noodles With Julienned Vegetables (2005)