Chef Govind Armstrong's lush menu of meats and seafood plus designer Thomas Schoos' dark, sensual décor gives Table 8 a one-two punch in taste and scene.

For Table 8's second incarnation, Schoos flipped the room: What was formerly the dining area is now the lounge and vice versa. He also changed the color palate from white and beige to a darker scheme of maroon, black and deep brown, creating a more intimate, sensual vibe; the original light fixtures were molded into one giant, funky chandelier. And then there's the mohair wall. What hasn't changed much is Armstrong's carefully crafted cuisine. Appetizers lean in favor of seafood—the calamari with manila clams, seared sea scallops and diced yellowfish tuna are fresh and well-seasoned. Known to be a meat man, Armstrong offers one tasty, tender entrée after another. The New Zealand lamb with smoked peppers, eggplants and chickpeas was our personal favorite; each piece melted with every bite and was so flavorful that we forgot we were eating lamb. (Also recommended: the kobe-style beef with potato puree and kurobuta pork with celery mousseline.) For smaller appetites, Armstrong's lounge menu offers small plates of truffled gruyere fondue, spice-rubbed lamb chops, grilled cheese with pulled shortrib and a delicious serving of warm chocolate-chip cookies. After one or two pomegranate Caipirinhas, we were ready to pet the mohair wall—and a few members of the good-looking Industry crowd. —Enid Portuguez