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From hotelier Andre Balazs, the Standard Grill's steakhouse grub is meant to sate the pretty young things staying at The Standard Hotel New York above it. Dan Silverman, of the Lever House, is overseeing the kitchen. Standard Grill, 846 Washington St., New York, NY 10014, 212-645-4100.
Danny Meyer's restaurant in the Delacorte Theater is up and running. Public Fare turns out picnic-friendly bites, including chicken salad sandwiches and even whoopee pies. Public Fare, Central Park at 81st St, New York, NY 10025, 646-747-5354.
Not a place where Harry Potter would visit, the Hotel Griffou is actually a new hipster hang owned by refugees from The Waverly Inn and Freemans. Look for some absorbent fare, like duck confit poutine and lobster thermidor, in the multi-roomed space. Hotel Griffou, 21 West Ninth St., New York, NY 10003, 646-448-4632.
Located in the Setai building downtown, SHO Shaun Hergatt melds eastern and western fare in a huge 12,000-square-foot space. Look for dishes like zucchini blossoms with blue prawns and lemongrass or Scottish salmon with Thai basil froth. SHO Shaun Hergatt, 40 Broad St., New York, NY 10004, 212-809-3993.
The Palace Gate, Gilt's outdoor space, is now open for the summer. Diners will be able to sit in the courtyard of the New York Palace hotel, nibble food from Gilt's bar menu and sip cocktails just like a "Gossip Girl" here. The Palace Gate, Palace Hotel, 455 Madison Ave., New York, NY 10022, 212-891-8100.
Daniel Boulud’s temple to burgers on the Bowery, DBGB Kitchen & Bar, is now open. Of course, there’s more than burgers here, including 14 different kinds of sausages, headcheeses, and other classic French nibbles. DBGB Kitchen & Bar, 299 Bowery, New York, NY 10003, 212-933-5300.
Sara Jenkins (of Porchetta) and the Bar Veloce crowd have teamed up at Veloce Pizzeria, in the old Solex space. Look for square, Sicilian-style pies here including sausage, sweet onion and mushroom varieties. Veloce Pizzeria, 103 First Ave., New York, NY 10009, 212-777-6677.
There’s truth in advertising at Sel de Mer (sea salt), a homey Brooklyn spot that specializes in seafood. It’s every fish dish you wish, from moules frites to fish cakes and fish and chips. Sel de Mer, 374 Graham Ave, Brooklyn, NY 11211, 718-387-4181.
Joaquin Baca (originally of Momofuku) is opening a spot of his own at long last, called The Brooklyn Star. Look for upscale bar nibbles, Southern-style, here, including Dr Pepper-marinated ribs and fried pig tails and roasted trout with creamed corn. The Brooklyn Star, 33 Havemeyer St., Brooklyn, NY 11211, 718-599-9899.
Michael White and Chris Cannon are the team behind Marea, a high-end Italian seafood palace on Park Avenue South. In addition to a "crudo bar," the restaurant will serve up everything from spaghetti with crab, sea urchin and basil to skate wing and zucchini risotto. Marea, 240 Central Park South, New York, NY 10019, 212-582-5100.
George Mendes (Wallsé) is behind the stoves at Aldea, a new Portugese-inflected spot with a sleek interior. Look for razor clams a la planxa, pork shoulder with littleneck clams, and sea urchin toast with cauliflower and seaweed on the menu. Aldea, 31 W 17th St., New York, NY 10011, 212-675-7223.
Andrew Carmellini's transformation of the former Ago space in The Greenwich Hotel is complete. The new spot is dubbed Locanda Verde, cooking homey Italian fare like egg raviolo with ricotta and asparagus, fire-roasted garlic chicken for two and tripe with parmesan and duck egg. Locanda Verde, Greenwich Hotel, 379 Greenwich St., New York, NY 10013, 212-925-3797.
Alison Nelson has moved her Chocolate Bar once again; this time it’s back in the West Village. In addition to truffles, shakes and coffee, she’s also serving treats like the Chocolate Bar’s own spin on the New York City favorite, the Mallomar. Chocolate Bar, 19 Eighth Ave., New York, NY 10014, 212-366-1541.
Amalia, Bar None
Amalia will transform to a bar-only space, instead of serving full meals. Their extensive cocktail menu, however, will remain. Amalia, 204 W. 55th St., New York, NY 10019, 212-245-1234.
Merkato 55 Rolls Snake Eyes
Merkato 55, the troubled project originally opened as a restaurant in the Meatpacking District by Marcus Samuelsson (he's long gone) has filed for bankruptcy. It won't close at the moment, though keep an eye on this one. Merkato 55, 55-61 Gansevoort St., New York, NY 10014, 212-255-8555.
In Memory of Chef Christian Albin
Chef Christian "Hitsch" Albin, who helmed The Four Seasons Restaurant for 36 years, has passed away at the age of 62. During his tenure at the restaurant, the Swiss-born chef served many celebrities and politicians, including Jacqueline Onassis, Bill Clinton and Elton John. The Four Seasons Restaurant, 99 E. 52nd St., New York, NY 10022, 212-754-9494.
Terroir Twin?
Marco Canora, one-half of the team behind the East Village wine and food spot Terroir, plans to expand the restaurant to the West Village. Nothing's confirmed yet, as he's still negotiating leases, but this would be great news for West Side residents hungry for fried sage meatballs. Terroir, 413 E. 12th St., New York, NY 10009, No phone.
Organic Obamas
The Obamas came to New York City for dinner and a show this weekend. Their choice for eats? Blue Hill, Dan Barber's locavore's paradise. No word on what they ordered, alas. Blue Hill, 75 Washington Pl., New York, NY 10011, 212-539-1776.
Tinker with Tailor?
Tailor, Sam Mason’s edgy downtown boite, has filed for bankruptcy, as it is $300,000 in debt. For the time being, it will remain open, though surely this is not a good sign for the restaurant. Tailor, 525 Broome St., New York, NY 10013, 212-334-5182.
No Meyer Tavern
Danny Meyer has bowed out of the competition to take over the Tavern on the Green space. Bids for the city eatery are due shortly, but Meyer said he was too busy working on the former Wakiya space to manage Tavern on the Green as well. Tavern on the Green, Central Park W., New York, NY 10023, 212-873-3200.
New Co to Co-me?
Rumors are flying that Jim Lahey may open a second brand of Co. His popular West Side pizzeria already draws big crowds, so a second location, possibly downtown, would not seem to be out of the realm of possibility. Co., 230 Ninth Ave., New York, NY 10001, 212-243-1105.
Shea Gallante is out as the chef at Cru. He will become the corporate chef for the David Bouley empire of restaurants. Cru, 24 Fifth Ave., New York, NY 10011, 212-529-1700.
Nick Anderer has left his post as executive sous chef at Gramercy Tavern to be chef at Danny Meyer's upcoming restaurant in the Gramercy Park Hotel. Gramercy Tavern, 42 E. 20th St., New York, NY 10003, 212-477-0777.
John Tesar is out as the chef at Fishtail by David Burke. No replacement has been named. Fishtail by David Burke, 135 E. 62nd St., New York, NY 10065, 212-754-1300.
Claudio Cristofoli has been scuttled as chef of Scuderia. No replacement has been named. Scuderia, 10 Downing St., New York, NY 10014, 212-206-9111.
Jarnac, in the West Village, will close at the end of June. Jarnac, 328 W. 12th St., New York, NY 10014, 212-924-3413.
Tet, a futuristic Vietnamese joint on Avenue A, has closed. Tet, 83 Avenue A, New York, NY 10009, no phone.
Mr. Jones, the space-age yakitori joint in the East Village, has closed. Mr. Jones, 243 E. 14th St., New York, NY 10003, no phone.
David Bouley's short-lived post-Danube restaurant, Secession, has closed. Chef Bouley plans to move his cooking school and Japanese restaurant, Brushstroke, into the space. Secession, 30 Hudson St., New York, NY 10013, no phone.
Mercury Dime will close in June. It was originally meant to be a bar, yet never got a liquor license. Mercury Dime, 246 E 5th St, New York, NY 10009, 212-533-3295.
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