Admit it: When you first heard about B.E.D.'s concept of high-end dining on oversize mattresses, you figured it would last about as long as the first shipment of sheets. That was more than 10 years ago. Yet after a recent resprucing, the restaurant is still attracting those who enjoy pillow talk over small-plate selections of global-fusion cuisine. The new menu includes goat-cheese-and-fig fritters, fried calamari, Peruvian lomo saltado, and rigatoni rigged with four cheeses. Most items are less than $20, all under $25, for profits are culled from booze and bottle service —which brings us to the other dreamy aspect of the place: After dining, you can roll right out of bed and into a boisterous club scene.