A restaurant named PRINT. and its sister lounge the Press Lounge pay homage to their site’s former life as a printing plant. Clever, yes, but to get the full, smarter story, read between the lines, i.e., experience the “greenmarket cooking” of exec chef Charles Rodriguez and a cool drink with extraordinary views from the aerie 16 floors above.

In PRINT.’s dining room, the property’s history factors in a span of salvaged dark wood and in a wall sculpture that turns out to be, on close inspection, yellowing book pages crushed into a dramatic grid. Copper-top intimate or communal tables, comfy banquettes and globe lights envelop guests in an amber glow, and the baffled ceiling allows for easy conversation.

Chef Rodriguez brings international experience and sophistication to ingredients scouted by “full-time forager” Meghan Boledovich. She pulls from regional farms and a rooftop herb garden to spark sourdough flatbread with local ricotta and spring pea pesto or popular duck breast with hakurei turnips and rhubarb sauce. Current enhanced entrées include braised short ribs with smashed potatoes and horseradish gremolata and the Raven & Boar pork chop with arugula-corn salad and sautéed plums.

Manager Reyna Roman pairs biodynamic wines from small vineyards for wise matches like the Thierry Triolet Brut Rosé with Wellfleet oysters or the Grenache-Syrah Villages Séguret Côtes du Rhône with tender grilled octopus. For a smooth finish to subtle Key lime tart and the chocolate molten cake with raspberries, she chose Catalonian Priorat Natur vermouth infused with 101 herbs.

Diners enjoy a perk— bypassing the elevator line, if any, and ascending first to the spacious, cover-free, no-reservations Press Lounge. Here, open terraces surround a soaring, glass-enclosed bar, accommodating as many as 300 and providing a cityscape in three directions plus a spectacular sweep of the Hudson River. Toast the Intrepid docked at a pier below with original cocktails named for exotic print fonts, like the Maiandra of Dominican Republic rum, ginger beer and maple syrup or the Ravie of Lillet blanc, St. Elder liqueur, honey sour and prosecco. No wonder Press bills itself “Heaven in Hell’s Kitchen.”

PRINT. (American)—Sophisticated fare with farm-to-table commitment (in-house forager), plus biodynamic wines and smooth service. Priority access to rooftop lounge with amazing river view. Weekday breakfast, weekend brunch. Lunch: M-F noon-2:30 pm. Dinner: M-Th 5:30-10:30 pm, F 5-10:45 pm, Su 5:30-9:45 pm.

ink48 Hotel, 653 11th Ave., 212.757.2224,

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