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New York Restaurants - Restaurant News
June 2009 Archive

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Keep abreast of what's going on in New York here at Gayot. You can learn all you need to know about new restaurant openings, special events, and more. The information you need on restaurants in New York is here.



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.
DBGB Kitchen & Bar 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.

News Bytes
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.
Standard Operating Procedure
The restaurant in The Standard Hotel New York is also nearing completion; after a test run, it is set to open by the end of June. Alas, the roof deck will not be ready until later in the summer. The Standard Hotel New York, 808 Washington St., New York, NY 10014, 212-645-4646.
Meyer Goes Public
Danny Meyer's Public Fare is set to open in Central Park (by the Delacorte Theater) by the end of June. The food will be geared to eaten picnic-style in the park.
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.

Chef Shuffle
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.


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.

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