Brindisi-bred chef brings Adriatic/Medi influences to the Flatiron. Seasonal menu gets ambitious with almond-crusted rack of lamb, saffron risotto cake and bone marrow. Homemade pastas aplenty, don’t miss the lobster ravioli in lemon zest sauce. (For total immersion experience, there’s the “Tavolo di Max” chef’s table.) Earth-toned room is lit warm, with long banquettes under off-kilter light panels. Client friendly.