Jeffrey Nathan is a busy guy. The executive chef and co-owner of Abigael’s on Broadway stars in the TV show New Jewish Cooking (for which he garnered a James Beard nomination), has authored two best-selling cookbooks, and has developed products for Whole Foods and Trader Joe’s. It’s only natural, then, that the chef’s frenetic lifestyle would translate to the cuisine of his kosher restaurant, where American, Latin, and pan-Asian offerings combine to create a menu as daring as a tightrope walker in a floss factory. Short ribs, chicken, steak, and sausage share a plate on the carnivore’s delight, which comes flanked by garlic fries and drizzled with chimichurri. The Peking-style roast duck comes two ways, with the breast served in an Asian wrapper and the leg lathered in a sweet fresh fruit sauce. And an entire portion of the menu is devoted to the restaurant’s signature char-grilled steaks, which are wet- or dry-aged on site. On the second floor of the restaurant, an Asian-themed dining room dubbed The Green Tea Lounge brings together seafood, sushi, and noodle specialties from Vietnam, Malaysia, Thailand, Korea, China, and Japan—all of which are also available in the main dining room.