It’s been a year-plus since Joule moved from its narrow storefront on 45th into a capacious refurbished warehouse on Stone Way. The wallpaper is still notably great: blue-on-blue damask that’s florally sedate until you notice the repeating jewels inside atomic-orbital rings. And chef/owners Rachel Yang and Seif Chirchi’s Korean-influenced food is, possibly, better than ever—the cold-smoked escolar, the tatsoi greens with warm Chinese sausage vinaigrette and smoked tea egg, the black rice risotto with salted pollock confit and fennel, the maitake mushrooms with pine nuts… well, I’m out of room, and hungry. (Joule, 3506 Stone Way N, joulerestaurant.com, 5–10 pm)