Annisa Lo has unveiled her West Village barbeque joint, Bar Q. The 120-seat space, tricked out with slate and marble, boasts Asian ‘cue like tea-smoked chicken and salmon. Diners can mix and match with different sauces, like Korean red pepper paste, with their meals. Bar Q, 308-310 Bleecker St., 212-206-7817.
Artichoke is generating buzz among pizza-philes, who are calling it a Manhattan competitor to the legendary Di Fara Pizza. It’s too soon to tell whether the hefty slices, (including Sicilian, Neapolitan, and artichoke-spinach varieties) at this East Village storefront will gain a similar following, though. Artichoke, 328 East 14th St., 212-228-2004.
Jason Denton, of Lupa, is ready to present Bar Milano, his first effort focusing on food from the northern regions of Italy. Look for grilled tuna with veal sweetbreads along with a special selection of sweets and cocktails here. Bar Milano, 323 Third Ave., 212-683-3035.
Robert DeNiro adds another flourish to the New York dining scene this week with Ago Ristorante in the Greenwich Hotel. Ago will focus on the cuisine of Liguria and Emilia-Romagna. Modeled on the Ago locations in Los Angeles, Vegas, and Miami, this Italian restaurant features a ceiling decorated with 90,000 wine bottle corks and simple fare like spaghetti with clams, and pizzas cooked in a wood-burning oven. Ago Ristorante, 377 Greenwich St., 212-925-3797.
Le Cirque is expanding–now there’s Le Cirque Lounge. Where you’re seated at isn’t as fraught with meaning here, thanks to the banquettes and low tables behind the bar area. Look for small bites like mini cheeseburgers and salmon tartare on the menu. Le Cirque Lounge, 151 East 58th St., 212-644-0202.
The ramen wars continue to escalate: Ippudo, a popular Japanese chain, has opened their first New York location. Run by a chef known as “The Ramen King,” the focus here is on that famous noodle soup, with variations including shrimp tempura, vegetables, and pork on offer. Ippudo, 65 Fourth Ave., 212-388-0888.
Pichet Ong’s P*ong spinoff, Batch, is open. This take-out dessert shop is next door, serving recipes Ong is testing out for the menu at P*ong. Look for cookies, pastries and ice cream. Batch, 150B West 10th St., New York, 212-929-0250.
Pomme de Terre is the newest addition to the burgeoning dining scene in Ditmas Park. The owners of the Farm on Adderley are behind the venture, featuring a French menu designed by the Farm’s chef. Look for dishes like duck confit and skate in brown butter–and at Pomme de Terre, butter is churned in house, as are many of the other ingredients. Pomme de Terre, 1301 Newkirk Ave., Brooklyn, 718-284-0005.
Duane Park marks the return of Shawn Knight, last seen making delectable Southern fare at Natchez in the East Village. The restaurant was last known as the Duane Park Café. Duane Park 157 Duane St., 212-732-5555.
West Village newcomer I Sodi isn’t your average Italian joint. Chef Michael Genardini, previously at Alto and L’Impero, will be preparing a menu of rustic Italian fare that changes weekly. The space is designed by one of the restaurant’s partners, a Brooklyn-based artist. I Sodi, 105 Christopher St., 212-414-5774.
You can eat just like Gwyneth Paltrow at Broadway East, where her former personal chef mans the kitchen. This vegetarian-friendly spot boasts meatless dishes like coconut-crisped tempeh and Portobello confit. Broadway East, 171 East Broadway, 212-228-3100.
The Rusty Knot is Ken Friedman’s (The Spotted Pig) newest hot spot. In the space last occupied by the bar West in the West Village, this drinking spot with pub grub (and a pool table) is sure to be packed with celebs sipping on classic tiki drinks, and maybe even nibbling the occasional pig in a blanket. The Rusty Knot, 425 West St., 212-645-5668.
Akhtar Nawab’s Elettaria is open. On a stretch of Eighth Street better known for swarms of NYU students than for haute cuisine, his restaurant serves Southeast Asian-inflected fare like saag paneer spinach gnocchi and capon with sweet and sour tomato ravioli. Eletteria, 33 West Eighth St., 212-677-3833.
Lomito is the city’s only Italian-Argentinean fusion restaurant. This Soho boite features grub like ravioli rellenos stuffed with duck and linguini with shellfish and a spicy red pepper sauce. Lomito, 300 Spring St., 212-929-9494.
Burger Shoppe is bringing burgers to the shores of Manhattan. This South Street Seaport joint brims with authentic detail, including a 20-foot bar and material poached from a diner in Philadelphia. Aside from burgers, mixed salads, sandwiches and shakes are on the menu. Burger Shoppe, 30 Water St., 212-425-1000.
The owners of wine and cheese shops Smith & Vine and Stinky Bklyn are expanding. Jakewalk, a Prohibition-era name for a strange walk one made when under the influence, will sell high-end cheeses, cured meats, wines and spirits. Jakewalk, 282 Smith St., Brooklyn, 347-599-0294.
Located near the restaurant-desolate area of Madison Square Garden and Penn Station, Cooper’s Tavern serves up elevated American fare with international flair. Julian Clauss-Ehlers mans the stoves. Cooper’s Tavern, 481 Eighth Ave., 212-268-8460.
Midtown East is the new home of Turkish eatery Savarona. The 85-seat restaurant boasts Tevfik Alparslan in the kitchen. Savarona, 220 E. 59th St.
Olana is open, in the space last occupied by Mad 28, serving local foods with an Italian spin. Look for dishes like burnt-orange-and-goose ravioli in a space that’s subtly evocative of the upstate mansion after which the restaurant is named. Olana, 72 Madison Ave., 212-725-4900.
The Mercury Dime is a new coffee shop from cocktail maven Sasha Petraske (of Milk and Honey) and T.J. Siegal. With cheeses, pastries, and a daytime clientele taking use of free wireless, it’s a bit more straight-laced than Petraske’s other projects, but expect it to be similarly popular among the hipster set. The Mercury Dime, 246 East 5th St., 212-533-3295.
Terroir is ready. The wine bar, down the street from owners’ Marco Canora and Paul Grieco’s East Village restaurant Hearth, will feature varietals representative of the “terroir” of different regions. The wine is paired with small bites like veal-ricotta meatballs and sausage-stuffed sage leaves. Terroir, 413 East 12th St., 646-602-1300.
Ed Brown has finally reappeared on the New York scene, after departing the Sea Grill in Rockefeller Center last year, with Eighty One. The restaurant, in the Excelsior Hotel, will turn out American fare like fennel and parsley soup and pumpkin risotto. Juan Cuevas has been named chef de cuisine. Eighty One, 45 West 81st St., 212-873-8181.
Mia Dona is the return of Dona–sort of. Michael Psilakis and Donatella Arpia have teamed up here to create another restaurant that serves a blend of Italian and Greek dishes, including gnudi with truffle butter and speck and Florentine meatloaf. Mia Dona, 206 East 58th St., 212-750-8170.
La Zarza introduces Argentine-Spanish fusion to the East Village. Look for stuffed dates wrapped with bacon and rib eye with patatas bravas and chimichurri. La Zarza, 166 First Ave., 212-477-1111.
New to the East Village is Argentine and Spanish eatery La Zarza, which serves up tapas and other Nuevo Latino treats. La Zarza, 166 First Ave., New York, 212-477-1111.
South Gate is ready. The former Café Botanica space, in the Jumeirah Essex House hotel on Central Park South, is helmed by Kerry Heffernan (late of Eleven Madison Park). The kitchen specializes in weighty American fare like braised rib of beef and butter-roasted lobster in a gilded space with mirrored tile ceilings and a working fireplace. South Gate, 154 Central Park South, 212-484-5120.
Commerce, a former speakeasy on the West Village street of the same name, features many period touches, including a bar that dates from 1941. Luckily, the food is fresh and includes hearty classics including fricassee and steak. Commerce, 50 Commerce St., 212-524-2301.
By day it’s a casual green market-driven eatery and by night it’s a dimly lit upscale-seeming restaurant. Gusto Organics, located on the border of the West Village and Chelsea, serves Italian- and Argentine-inspired dishes. Gusto Organics, 519 Sixth Ave., New York, 212-242-5800.
Pinch & S’Mac: two great tastes that taste great together? These New York-based pizza and mac n’ cheese chains have teamed up to rent a space that was last the Columbus Bakery on the Upper West Side. Look for both of them to do what they do best here. Pinch & S’Mac, 474 Columbus Ave., 646-438-9494.
Marcus Samuelsson, the Ethiopian-born and Swedish-raised chef behind Aquavit and Riingo, has opened Merkato 55, a Meatpacking District eatery that’s an ode to all things African. Andrea Luz Bergquist is the executive chef. Merkato 55, 55 Gansevoort St., New York, 212-255-8555.
Pata Negra, located in the East Village, is a wine bar serving tapas and Spanish wine. Pata Negra, 345 E. 12th St., New York, 212-228-1696.
Bar Veloce has reopened their far downtown location—in the interim, the space was Room 4 Dessert and Bar Tonno—with the same mix of Italian wines by the glass and small plates you’ll find at the group’s Second Avenue base. Bar Veloce, 17 Cleveland Pl., New York, 212-966-7334.
Hotel Delamo is Williamsburg’s swankiest new cocktail joint. Owned by the same team behind Union Pool, the interior is rife with early-20th-century details including ceiling fans and a large marble bar. Look for high-priced, high concept cocktails, too. As for the hotel part, it’s just a name for now. Hotel Delamo, 82 Berry St., Brooklyn, 718-387-1945.
Persephone is the newest project from the Steve Tzolis and Nicola Kotsoni, the owners behind Periyali. Look for a similar selection of modern Greek fare like braised cuttlefish and meatballs in tomato sauce with yogurt, in addition to cocktails made with ouzo and an extensive Greek wine list. Persephone, 115 East 60th St., New York, 212-339-8363.
Bagatelle is the newest French bistro in the burgeoning Meatpacking District. Expect classic French dishes here, from cote de boeuf to coquilles Saint Jacques. Nicholas Cantrel, late of Bobo, is in the kitchen at this subdued, cozy spot. Bagatelle, 409 West 13th St., New York, 212-675-2400.
Padre Figlio is an Italian steakhouse from a father and son team (hence the name). In addition to a wide selection of Italian beef, the restaurant serves hearty fare such as wild boar in a reduced limoncello sauce and lobster agnolotti. Padre Figlio, 310 East 44th., New York, 212-286-4310.
Sakae Sushi, a popular sushi chain based in Singapore that's already 65-locations-strong have opened their first U.S. location, in Midtown. The fresh fish here is ordered by computers at the table and delivered via a conveyor belt. Sakae Sushi, 405 Lexington Ave., New York, 877-725-2387.
Another chain from outside the U.S. is opening on the University Place: Wok to Walk. The youth-friendly spot allows customers to select their ingredients, which are subsequently stir-fried to order. Wok to Walk, 106 University Pl., New York, 212-206-8584.
Café Notte, located on the Upper East Side, is a coffeehouse (with Internet access) by day and then at night transforms itself into a sleek wine bar. Café Notte, 1626 Second Ave., New York, 212-288-5203.
David Ruiz, last at davidburke & donatella, unveiled Buceo 95 this week. A wine bar with a menu of small bites accompanying the eighteen wines on the menu, this sleek space has marble tables and counter seating inside. Buceo 95, 201 West 95th St., New York, 212-662-7010.
Covo is open. From the same owners behind the Max mini-empire, look for home-style Italian (rabbit, short ribs) in this restaurant west of Harlem. The bi-level space also features an after-hours lounge. Covo, 701 West 135th St., New York,212-234-9573.
Ushiwakamaru, the singularly named sushi spot, has opened in a below ground spot on Houston street after a long remodeling process. With blond wood and a long bar, it’s austere on the inside. The fish selection is extensive, and includes rarities like fluke, abalone, and giant clam. Ushiwakamaru, 136 Houston St., New York, 212-228-2141.
Felice Wine Bar, owned by part of the same team that’s behind Sant Ambroeus, is open. There’s a full menu of Italian fare at this Upper East Side spot, though lighter bites like crostini, paired with house wines, are also available in the sleek space with the occasional rustic accent. Felice Wine Bar, 1166 First Ave., New York, 212-593-2223.
Opening in early February, Mia Dona–helmed by Donatella Arpaia and Michael Psilakis–will serve up rustic Italian cuisine with a nod to Greece. Mia Dona, 204 E. 58th St., New York.
Seymour Burton is a joint project from chef Adam Cohn–who spent time at Barbuto–and Adam Kushner. This East Village boite, last occupied by Le Tableau and named after the duo’s fathers, features a Continental menu that includes brisket and caviar crepes. Seymour Burton, 511 East 5th St., New York, 212-260-1333.
It seems nothing can stop Fatty Crab's Zak Pelaccio. He’s now the consulting chef on new Times Square eatery Chop Suey, scheduled to open in January. Rounding out the all-star show is pastry chef Will Goldfarb on desserts. Chop Suey, Renaissance New York Hotel Times Square, 714 Seventh Ave., New York.
New York’s burger craze now includes vegetarians, as Zen Burger opens this week. Owned and operated by the same team as vegetarian mainstay the Zen Palate, the burgers here are made from soy and mushrooms, while chicken sandwiches (also soy) arrive with a dollop of imitation mayonnaise. Zen Burger, 465 Lexington Ave., New York, 212-661-6080.
Xai Xai may be New York’s first South African wine bar. Look for vintage wines from the region, like pinotage and the sweet Klein Constantia. As for the food, expect hearty fare like meat turnovers, snoek paté, and yellowcake with apricot jam. Xai Xai, 369 W. 51st St., New York, 212-541-9241.
La Rural takes over the space last occupied by Pampa on the Upper West Side. Look for Argentinean grub–the restaurant is named for a fair in Buenos Aires–more on the order of street food like empanadas and grilled skewers than the country’s famous steaks. La Rural, 768 Amsterdam Ave., New York, 212-749-2929.
National Underground has opened in the old Martignetti Liquors space. Backed by singer Gavin DeGraw, plans are afoot for a downstairs music venue as well, but for the moment the focus is on a selection of draft beers and, starting in February, a serious cheeseburger meant to rival New York standbys like Corner Bistro and Burger Joint. National Underground, 159 East Houston St., New York, 212-475-0611.
Legendary eatery Second Avenue Kosher Deli is back open after it was forced to shut its doors in 2007. But don’t mistake the new location–curiously, near Third Avenue–for a change in the menu. Second Avenue Kosher Deli, 162 E. 33rd St., New York, 212-689-9000.
John Fraser (last seen at Compass) has opened a new spot in a townhouse on the Upper West Side: Dovetail. Boasting an adventurous menu (lamb’s tongue muffuletta, quenelles of pike with lobster thermidor gratin) and a selection of 25 sherries, it’s a home run in the making for a restaurant-starved neighborhood. Dovetail, 103 West 77th St., New York, 212-362-3800.
Bar Blanc, a Greenwich Village bistro run by a trio of Bouley vets, lives up to its name with white banquettes and walls. Luckily the food branches out into other parts of the spectrum: look for elegant dishes like Japanese rice risotto with shrimp and oxtail consommé. Bar Blanc, 142 West 10th St., New York, 212-255-2330.
Kuta Satay House brings upscale meat on a stick to the Lower East Side. Expect the eponymous skewers (but dolled up in varieties like short rib with Asian pear) along with a full menu of pan-Asian dishes paired with the occasional American import (read: Garlic fries). Kuta Satay House, 65 Rivington St., New York, 212-777-5882.
Former Sushi Samba chef Eiji “Taka” Takase mans the sushi bar at Omido, a new Midtown sushi spot next to the Ed Sullivan Theater. Omido, 1695 Broadway, New York, 212-247-8110.
Daniel Boulud’s Lincoln Center restaurant, Bar Boulud, will swing open its doors just in time to ring in the New Year. The New Year’s Eve inaugural dinner will be a four-course prix-fixe for $150. Bar Boulud, 1900 Broadway, New York, 212-595-0303.
Peter’s Since 1969 is a rotisserie joint in Williamsburg; it used to be a butcher shop, hence the name. Look for juicy birds at this takeout spot, which aims to maintain the vibe of the previous owners with tile walls and the original meat hooks. Peter’s Since 1969, 168 Bedford Ave., Brooklyn, 718-388-2811.
Radegast Hall is finally open after months of trouble obtaining the necessary permits. The Williamsburg beer hall with a retractable roof features a selection of beers and food from across central Europe, ranging from spinach and shallot blintzes to veal schnitzel with scallion sour cream potato salad. Radegast Hall, 113 N. Third St., Brooklyn, 718-963-3973.
The mother of all Pop Burger locations is here: Pop Burger Midtown, a three-story space with a lounge, pool table, and ground floor takeout area. The brioche sliders, fries, and shakes from the downtown locations made the trip above 42nd street. Pop Burger Midtown, 14 East 58th St., New York, 212-991-6644.
Tre joins the already crowded market for Italian restaurants on the Lower East Side. There are some nice touches here, though, including exposed beams on the ceiling and bamboo tables, plus a menu that goes above and beyond the norm with dishes like fried ravioli with chorizo, corn and potato and skate with cauliflower purée. Tre, 173 Ludlow St., New York, 212-353-3353.
It didn’t take long for acclaimed pastry chef Will Goldfarb to get back on the scene after his Room4Dessert shut down earlier this year. His newest venture is Dessert Studio at Chocolat Michel Cluizel, tucked away in ABC Carpet & Home. Dessert Studio at Chocolat Michel Cluizel, 888 Broadway, New York, 212-477-7335.
Former Top Chef contestant Dave Martin is at the helm of the new Westside comfort-food-meets-bistro-fare Crave on 42nd in the space that formerly housed Terra Vento. Crave on 42nd, 650 W. 42nd St., New York, 212-564-9588.
Cooper’s Tavern has opened at 481 Eighth Ave. (212-268-8460). Part of the rehab of the New Yorker Hotel near Madison Square Garden, the 1930s style bar and restaurant features crowd-pleasers like roasted duck breast with wild mushroom risotto and a “skyscraper burger” with grilled portobello and smoked Gouda.
Gottino is a new wine bar in the West Village with small plates and a menu designed by Jody Williams of Morandi. Look for bites of cheeses and salumi in addition to items like broccoli rabe crostini and shaved Brussels sprouts salad. Gottino, 52 Greenwich Ave., New York, 212-633-2590.
The Smith—not to be confused with Danny Abrams’ restaurant Smith’s—has opened on Third Avenue. A significant upgrade from the Pizzeria Uno that used to be in the space, the American-inspired menu from Glenn Harris and Jeffrey Lefcourt runs the gamut from potato chips with Gorgonzola fondue to Parmesan-crusted lamb schnitzel. The Smith, 55 Third Ave., New York, 212-420-9800.
Philippe Massoud, the chef and owner of Ilili, is helming the city’s first high-profile Lebanese restaurant in a long while. Leather and cedar are the predominant decorating cues on the inside while the menu boasts both traditional meze like hummus and baba ghanouj and high-end items like Wagyu beef kebabs and charcoal roasted lamb chops with cardamom and garlic. Ilili, 236 Fifth Ave., New York, 212-683-2929.
David Chang’s expanded Momofuku Noodle Bar is now open. The restaurant is just down the street from the original location, seats twice as many customers, and features sit-down tables and expanded kitchen facilities. The menu’s the same, with ramen and pork buns the highlights as always. Momofuku, 171 First Ave., New York, 212-777-7773.
Kellari’s Parea is open, replacing Parea which closed earlier this year. It has a Greek taverna theme—lots of reclaimed wood on the inside—but the food is far from typical Greek fare. Look for dishes like filet mignon souvlaki and 24-hour oven-roasted lamb. Kellari’s Parea, 36 E. 20th St., New York, 212-777-8448.
Danny Abrams has unveiled his second Mermaid Inn location, this time on the Upper West Side. While the décor is much the same down to the stainless steel bar and nautical charts and fish advertisements on the wall, chef Laurence Edelman tweaked the menu uptown. Only three items overlap between the two spots, and new items like oysters grilled with olive oil and pork sausage are available. Mermaid Inn, 568 Amsterdam Ave., New York, 212-799-7400.
Solex transformed a space that used to be a Polish diner into a sleek wine bar with small bites. With a swooping ceiling, lots of wood, and bottles of wine artfully lining the walls, the kitchen turns out snacky items like a beef Wellington éclair and cromesquis de foie gras. Solex, 103 First Ave., New York, 212-777-6677.
Owners Cindy Smith of Raoul’s and Danny Abrams of the Mermaid Inn have partnered to open Smith’s in Soho. It’s the same Abrams formula, pairing American dishes like artichoke pasta and roast lamb saddle with tomato red-pepper ragout in a sleek, comfy space. Smith’s 79 MacDougal St., New York, 212-260-0100.
Not to be sidelined by his other opening Abrams’ fish shack, the Mermaid Inn, has opened a second location, this time on the Upper West Side. Despite the same name, the restaurant doesn’t share a menu with its downtown sib, and boasts new items like grilled oysters with pork sausage and skate wing with Israeli couscous. The interior maintains the cozy, nautical theme from downtown. Mermaid Inn, 568 Amsterdam Ave., New York, 212-799-7400.
Lunetta replaces haute-diner Mayrose in the Flatiron. A second location of a popular Italian spot on Smith Street, the specialties from across the river remain on the menu here including cavatelli with braised lamb and house-made ricotta. The interior, meanwhile, has transformed from industrial chic of Mayrose to old-world gilt. Lunetta, 920 Broadway, New York, 212-533-3663.
John McDonald, owner of Chinatown Brasserie and Lure Fishbar, brings his signature magic to the new Brasserie 44 in the Royalton hotel. He’s hooked Scott Ekstrom of Oceana to tend the kitchen, and he’s borrowed elements of Lure’s nautical decorating scheme. Look for gussied-up basics like pan-roasted veal chops and black bass en papillote to be served in the combination restaurant and lounge space. Brasserie 44, 44 West 44th St., New York, 212-869-4400.
Chef Andy D’Amico is the man behind the stoves at Nizza in Hell’s Kitchen. The name is the Italian word for the French city of Nice and the menu of small and mid-sized plates reflects a blending of French and Italian sensibilities; fried ravioli with crescenza cheese and duck liver mousse both are on the menu. Nizza, 630 Ninth Ave., New York, 212-956-1800.
T-Bar is aiming to raise the bar for steakhouses on the Upper East Side. Beef is clearly the focus, from a raw bar with different flavors of steak tartare to four prime cuts of cow. If you don’t want steak, T-Bar has some non-beef bites like salmon ravioli and chopped Caesar salad. T-Bar, 1278 Third Ave., New York 212-772-0404.
Café Katja is a 25-seat homage to Mitteleuropa below Delancey. It has real credentials—an Austrian chef paired with an American one, Austrian beers on draft and enough wurst and pretzels to feed all of Vienna. Café Katja, 79 Orchard St., New York, 212- 219-9545.
Athens Tavern is no souvlaki joint. With Greek owners and a chef imported from Athens—naturally—this is a Greek take on the gastropub. Look for baby lamb with fresh oregano and yogurt croquettes among the spins on classic Greek fare that you’d find elsewhere in Astoria. Athens Tavern, 23-01 31st St., Queens, 718-267-0800.
Johnny Schaefer, formerly the chef de cuisine at Gramercy Tavern, is now manning the kitchen at Irving Mill. Steps from the Union Square Greenmarket, the menu is greatly influenced by that resource. He’s serving seasonal dishes like grilled quail with sweet corn relish and smoked paprika and rabbit ragout with roasted shallots and garlic sausage in a space reminiscent of a rough-hewn farmhouse. Irving Mill, 116 East 16th St., New York, 212-254-1600.
Back Forty is a new project from Peter Hoffman and his co-chefs at the Soho mainstay Savoy. This East Village spot, as countrified as the name suggests, pairs a homey space with an unpretentious menu. American dishes like a blue crab roll with mustard and celery and shrimp and bacon beignets are available here, paired with specialized cocktails and microbrews on tap. Back Forty, 190 Ave. B, New York, 212-388-1990.
Cantina brings upscale Cuban cuisine to the East Village. The shabby chic interior with gilt fixtures and candles speaks to aspirations of a romance, but foodies will flock there to sample fare like a lamb’s tongue sandwich and pulled pork dulce de leche—Jason Neroni, of the late, scandal-riddled Porchetta, is a consulting chef. Cantina, 29 Ave. B, New York, 212-228-0599.
Need an Aussie food fix in Midtown? Go see The Australian, a new down-under themed spot, boasting a selection of wines, beers, and proteins (barramundi and kangaroo) from Oz. The Australian, 20 West 38th St., New York, 212-869-8601.
Allen & Delancey is finally here! Long delayed (and down the initial chef) it is now operating with Neil Ferguson, late of Gordon Ramsay’s NYC kitchen, at the helm. Look for continental fare like caramelized bone marrow with caviar and shallot puree and slow roasted pork belly with pickled pear and parsnips in all served in a loungey space. Allen & Delancey, 115 Allen St., New York, 212-253-5400.
Primehouse, an offshoot of the Chicago original, opens this week in the former home of the Park Avenue Country Club. Chef Jason Miller will be searing the beef, all of it literally descended from Hanson’s studly bull Prime (also the inspiration for the restaurant’s name). Expect pricey dishes like Kobe “Tootsie Rolls” and steaks topped with sauces like three peppercorn, blue cheese mousse, and lobster. The Porterhouse, for two, tops out at $86. Primehouse, 381 Park Ave., New York, 212-824-2600.
Lucy of Gramercy, in the same building as ABC Carpet, is a Puerto Rican restaurant by Miami-import Carmen Gonzalez. She’ll prepare Nuevo Latino dishes like pork chops with sweet plantains and peekytoe crab with avocado terrine and Key lime mayonnaise. Lucy of Gramercy, 35 East 18th St., New York, 212-475-5829.
Josh Eden, a longtime fixture in Jean-Georges Vongerichten’s kitchens, unveiled his own restaurant this week, Shorty’s 32. Eden—nicknamed “Shorty”—has crafted a menu of familiar American dishes like short ribs with elbow macaroni and grilled baby leeks, pork belly with cranberry bean salad, and crispy crabsticks with basil remoulade. Shorty’s 32, 199 Prince St., New York, 212-375-8275.
Fans of West Side tiny tapas fave Tia Pol will be pleased to hear that the team behind it has opened El Quinto Pino. The restaurant features a rotating wine list and a sleek interior; the menu is Spanish small plates like fried cod fritters, anchovies, and an “uni panini.” El Quinto Pino, 401 W. 24th St., New York, 212-206-6900.
Fabio Trabocchi (formerly of The Ritz-Carlton, Tysons Corner) is unveiling his new creations at the new version of Fiamma. While the kitchen sorts out the kinks, the Steve Hanson operation is offering a twenty percent discount on Trabocchi’s modern Italian fare like vermicelli with sardines, pine nuts and sea urchin. Fiamma, 206 Spring St., New York, 212-653-0100.
Grayz, the long-delayed restaurant from Gray Kunz, is finally open. Housed in a former mansion, the two-floor space will play host to a bustling lounge and an eclectic menu ranging from crab meat fritters to chicken Marsala dosas with a tamarind glaze and even pretzels, made in-house. Grayz, 13-15 W. 54th St., New York, 212-262-4600.
Arte Around the Corner has expanded to incorporate a new wine bar with small plates, called Artevino. The menu is designed by Egidio Donagrandi (of Paprika in the East Village). Look for rustic fare like roasted beets topped with shaved pecorino. Artevino, 274 Columbus Ave., New York, 212-875-2195.
Picknick is the newest project from Will Goldfarb (of the late Room4Dessert) and it’s a sandwich shack in Battery Park. Overlooking the harbor, sandwiches and cookies comprise the whole of the menu. Look for gourmet touches, though; that’s heritage pork, slow-roasted and topped with lime mayo, in the “Pork n’ Roll” and free-range chicken in the chicken club. Picknick, East of Castle Clinton in the Battery Bosque, New York, no phone.
Chef Nicolas Cantrel (most recently the executive sous chef at Country) has created a heavily French- and Italian-accented menu at Bobo in the West Village. The two-story space located in a brownstone will serve items like bouillabaisse and fritto misto. Bobo, 181 Tenth St., New York, 212-488-2626.
Tailor, Sam Mason’s long delayed bi-level SoHo restaurant, is finally open (despite last-minute troubles with the liquor license). Look for a menu divided into sweet and savory small plates, with dishes like tomato-peach, black sesame ice cream, lime and shiso on the sweet side and foie gras, peanut butter, cocoa and pear on the savory. Tailor, 525 Broome St., New York, 212-334-5182.
Cocktail lounge impresario Mark Grossich has unveiled Madison & Vine in the Library Hotel. The bar and restaurant with a gothic interior will turn out crowd-pleasers like a burger with beefsteak tomatoes, chicken paillard, and a Kobe beef club sandwich. Madison & Vine, Library Hotel, 299 Madison Ave., New York, 212-867-5535.
Pamplona is Alex Ureña’s new project in the space previously occupied by his eponymous restaurant Ureña. Version 2.0 is less expensive and features snack-y Basque cuisine like manchego cider fritters. Pamplona, 37 E. 28th St., New York, 212-213-2328.
Joey Campanaro and Mikey Price of the Mermaid Inn have teamed up to open Market Table in the West Village. The space, which used to be Shopsin’s, is now a restaurant and a grocery store. The grocery will provide meats and veggies while the kitchen will turn out seasonal fare like braised lamb shank with wilted greens or watermelon and feta salad with pickled onions. Market Table, 54 Carmine St., New York, 212-255-2100.
Café Tapeo is the latest addition to the restaurant row along Bergen Street. The eatery serves tapas that draw influences from around the globe, so there are classic Spanish items alongside pierogies and sliders. Café Tapeo, 52 Fifth Ave., Brooklyn, 718-638-1066.
Chef Frank Lania unveiled Focolare Bistro in Little Italy last month. The restaurant serves more modern cuisine than many other Italian spots in the neighborhood, including beet ravioli with mascarpone and seared scallops with truffled mashed potatoes. Focolare Bistro, 115 Mulberry St., New York, 212-993-5858.
Lello Arpia, Donatella’s father, has opened another restaurant of his own, called Fiorini. This Upper East Side Italian spot isn’t as glamorous as his daughter’s efforts, serving rib-sticking red sauce Italian fare like osso bucco and veal parmigiana. Fiorini, 209 East 56th St., New York, 212-208-0830.
Sue Torres (of Sueños) has designed the menu at Los Dados, a sleek Mexican spot in the burgeoning Meatpacking District. Look for classics like a shrimp and pork tamale and coconut-infused halibut, washed down by an extensive cocktail list featuring any liquid that has ever been near a blue agave plant. They plan of open a taqueria next door as well. Los Dados, 73 Gansevoort St., New York, 646-810-7290.
Toloache is the newest Mexican joint from touted taquisto Julian Median (also of Pampano). This bi-level spot in Times Square incorporates European and Asian flavors too; look for Thai basil incorporated into taco permutations like beer-braised brisket, or dishes like a chile relleno filled with au gratin potatoes. Toloache, 251 West 50th St., New York, 212-581-1818.
Crave Ceviche Bar makes raw fish global by serving versions that span the world; shrimp with Tuscan beans, Maine lobster with Meyer lemon and chives, and calamari salad with clementine juice are all on the menu. Crave Ceviche Bar, 946 Second Ave., New York, 212-355-6565.
Chef Talel Hamdi will be in the kitchen at North African spot Elyssa Dido, open this week. The fare hews to classics like tagine and couscous, but roast duck and other French-influenced dishes will make an appearance. Elyssa Dido, 85 Orchard St., New York, 212-991-9880.
The BLT empire just got a bit bigger. Enter BLT Market, the latest from soon-to-be super prolific chef Laurent Tourondel. Housed in The Ritz-Carlton New York, Central Park, the eatery serves up creative and seasonal dishes. BLT Market, 1430 Avenue of the Americas, New York, 212-521-6125.
Spitzer’s Corner, the long-awaited American gastropub on the Lower East Side, has finally launched. Curious and intriguing menu items abound (pork fat popcorn; PBLT–crispy pork belly, lettuce, tomato, on challah; and grilled lamb ribs with harissa glaze). Spitzer’s Corner, 101 Rivington St., New York, 212-228-0027.
Don’t be fooled by the name. Academia di Vino is not necessarily an Italian school of wine. But it could be. Created by Anthony Mazzola, of ‘Cesca fame, the wine bar has over 500 different Italian wines. They’ll also serve Italian snacks and cheese plates. Academy di Vino, 1081 Third Ave., New York, 212-888-6333.
Caminito has a beef with you–Argentinean beef! The Argentine steakhouse formula is now in Harlem. Owner and chef Fabian Manca will cook cuts from Uruguay, blood sausage, and that South American steakhouse staple, garlic fries. Caminito, 1664 Park Ave., New York, 212-289-1343.
Flatiron Joes has taken over in the space last occupied by Lonesome Dove Western Bistro. Operated by the owner of Schaffer City Oyster Bar and Grill, Flatiron Joes serves inexpensive bar food like pizza and burgers for now, with an extended menu to follow later this fall. Flatiron Joes, 29 West 21st St., New York, 212-414-3139.
West 8th Street, crammed with cheap shoe shops and as much ambience as a Staten Island boulevard, is ripe for an ambient wine bar. Enter Eighth Street Wine Cellar, which offers vino by the bottle and the glass, and serves small plates. Eighth Street Wine Cellar, 28 W. 8th St., New York, 212-260-9463.
Noble Food and Wine is open and prepared for you to try their new wine preservation apparatus. Built to contain eight different bottles at a time, it allows the restaurant to serve higher-end wines by the glass (some for as much as $30 or $60) without spoilage. The wines are twinned with rustic cuisine like roasted chicken and lamb chops. Noble Food and Wine, 7 Spring St., New York, 212-777-0877.
Sangria 46 is named for the street it’s on–not the number of types of sangria they offer. But they might as well. Specializing in Spanish tapas and sagria, this Midtown West restaurant serves up tantalizing sounding dishes like fried baby artichokes and cod fish croquettes. Sangria 46, 338 W. 46th St., New York, 212-581-8482.
Named after the congressman from Minnesota who sponsored the bill to start Prohibition in 1919, Volstead is the newest speakeasy in New York. Owned by the team behind Punch & Judy, this 300-seat lounge will combine an extensive selection of high-end cocktails (bourbon Collins, caramel apple martini) with a menu from chef Dominic Guiliano. Look for clever finger foods like mac ‘n cheese lollipops. Volstead, 125 East 54th St., New York, 212-583-0411.
Forum is a nightspot for the pretty young things of Union Square. Umberto Guallpa designed the menu with dishes like duck confit empanadas and steak and kielbasa meatballs to accompany the 12-plus beers on tap. Forum, 127 Fourth Ave., New York, 212-505-0360.
It’s time to slip on your leather chaps. Johnny Utah’s has fired up its mechanical bull, the first one to run rampant in New York City. Oh yeah, the 225-seat eatery also serves Texas-sized barbeque dishes. Johnny Utah’s, 25 W. 51st St., New York, 212-265-8824.
At long last, the Gramercy Park Hotel has a restaurant as exclusive as the hotel itself: Wakiya is open. After struggles with a previous chef, Japanese chef Yuji Wakiya was brought on board to deliver a restaurant similar to the Chinese restaurants he owns in Tokyo. Expect difficulties scoring a table and an emphasis on a mix of Northern Chinese fare. Wakiya, Gramercy Park Hotel, 2 Lexington Ave., New York, 212-995-1330.
Time to get excited, Batali-philes: Anne Burrell’s Centro Vinoteca is now open. Molto Mario’s longtime sous (in restaurant kitchens and on “Iron Chef”) opened a Batali-esque restaurant of her own this week, serving hefty dishes like pork chops crusted in fennel pollen and pici pasta with sweet and spicy sausage ragu. The interior is a more restrained, with plenty of neutral colors and a curved bar. Centro Vinoteca, 74 Seventh Ave. S., New York, 212-367-7470.
Mitchel London Pizza, abutting Mitchel London Burgers and Cupcakes, rounds out a selection of crowd-pleasing food on Ninth Avenue. The pizza is of the thin-crust variety, topped with mostly Mediterranean goodies like anchovies, feta and olives. Mitchel London Pizza, 456 Ninth Ave., New York, 212-563-7741.
Guantanamera, steps from Times Square, may serve classic Cuban fare, strong mojitos, and guests apparently will gain a proclivity for dancing while dining. Guantanamera, 939 Eighth Ave., New York, 212-262-5354.
Purnima is a new Indian restaurant from the former executive chef of Salaam Bombay. The cuisine here is a bit more upscale than the typical curry row (or curry hill) joint and will include dishes like tandoori chicken stuffed with spinach and figs, though the real question is whether the restaurant benefited from Gordon Ramsay’s deft touch—he consulted the owners here on their re-launch as part of a television show he filmed earlier this year. Purnima, 245 West 54th St., New York, 212-307-9797.
Located in the Lower East Side space that formerly housed Tenement, The Blue Seats is the neighborhood’s first high-end sports bar. The menu consists of Philly cheese sliders, fried oysters, and wings. And the walls are bedecked with the usual monster-sized TVs. The Blue Seats, 157 Ludlow St., New York, 212-614-1494.
Bodum Mediterranean opens this week. The food is more along the lines of the kind you’d find in a seaside town than one in Turkey specifically, as dishes like pizza and shrimp risotto are on the menu alongside Turkish grub. Bodum Mediterranean, 584 Amsterdam Ave., New York, 212-799-2806.
Named after a mountainous region in southern France, Massif Central will serve food from that area in a 40-seat restaurant. Look for the pork vegetable stew and salmon in red wine sauce with lentils among the highly regional fare. Massif Central, 323 Bleecker St., New York, 212-488-2326.
Cote D’Or, owned by the same restaurant group as Nice Matin, will focus on flavors from the coast of Burgundy. The menu, designed by Philippe Roussel of Café D’Alsace, includes cassoulet, eggs in red wine and beef bourguignon. Cote D’Or, 225 Varick St., New York, 212-727-2775.
Johnny Utah’s is open for business and ready to create an “urban cowboy” experience at Rockefeller Center. In addition to a mechanical bull and horsehide furniture, the restaurant features Southern chow like beer-braised pork belly and crispy catfish with sweet potato fries. Johnny Utah’s, 25 West 51st St., New York, 212-275-UTAH.
The saga of what restaurant will occupy Ian Schrager’s Gramercy Park Hotel is finally over: Wakiya, a Japanese restaurant helmed by chef Yuji Wakiya, has opened its reservation line and will begin serving meals the last week of July. One caveat: they’re imposing an offensive-to-fine-dining two-and-a-half hour time limit on tables. Wakiya, Gramercy Park Hotel, 2 Lexington Ave., New York, 212-995-1330.
New York’s newest hip downtown hotel, the Bowery Hotel, now has a restaurant to match. Gemma swung open its pearly doors the first week of July and scenesters not-so-casually took notice. The rustic-meets-chic interior is befitting of the modern slant on Italian fare that’s on the menu. Gemma, 335 Bowery, New York, 212-505-9100.
Cuban-themed with a faux-commie design, Socialista serves up Latin treats made by Fernando Echevarri (of Las Ramblas fame) in the West Village. Socialista, 505 West St., New York, 212-929-4303.
Elementi is the newest spot to open on Seventh Avenue’s restaurant row in Park Slope. The menu features dishes from all over Italy–hence the restaurant calls their cuisine “blended Italian.” Elementi, 140 Seventh Ave., Brooklyn, 718-788-8388.
Solace, with David Ruggiero in the kitchen and Nish refugee Joe Scalice as GM, is now open. This American spot has a back garden and will serve items like butter-braised lobster and gnocchi ragout. Solace, 406 East 64th St., New York, 212-750-0434.
Gruff restaurateur Kenny Shopsin has returned with a version of Shopsin’s in the Essex Street Market. The menu is not as extensive as before (how could it be?) but you can still get the mac and cheese pancakes. Shopsin’s, Stall No. 16, Essex St. Market, New York, no phone.
Thalia and Stephen Loffredo, the duo behind Jovia, have transformed the Upper East Side townhouse space into an eatery that more reflects their SoHo restaurant Zoe. In fact, the Zoe Townhouse offers a menu similar to its SoHo sister. Zoe Townhouse, 135 E. 62nd St., New York, 212-752-6000.
Ronnybrook Farms in the Chelsea Market reopens this week. Completely refurbished on the inside, the "Milk Bar" offers shakes and other bovine-sourced specialties. They also make sandwiches and snacks, including Egg in a Hole and a full Ploughman’s lunch, at a four-sided bar. Ronnybrook Farms, 75 Ninth Ave., New York, 212-741-6455.
Chef Ovidiu Pastae is turning out classic French eats at Belle de Jour, housed in a flourmill from the 1800s. With 120 seats and both indoor and outdoor seating, Belle de Jour should last more than one day at this lovely downtown location. Belle de Jour, 259 Front St., New York, 212-226-7676.
Lola has moved downtown after two years between locations. The restaurant, previously found in Chelsea, is now in Soho; they will continue to serve their “gospel brunch” and, of course, the 100-spice fried chicken, but with a new chef. Lola, 15 Watts St., New York, 212-675-6700.
Kyochon Chicken, the 800-pound gorilla of Korean fried chicken chains (with over 1,000 locations worldwide), is now open in the U.S. Their first franchise in Queens is located in Flushing; two more are set to open in Bayside. Kyochon Chicken, 156-50 Northern Blvd., Queens, 718-939-9292.
Brasserie 8 ½’s pastry chef, Martin Howard, is getting some space all to himself in the restaurant’s lounge. Dubbed After 8.5 because it opens at 8:30 p.m., the lounge will serve desserts (think “flight of cupcakes”) with cocktails and sweet wines. After 8.5, 9 West 57th St., New York, 212-695-9930.
Hill Country, named after a region in Texas famous for barbecue, opens this week. Cooking meat in the style of the famed Kreuz Market in Texas, Hill Country will sell their barbecue piecemeal (by the sausage link or rib) with authentic sides like beer can baked beans, confetti cole slaw, and sweet potato bourbon mash. The bi-level space is also Texan; that is to say, very, very big. Hill Country, 30 West 26th St., New York, 212-255-4544.
American Grill opens this week in the space once occupied by Kiev. Don’t expect something quite so odd this time, though. Instead, the restaurant has transformed into a classic diner with outdoor seating. American Grill, 117 Second Ave., New York, 212-777-1086.
Public House opens in New York this week, the third in a series of restaurants opened nationwide by a team of four owners. You’ll find easy-to-like foods here, such as buttermilk chicken tenders and hot crab, spinach and artichoke dip and rib-eye steaks in a space that can seat up to 300. Public House, 140 East 41st St., New York, 212-367-3876.
Emilia Romagna has come to the East Village. Or at least the taste of it. The narrow Caffe Emilia serves up delicious panini and baked goods inspired by the owners’ home region. Caffe Emilia, 139 First Ave., 212-388-1234.
Tar Beach isn’t an unpleasant stretch of sand along the East River, but the new rooftop lounge of The Kitano New York. The hotel will host cookouts and clambakes overlooking Midtown, supplying beer and sangria in addition to grilled favorites. Tar Beach, 66 Park Ave., New York, 212-885-7017.
Dean’s is the newest Pizza purveyor on the Upper East Side. Made in a brick oven, the pies will have a crisp, thin crust. Dean’s dining room dates from 1902. Dean’s, 215 West 85th St., New York, 212-875-1100.
Rocco Sacramone’s newest spot in Astoria is named Vinodivino. The Italian wine bar will serve snacks including a selection of cured meats and Italian cheeses. Expect, naturally, a wide selection of Italian wines as well. Vinodivino, 29-21 Ditmars Blvd., Queens, 718-721-3532.
Smith and Mills debuts in the Financial District this week. Owned and operated by bartenders from Employees Only, they will serve basic cocktails in a 1930s-style space, with a menu inspired from the same time period. Look for pickled fish and cold-roasted chicken available until 4 a.m. Smith and Mills, 71 North Moore St.,212-219-8568.
The East Village Yacht Club is quite a few blocks from the ocean, but that hasn’t stopped the owners from decking it out with nautical-themed items in the space formerly occupied by Chez Es Saada. Yes, there will be yachting trophies and lobster rolls. East Village Yacht Club, 42 First St., 212-777-5617.
Rayuela is a new two-level Latin American-flavored restaurant on the Lower East Side. Cozy up to the ceviche bar or dive into dishes like duck confit-stuffed Chilean papaya. Rayuela, 165 Allen St., 212-253-8840.
Chef Paul di Bari is making high-end Italian tapas at Bar Stuzzichini in the Flatiron district. The dishes are grouped according to category (fried, cheeses, charcuterie and so on). More sizeable dishes, like short ribs and rigatoni with ragu, are also served. Bar Stuzzichini, 928 Broadway, New York, 212-780-5100.
Alex Garcia isn’t limiting himself to the May opening of Carniceria; he’s also opening Gaucho Steak Company in Hells Kitchen. The theme here is South American fast food paired with Uruguyan beef and Argentine wines. Gaucho Steak Co., 752 Tenth Ave., New York, 212-957-1727.
Cecel Crepe Café is opening in the East Village. They’ll be preparing crepes in the classic French style, made with fillings from nuts to tofu. Cecel Crepe Café, 135 First Ave., New York, 212-460-5102.
Fans of secret hangouts and hot dogs can rejoice now that PDT is open. Accessible only via the phone booth in late-night favorite Crif Dogs (they share an owner and a kitchen), the bar serves specialty cocktails and selections from the Crif Dogs menu in a small, clubby space. Claustrophobes will likely be found on the backyard smoking patio. PDT, 113 St. Marks Pl., New York, 212-614-0386.
Chef Rob Ziser has rented the kitchen at Company Bar to create The Kitchen @ Company Bar. He’ll be making bar food there, including noshes like peppedew lollipops stuffed with cream cheese and garlic and smoked duck quesadillas. Kitchen @ Company Bar, 242 East 10th St., New York, 212-420-7101.
Hudson River Café is housed in a 6,000-square-foot space that used to be a garage. Opening this week, the Upper West Side eatery (with Ricardo Cardona of Yuca Bar in the kitchen) has a menu as grand as the space, covering seafood, a raw bar, grilled meats, and pasta. The outdoor patio is equally impressive. Hudson River Café, 697 West 133rd St., New York, 212-491-9111.
Kushi-Q is the first of five planned locations of a Japanese yakitori chain. There are a scant 12 seats, so takeout and delivery are options if you’re craving their marinated meat from the grill. Kushi-Q, 723 Third Ave., New York, 212-682-5814.
Carniceria is the new Porchetta, re-imagined by chef Alex Garcia of Calle Ocho as a Latin steakhouse. Garcia is turning out other Latin specialties at this Brooklyn spot, including ceviche and dishes like oxtail empanadas. Carniceria, 241 Smith St., Brooklyn, 718-237-9100.
China de Puebla has opened. Look for fusion dishes such as lemon grass chili chicken and hoisin-braised duck carnitas at this Mexican restaurant with an Asian twist in Harlem. China de Puebla, 3143 Broadway, New York, 212-222-8666.
Prime Burger Café is the outdoor outpost of Meatpacking granddaddy Old Homestead Restaurant. The meat mecca’s outdoor menu was gently tweaked for alfresco dining, but you can still order Old Homestead’s Kobe beef frankfurter. Prime Burger Café, 56 Ninth Ave., New York, 212-242-9040.
Aurora SoHo is the twin of Aurora, the Williamsburg Italian restaurant. Located, natch, south of Houston, expect a Roman cuisine similar to that of the first Aurora, including goat roulade with crisped artichokes. Aurora SoHo, 510 Broome St., New York, 212-334-9020.
The Striped Marlin will open as the second restaurant from chef April Bloomfield and owner Ken Friedman. Fans of The Spotted Pig, the pair’s gastropub, will have to trek to Tenth Avenue (by Del Posto) for a taste of the English oyster bar when it opens in the fall.
Sandro Fioriti’s third restaurant in New York is named, fittingly enough, Sandro’s—just like the other two. The Upper East Side Italian will serve up similar fare as the other locations, with plates like sea urchin ravioli and fried artichokes. Sandro’s, 306 E. 81st St., New York, 212-288-7374.
Saucy is letting diners do it for themselves. In this 75-seat restaurant, eaters can slather their entrées (like beef or pasta) with a choice of 50 different sauces ranging from a simple white sauce to tandoori and French-orange caramel. Saucy, 1409 York Ave., New York, 212-249-3700.
More high-end eats for Greenpoint: Bruce Dillon, previously of Suba, unveiled Parish Diner, serving comfort food with a Southern flourish. Expect dishes like chicken dumpling soup, Brooklyn lager-poached shrimp with grits, and a trio of pork. Parish Diner, 218 Richardson St., Brooklyn, 718-383-8200.
Soto is the latest contender in New York’s sushi wars. Headed up by Atlanta émigré Sotohiro Kosugi, the West Village fish emporium will serve up adventurous aquatic eats like broiled langoustine and uni wrapped in squid. The menu changes daily. Soto, 357 Sixth Ave., New York, 212-414-3088.
Perilla, the 65-seat restaurant long in the works from “Top Chef” season one winner Harold Dieterle, opens this week. The menu is thematically similar to The Harrison, where Dieterle was sous chef, and includes roasted chicken with hen of the woods mushrooms and Chinese sausage and crispy braised pork belly with pea tendrils. Perilla, 9 Jones St., New York, 212-929-6868.
Monkey Bar is open—halfway, at least. The barroom of the Midtown hangout revamped by Patricia Yeo opened last week, the dining room to follow soon. Look for Southern touches on the bar menu, including bite-size “carpetbagger steak” with oyster and pancetta and potato skin nachos. Monkey Bar, Hotel Elysée, 60 E. 54th St., New York, 212-838-2600.
No, it’s not a reference to its wide selection of drinks: GoGo Curry (named after Yankee Hideki Matsui’s uniform number in Japanese, as “go go” means “five five”) is a tiny Japanese spot focusing on a selection of meats drizzled in that eponymous curry sauce. The meats, including pork sausage and shrimp, are served over rice. GoGo Curry, 273 W. 38th St., New York, 212-730-5555.
Nelson Blue’s owners claim it’s the first restaurant serving the cuisine of New Zealand here in New York. In the kitchen, Darren Pettigrew and Eric Lind have created a menu of classic kiwi fare; many of the dishes are grilled, including a pork chop with chili-ginger sauce and, of course, the New Zealand lamb. Nelson Blue, 233-235 Peck Slip, New York, 212-346-9090.
Manhattan remains on a sugar high, now thanks to Grom, a popular Italian gelateria opening its first U.S. location. In a sweet foodie touch, fruit flavors will be changed seasonally. Grom, 2165 Broadway, New York, 646-290-7233.
Roasting Plant may sound like a business from the industrial revolution, but this futuristic coffee shop is anything but behind the curve. In addition to a selection of pastries and snacks, the big draw is the unique coffee machine that roasts and brews seven different sorts of coffee beans all at once. Roasting Plant, 81 Orchard St., New York, 212-775-7755.
Suba returns! The Lower East Side restaurant has reopened. Seamus Mullen, also of Boqueria (the restaurants share an owner) will be in the kitchen at this revamped Spanish boîte. Expect foodie-friendly dishes like pork belly with smoked potatoes and greens and foie gras with smoked eel. Suba, 109 Ludow St., New York, 212-982-5714.
FR.OG is Didier Virot’s newest project with his partner Philip Kirsch from Aix. Opening in SoHo, FR.OG—the name stands for France Origine—will take inspiration from classic French cuisine and that of former colonies alike. FR.OG, 71 Spring St., New York, 212-966-5050.
Chef/owner Marco Canora and his partner Paul Greico of nouvelle American restaurant Hearth in the East Village unveiled their newest project this week: Insieme, located in the Michelangelo hotel in Midtown. The word means “together” in Italian and represents the joint nature of their restaurant. A combination of old-fashioned Italian and Californian cuisine, the menu features lasagna, lamb carpaccio and three house blends of wine here. Insieme, 777 Seventh Ave., New York, 212-582-1310.
Landmarc’s newest outpost—in the totally gnarly mall that is the Time Warner Center—is now open. The 300-seat restaurant (don’t call it a food court!) retains the industrial chic look of the downtown Landmarc as well as the same continental menu. Landmarc, Time Warner Center, Columbus Circle, New York, 212-823-6123.
Revel, formerly a nameless and phoneless space in the Meatpacking District, is now open with an expanded menu, name and digits. Owned by Paolo Secondo of I Tre Merli and Barolo, the main event here is meaty proteins served in skillets or atop heated rocks. Revel, 10 Little West 12th St., New York, 212-645-5369.
Former Spice Market pastry chef, Pichet Ong, will get his first stab at the limelight with his very own dessert bar. P*Ong, located in the West Village, will serve up elevated sweets. P*Ong, 150 W. 10th St., New York, 212-929-0898.
for some Brooklyn-to-Manhattan mojo with the opening
of Chai Home Kitchen in Midtown West.
A spin-off from their Williamsburg original, this Thai
eatery specializes in traditional staples like fried
dumplings stuffed with chicken, crab and mushrooms
and spicy seafood. Chai Home Kitchen, 930 Eighth Ave.,
New York, 212-707-8778.
Zipper Tavern brings some much needed pizzazz to the area around Madison Square Garden. A combination restaurant, bar and theatre located in former zipper factory, Zipper Tavern seeks to capture some of the glamour of New York’s Vaudeville era. That translates to a menu that skews toward dense, filling favorites like lasagna, pierogies, and brisket. Zipper Tavern, 336 West 37th St., New York, 212-695-4600.
two blocks in the West Village stretch of Seventh
Avenue between W. 10th and Perry Streets have
become quite a foodie destination: Chanto,
Central Kitchen, Tasca, and Morandi have
all set up shop in the last year. Now comes Birdbath,
a “green” bakery
that’s an offshoot of the City
serves up organic baked goods in a shop made entirely
of recycled material. Birdbath, 145 Seventh Ave. S.,
New York, 646-722-6570.
Maris is adding some much needed authenticity
to the commercial South Street Seaport. This Irish
seafood spot will feature cockles and mussels and black
cod, all prepared in the Dublin style, in addition
to a full raw bar. Stella Maris, 213 Front Street,
New York, 212-233-2417.
Local is the latest entrant into the crowded Soho coffeehouse market. They’re bringing in the cavalry, including coffee from Massachusetts and cheese from Joe’s Dairy. Local, 144 Sullivan St., New York, 212-253-2601.
Located in the recently shuttered English is Italian space, Jeffrey Chodorow’s latest restaurant offering, Wild Salmon, focusing on the cuisine of the Pacific Northwest, features a raw bar, a menu loaded with northwestern-caught fish and a wine and beer list that offers Washington and Oregon libations. Wild Salmon, 622 Third Ave., New York, 212-404-1700.
Ralph Scamardella wants to stuff diners uptown, too. Formerly a chef at Carmine’s, he has opened the San Luigi Italian Kitchen, on the Upper West Side. Old-school Italian comfort food abounds, which will surely satisfy all the anxious moms who want their children to eat in that part of town. San Luigi Italian Kitchen, 311 Amsterdam Ave., New York, 212-362-8828.
Hot weather, beer and the outdoors—was there ever a better combination than that? Heartland Brewery doesn’t think so, which is why it has opened a temporary beer garden, the Waterfront Beer Garden, at Pier 17 of the South Street Seaport. The 600-seat tent will be open until October 1, serving Heartland’s specialty ales (and homemade sodas) as well as items from its menu, including barbecued pulled-pork sandwiches. Waterfront Beer Garden, Pier 17, South Street Seaport, New York, no phone, www.heartlandbrewery.com.
All-night Ukrainian diner-hipster hangout Veselka has spun off a to-go operation, Little Veselka. Located near the Second Avenue subway on Houston Street, Little Veselka’s menu features some of Veselka’s more popular (and more portable) menu items, including blintzes, borscht and pierogies. Additions to the menu include sandwiches named after famous Slavs, like Leon Trotsky and the Milla Jovovich. Little Veselka, 75 E. First St., New York, no phone, www.veselka.com.
Betty Park, owner of Manna’s in Harlem and Brooklyn, is teaming up with chef Jamie Blatt, of Bar Six, to open a seafood restaurant in Harlem called Pier 2110. Strange though it sounds, the menu has both Asian and Soul Food influences, a combination that produces entrées like pan-roasted catfish with sweet potato purée, broccoli florets, fig/rosemary compote and a bourbon cider sauce and grilled spicy shrimp with chilled Asian soba noodles, fennel citrus salad and pomegranate molasses. Open Monday-Friday 11 a.m.-3 p.m. for lunch and 5:30 p.m.-10:30 p.m. Monday-Sunday for dinner. Pier 2110, 2110 Adam Clayton Powell Jr. Blvd. at 125th St., New York, NY, 10027, 212-280-7437.
Combine down-home cooking and Ditmas Park, one of Brooklyn’s newest gentrified neighborhoods, and you get The Farm on Adderley. Named after a busy street in Cape Town, South Africa, it features a menu that sticks closer to America for inspiration. Ingredients are drawn from local and sustainable sources to make dishes like double cut pork chops with butter poached dirt carrots and Jerusalem artichoke purée, or Claire Island salmon, smoked to order, with wilted summer greens and a breakfast radish. Owners Gary Jonas and Allison McDowell will keep the farm open for dinner seven days a week, 5:30 p.m.-10:30 p.m. The Farm on Adderley, 1108 Cortelyou Rd., Brooklyn, NY 11218, 718-287-3101, www.thefarmonadderley.com.
Bocce and burgers? You bet. That’s the pairing at Union Hall, where the indoor bocce courts round out a sleek lounge space serving comfort food. Patrons can nestle in huge club chairs underneath portraits of assorted early 20th century gentlemen while munching on haute bar food. Think fried blue cheese balls covered in apple-cinnamon cheerios and mini-angus burgers. The space will also serve as a small concert venue. Union Hall, 702 Union St. at Fifth Avenue, Brooklyn, no tel., myspace.com/unionhallny.
Restaurateur Frank Falesto replaced Upper East Side favorite Martell’s with Wicker Park, but he managed to retain much of Martell’s spirit. Also retained were the fixtures, including the mahogany bar and mosaic tile floors. The food, however, is improved, and features the now ubiquitous sliders, this time made with filet mignon, in addition to other pub food selections. Wicker Park, 1469 Third Ave. at 83rd Street, New York, NY, 212-734-5600.
Lunchtime in Midtown just got a little crunchier—thanks to Krunch Pizza Bar. Serving “grandma-style” pizza (read: square), the bar also dishes out salads and panini, but the pizza remains the star attraction. Options include the prosciutto crudo pizza with prosciutto, arugula, fresh tomato and mozzarella and the krunch gamberi pizza, with shrimp, olives, lemon, tomato and mozzarella. Pizza is also available by the slice. Krunch Pizza Bar, 980 Second Ave., New York, NY 10022, 212-207-4122, krunchpizza.com.
What happens when Sydney beach culture and the Lower East Side collide? Find out at Bondi Road, a culinary temple to all things fish and chips named for Australia’s most famous beach. Fish, wine and beer from Australia and New Zealand are on offer. Bondi Road, 153 Rivington St., 212-253-5311.
Pichet Ong, former pastry chef at several of Jean-Georges Vongerichten’s New York restaurants, will have a place to call his own this fall. P*Ong, located in the West Village, will be a dessert bar with other savory selections. P*Ong, 150 W. Tenth St.
S’Mac, a new macaroni and cheese joint in the East Village, serves ten different kinds of mac ‘n’ cheese—from hamburger to Brie and whole wheat pasta to various veggies. S’Mac, 345 E. 12th St., 212-358-7912.
Chef Damien Brassel has opened the simply named Knife + Fork in the East Village. Inventive dishes include saffron-poached pineapple and foie gras and lavender-rubbed duck breast. Knife + Fork, 108 E. Fourth St., 212-228-4885, www.knife-fork-nyc.com.
Hitting Midtown East is Zip Burger. Organic, free-range meats and a gourmet bun selection immediately make Zip a contender for best burger joint. Ted Pryor, formerly of Les Halles and La Goulue, is the head burger-flipper. Zip Burger, 300 E. 52nd St., 212-308-1308.
George and John Papakostas are the father-son team behind the new Upper East Side eatery, Green Kitchen. The 24-hour restaurant dishes up comforting plates like lemony griddlecakes, warm goat cheese salad and miso-marinated hake. Green Kitchen, 1475 First Ave., 212-908-4163.
Le Cirque has finally flung open its pearly gates for the see-and-be-seen masses. This is the third incarnation of Sirio Maccioni’s much-heralded eatery. The altar of the $18 million, 16,000-square-foot, bi-level restaurant is the 27-foot wine tower. Le Cirque, 151 E. 58th St., 212-644-0202.
Chef Damien Brassel has opened the simply named Knife + Fork in the East Village. Inventive dishes include saffron-poached pineapple and foie gras and lavender-rubbed duck breast. Knife + Fork, 108 E. Fourth St., 212-228-4885.
Tom Colicchio has expanded his empire to the Central Village. A new outpost of 'wichcraft has opened at 60 E. Eighth St. 'wichcraft, 212-780-0577.
Bobby Van’s Steakhouse has set up shop in the space that was recently Osteria Stella. This is the fourth Manhattan Bobby Van’s branch. 135 W. 50th St., 212-957-5050.
Located on the corner of Grove St. and Bedford St. in the West Village, the new 28-seat Little Owl serves up American-Mediterranean fare. The Little Owl, 90 Bedford St., 212-741-4695.
George and John Papakostas are the father-son team behind the new Upper East Side eatery, Green Kitchen. The 24-hour restaurant dishes up comforting plates like lemony griddlecakes, warm goat cheese salad and miso-marinated hake. Green Kitchen, 1475 First Ave., 212-908-4163.
The Downtown outpost of Mr. Chow—Mr. Chow TriBeCa—has opened up, serving the same posh Chinese food you’ve eaten at the Midtown branch for decades. Mr. Chow TriBeCa, 121 Hudson St., 212-965-9500.
The downtown sushi institution, Megu, has spun-off. The new Megu Midtown, housed in the Trump World Tower (across from the U.N.), is smaller than the TriBeCa location, but the fish is just as fresh. Megu Midtown, Trump World Tower, 85 U.N. Plaza, 212-964-7777.
After a two-year closure, the legendary Wall Street restaurant Harry’s of Hanover Square has reopened as Harry’s Café & Harry’s Steak, serving lunch and dinner daily. Harry’s Café & Harry’s Steak, Hanover Square, 212-785-9200.
Lisa Cannistraci (of Henrietta Hudson’s and Chick-Inn fame) has opened Setacci in the West Village. The eatery serves Italian cuisine from the tip to the top of the boot. Setacci, 420 Hudson St., 212-675-0810.
Dirty Bird To-Go, a new eatery with Southern fried chicken flair, has set up shop on W. 14th Street. Allison Vines-Rushing (late of Jack’s Luxury Oyster Bar) will be manning the stoves…er…the deep-fat fryer. Free-range chicken will be brined, buttermilked and fried. And then, just for good measure, fried again. For dessert, don’t forget your bag of “fresh-baked bad-ass cookies.” Dirty Bird To-Go, 204 W. 14th St., 212-620-4836.
Thomas Keller has expanded his empire to include a bakery in the Time Warner Center. It’s just one floor down from Per Se, but we’ll gladly take it. Bouchon Bakery serves up everything from pâté de champagne to croissants to foie gras-stuffed dog biscuits. Bouchon Bakery, Time Warner Center, 10 Columbus Circle, 212-823-9366.
Chef Don Pintabona, late of Tribeca Grill (375 Greenwich St., 212-941-3900) and currently of Trina at the Atlantic Hotel in Ft. Lauderdale, is the man behind the new West SoHo-Hudson Square eatery, Dani. The menu features rustic Mediterranean dishes that combine the flavors of Sicily with those of the neighboring North African and European cuisines. Dani, 333 Hudson St., 212-633-9333.
After much speculation and anticipation, chef Andrew Carmellini (late of Café Boulud, 20 E. 76th St., 212-772-2600) has opened A Voce, a Madison Avenue eatery that serves cozy Italian cuisine. A Voce, 41 Madison Ave., 212-545-8555.
Sascha, the palatial Meatpacking District eatery run by Sascha Lyon, has opened. The 10,000-square-foot, multi-level eatery (with outdoor dining and a bakery), serves up classic American fare. Sascha, 55 Gansevoort St., 212-989-1920.
Stephen Starr’s West Chelsea eatery Buddakan has opened at 75 Ninth Ave. (212-989-6699). The majestic offspring of his Philly restaurant, Buddakan, finds Michael Schulson (a Stephen Starr vet) and Angelo Sosa (most recently of Yumcha) at the helm in the kitchen.
Buenos Aires has come to town—in the form of an East Village restaurant. Serving up authentic Argentine dishes (including lots of free-range beef), the eatery also boasts a large selection of wine from Argentina. Buenos Aires, 513 E. Sixth St., 212-228-2775.
Danny Meyer's beloved Madison Square Park snack kiosk, Shake Shack, has re-opened with the usual tasty burgers and dazzling shakes. Shake Shake, Madison Ave. at E. 23rd St., 212-889-6600.
Mexicana Mama, the tiny West Village Mexican eatery, has opened up an outpost in the East Village. The restaurant takes the space that was once occupied by Terra 47. Mexicana Mama, 47 E. 12th St.
What do you get when you put sushi chefs from Nobu 57, Megu, Kisso and Onigashima together? The new East Village sushi restaurant Le Miu, which serves reasonably priced fare in a sleek, minimalist setting. Le Miu, 107 Ave. A, 212-473-3100.
The owners of the hip East Village eatery Momofuku Noodle Bar are planning a spin-off. Momofuku Ssam Bar (207 Second Ave.), a 40-seat restaurant, will serve Korean-style wraps.
The restaurant formerly known as Porcao, then known as Rio, and now known as Porcao again, serves up juicy Brazilian-style steak in what is becoming the Park Ave. South restaurant row. Like many Brazilian steakhouses in New York, Porcao serves its offerings rodizio-style: skewer-holding waiters circulate the room, plopping down meat on a diner’s plate. Porcao, 360 Park Ave. S., 212-252-7080.
Je'Bon Noodle House, located at 15 St. Marks Pl. (212-388-1313) in the East Village, serves up noodle and dumpling treats in tasty broth.
After first opening a café and a Champagne bar, Geoffrey Zakarian has finally unlocked the doors of the much anticipated eatery, The Dining Room at Country. The restaurant features an $85 four-course dinner with highly seasonal offerings. Former Alain Ducasse protégé, Doug Psaltis is serving as executive chef. The Dining Room at Country, 90 Madison Ave., 212-889-7100.
Stephen Starr, that über-prolific restaurateur who conquered the Philadelphia dining scene long ago, has finally opened Morimoto in Manhattan. The 200-seat Japanese restaurant (and 24-seat sushi bar) takes center stage on New York’s latest restaurant row, Tenth Avenue. Morimoto, 88 Tenth Ave., 212-989-8883.
Former Calle Ocho chef Alex Garcia is at the helm of Novo, a new nueva Latina eatery in west SoHo (or Hudson Square). The eatery, which is modeled after Latin American neighborhood eating joints, boasts communal tables and a menu that criss-crosses South America. Novo, 290 Hudson St., 212-989-6410.
Everyone’s talking about Palà, a new Roman pizza joint on the Lower East Side. The smartly designed space serves up oval-shaped pizza by the inch. Palà, 198 Allen St., 212-614-7252.
Butterfield 8, a new restaurant with an Old New York feel, serves up American cuisine with a few modern flairs. Steak and seafood is the focus of the menu. Butterfield 8, 5 E. 38th St., 212-679-0646.
Alex Ureña, who manned the stoves at Suba, finally has his own place. The eponymous eatery, Ureña, serves up Spanish-inspired fare with the chef’s modern flair. Ureña, 37 E. 28th St., 212-213-2328.
The Lower East Side is home to a new Mexican tapas joint. El Bocadito, which means “a small taste of something,” serves up tacos, layered sandwiches and taquitos. El Bocadito, 79 Orchard St., 212-343-3331.
The Upper West Side’s favorite French eatery, Aix, is stripping itself down to a more casual restaurant. Brasserie Aix will serve sandwiches, salads, burgers and other grilled items. Brasserie Aix, 2398 Broadway, 212-874-7400.
After nine years, Donatella Arpaia’s Bellini (208 E. 52nd St.) has shut its doors. The good news is that they won’t be closed for long. Her newest venture, dona, will be born in the same space. Arpaia is teaming up with Michael Psilakis, who will help create a menu that looks toward southern Italy. The restaurant is slated to open this spring.
Grilled South American meat has finally landed on its feet in TriBeCa. Welcome to Industria Argentina, which offers brick-oven baked and grilled meat as well as Italian dishes. Industria Argentina, 329 Greenwich St., 212-965-8560.
Is there room in the West Village for another pig? Sure, as long as it’s not spotted. Enter The Bourgeois Pig West, the East Village offshoot of the New Orleans-inspired eatery. The Bourgeois Pig West, 124 MacDougal St., 212-254-0575.
Now you can go to Las Ramblas and not worry about being pick-pocketed. Named for the long (and notoriously petty crime-ridden) pedestrian street in Barcelona, this West Village eatery serves up Spanish tapas and wine. Las Ramblas, 170 W. Fourth St., 646-415-7924.
When Le Cirque 2000 closed in late 2004, restaurant watchers were wont to speculate what would become of the grandiose space inside the New York Palace Hotel. Enter Gilt, a new eatery headed by chef Paul Liebrandt (late of Bouley Bakery, Atlas and Papillon). The ghost of Sirio Maccioni has been excised: gone are the flamboyant streams of color. The interior is more befitting for its location, with original ceiling friezes being restored and an opulent neo-classical look in full effect. Gilt, 455 Madison Ave., 212-891-8100.
David Burke (who heads the kitchen at davidburke & donatella) has opened two new eateries inside Bloomingdale’s. The Burke Bar Café offers a $30 prix-fixe menu for dinner. Breakfast is also served. The more casual Burke in the Box offers an eclectic array of take-out food such as chicken dumplings with coffee barbecue sauce. Burke Bar Café/Burke in the Box, 1000 Third Ave., 212-705-3800.
Philippe Chow, the chef known as “Mr. Chow,” is about to fire up the stoves at his new eatery, Philippe. The 240-seat restaurant, located in the former RM space, officially opens its doors on December 20. The menu will be contemporary Chinese with nods to old Shanghai. Philippe, 33 E. 60th St., 212-644-8885.
Bill Telepan, formerly of JUdson Grill, is finally ready to open his eponymous eatery. Telepan (the restaurant), set in a townhouse on the Upper West Side, will serve a nouveau American menu with locally produced ingredients. Telepan, 72 W. 69th St., 212-580-4300.
After months and months of reconstruction, Mario Batali’s Del Posto is finally about to unshutter its doors. The 22,000-square-foot eatery, located on Tenth Avenue and spearheading a Westside restaurant row, will feature upscale Italian cuisine. Dishes such as shoulder of pork ($220) and whole king salmon that serves four to eight people ($200) will be on the menu, but for those with lighter wallets, there’ll be plenty of pasta dishes to choose from as well. Del Posto, 85 Tenth Ave.
Wallsé chef Kurt Gutenbrunner apparently isn’t slowing down after the early success of Thor. He’s just opened Blaue Gans, a casual Austrian eatery in the old Le Zinc space in TriBeCa. Blaue Gans, 139 Duane St. (no phone yet).
Geoffrey Zakarian’s Country is slowly uniting. The Café at Country recently opened, and the restaurant is scheduled to fire up its stoves soon. The Champagne Bar at Country has recently popped its cork. Located on the second floor of Country, the bar is a sleek space with a menu of Champagne cocktails created by mixologist Nick Mautone. Champagne Bar at Country, 90 Madison Ave., 212-889-7100.
Former San Domenico and Daniel chef, Andrew Carmellini, will man the stoves at the new Madison Avenue Italian eatery, A Voce (41 Madison Ave., 212-545-8555). The new restaurant was originally called Orto.
The Double Seven, a new bar in the Meatpacking District, is betting on an unusual pairing: cocktails and chocolate. Using Debauve & Gallais, one of France’s oldest chocolate makers, and drinks made with fruit purées, squeezed juices and high-quality spirits, the bar believes you’ll come for the chocolate and stay for the drinks. The Double Seven, 418 W. 14th St., 212-981-9099.
Place on West 10th Street has opened in the West Village.
Situated in the 1800s carriage house that was formerly home to
Merge, Marco NY and a slew of other eateries, let’s hope
The Place lasts. The Mediterranean-inspired restaurant is owned
by Alexander Achilleos, who also owns The Place (on W. Fourth
St.). The Place on West 10th Street, 142 W. Tenth St., 212-462-2880.
Comfort has hit Nolita. New York can’t seem to get enough comfort food. 24 Prince is a restaurant serving all the staples, with a menu created by executive chef Darryl Burnette, formerly of Nice Matin and Spice Market. 24 Prince, 24 Prince, 212-226-8624.
It turns out there’s life after Rocco’s after all. Chef Tony Acinapura has just opened a Midtown eatery that focuses on—surprise, surprise—Italian-American cuisine. Aquaterra (loosely translated as “surf and turf”) serves up salads, pizza and all the other big-portioned delights you’d expect. Open for lunch and dinner. Aquaterra, 209 E. 56th St., 212-644-4447.
We sometimes wonder: How many hip new eateries can the residents of Park Slope accommodate before they combust? Answer: apparently a lot. Enter Beet, a just-opened Thai eater on Seventh Avenue (which is quickly becoming the new Fifth Avenue). Mix-and-match curries highlight the menu. Beet, 344 Seventh Ave., 718-832-2338.
Restaurateur Stephen Hanson has quickly transformed his former Park Avalon space into Barça 18. This Park Avenue eatery, a collaboration with Le Bernardin’s chef, Eric Ripert, serves Catalan tapas dishes and has a huge Spanish wine list. The restaurant is currently only serving dinner. Lunch service begins on October 31. Barça 18, 225 Park Ave. S., 212-533-2500.
The uptown institution of all-things-Mexican-food has come downtown. Rosa Mexicano has opened on East 18th Street near Union Square. The new 225-seat eatery, designed by David Rockwell, will feature signature dishes like lamb shank marinated in tequila and chilies and slow-cooked in parchment paper. Yum! Rosa Mexicano, Nine E. 18th St., 212-533-3350.
There has been an empty space at the New York Palace hotel since Le Cirque 2000 shut its doors. But not for much longer. Brit chef Paul Liebrandt has been hired to head the kitchen of a new 62-seat eatery inside the Palace called Gilt. An adjoining dining room, to be used for breakfast and private parties, will be called the Madison Room. The restaurants are scheduled to open sometime in November. Gilt and Madison Room, 455 Madison Ave., 212-891-8100.
It’s autumn. Are you ready to hit the beach? If so, check out the newly opened OBW Bar & Grill, which brings the beach to Midtown Manhattan. The restaurant also features beach-themed art work from local artists—just to get you in the mood. OBW Bar & Grill, 20 W. 38th St., 212-869-8601.
After the initial success of The Spotted Pig, it was surprising a gastro-pub movement didn’t spring up in New York. It may have taken a while, but this fall, the East Village will host European Union (already announced on this page) and, the latest, Jimmy’s, which comes to us by way of Jimmy Carbone. He’s not necessarily calling it a gastro-pub, but with its great beer and haute Euro-ish pub grub, it’s hard to call it anything else. Jimmy’s, 43 E. Seventh Ave., 212-982-3006.
From Frederick Twomey, the man who brought us Bar Veloce, Bar Carrera (right next door to his bibulous drinking spot) is a tapas eatery with Basque-flavored dishes on the menu. Bar Carrera, 175 Second Ave., 212-375-1555.
Chef David Féau (late of Lutèce) mans the stoves at Cercle Rouge, a classic-looking TriBeCa bistro (and raw bar) that’s adding a bit of flair to the normal bistro menu. Cercle Rouge, 241 W. Broadway, 212-226-6252. www.cerclerougeresto.com
Hideaway (185 Duane, 212-334-5775) might not be hidden
for long. Chef Alex Oefeli serves upscale Americana snack-ish
food like smoked deviled eggs in a TriBeCa space that’s
believed to be a former speak-easy.
Situated on the corner of Tenth Avenue and West 20th Street in Chelsea, Cookshop brings a great combination of good American food, friendly service and meaningful design to the emerging neighborhood. Chef and owner Marc Meyer and his partners Vicki Freeman and Chris Paraskevaides have put together a modern American menu. Cookshop, 156 Tenth Ave., 212-924-4440.
Starting in mid-September, Jovia will hit the Upper East Side with its version of American cuisine with nods to Italy. Josh DeChellis, late of Sumile, will man the stoves. The two-story townhouse on East 62nd Street features treetop views from the second floor parlor and beautiful woodwork set against rich, jewel tone colors. Jovia, 135 E. 62nd St.
Opening in late September or early October will be Town chef Geoffrey Zakarian’s Country. Located in a restored two-story space with original tile floors from the 1920s and a rediscovered Tiffany glass dome, Country brings to life the successful union of old New York and new ideas in food. Zakarian has tapped Alain Ducasse protégé and former executive chef at Mix in New York, Doug Psaltis, to serve as executive chef. Country, 90 Madison Ave., The Carlton Hotel on Madison Avenue, 212-889-7100.
The European Union is expanding…to the East Village. The guys behind the new West Village eatery, Diablo Royale, bring us this new gastro-pub which will serve pan-Euro pub grub. Anne Burrell of Iron Chef fame is in the kitchen. Opens in October. European Union, 235 E. Fourth St.
The owners of the haute Indian eatery, Devi, are going downtown. American Masala will put some serious spice on Wall Street with Indian dishes and Indian-inspired takes on American treats. Opens in November. American Masala, 60 Pearl St.
It’s not a fall restaurant season unless Mario Batali is somehow involved. And boy is he involved. Enter Del Posto, an 18,000-square-foot Italian eatery on the border of Chelsea and the Meatpacking District, that’s set to open in November. Word on the street (or in the dining room) is that this is going to be Batali’s grandest restaurant yet. Del Posto, 85 Tenth Ave.
5 Ninth’s Zak Pelaccio has a new vehicle in which to show off his cooking skills: Fatty Crab will serve Asian street food-inspired fare in the Meatpacking District. Fatty Crab, 643 Hudson St., 212-352-3590.
Simpson Wong has re-opened Jefferson. After a heart attack forced him to shut down the restaurant for the summer, the eatery is back with a lower priced menu of small plates and mix-and-match items. Jefferson, 121 W. Tenth St., 212-255-3333.
Citron, the West Village small plates eatery with a great beer and wine selection that opened last year, has already closed. Owner Gavin Citron, along with Arlene Weston, the owner of Maroons, is converting the space into Maroon’s Smoke Shack, which will have a menu loaded with ribs and other meaty goodies. Maroon’s Smoke Shack, 228 Bleecker St., 212-924-9717.
spin-off of San Francisco’s successful Luna
Park eatery, Kitchen & Cocktails recently
landed in the Lower East Side. The restaurant serves up contemporary
American fare with flair. Kitchen & Cocktails, 199 Orchard
Frederick Twomey, creator and owner of New York's Bar Veloce, is now turning his attention to Spain. In keeping with the European tone of the Veloce model, which serves both as a "pit stop" and as an alternate to pub culture, swank lounges and the current cocktail bar trend, Twomey's new bar, Bar Carrera, will introduce some serious Spanish sherry by the glass, wines from the Iberian peninsula, and Basque-inspired tapas. Opens in mid-September. Bar Carrera, 175 Second Ave.
Once a lecture hall for medical studies, Chemist Club in the Dylan hotel is trying to wipe out the dubious scent of Britney Spears’ failed foray into the restaurant scene (remember her restaurant, NYLA? We didn’t think so). Hence, a return to its former glory with this new steakhouse. Oversize mirrors, super-high ceilings and a meaty menu make this the place for diners to experiment with their taste buds. Chemist Club, Dylan, 52 E. 41st St., 212-297-9177.
After a sufficient amount of buzz that comes along with any new Jean-Georges eatery, Perry St. has finally opened its pearly gates in one of the new glass Richard Meier-designed towers along the West Side Highway. Richard Brainin is at the stove of this 60-seat eatery. Perry St., 176 Perry St., 212-352-1900.
For those Uptowners who just can’t get up the energy to go all the way down to Nobu and Next Door Nobu in TriBeCa, Nobu Matsuhisa has come to them. Nobu 57 has recently opened to much applause. The two-story space was designed by—who else?—David Rockwell. Nobu 57, 40 W. 57th St., 212-757-3000.
Murray Hill, often referred to as “Curry Hill,” just got another Indian restaurant. Copper Chimney, a welcome addition to the ’hood, serves up southern and northern sub-continental delights. Nazeer’s Dum Biryani is worth a visit alone: based on a family recipe that was passed down to owner Nazeer Ahmed from his father, this chicken or goat specialty dish includes basmati rice that is steamed with the gravy so that the flavor is infused throughout the dish, and served with eggplant chutney and raita. Copper Chimney, 126 E. 28th St., 212-213-5742.
Spaghetti Western: The re-restaurant-ification of West Tenth Street continues with Maremma. Named for the rugged coastal part of Tuscany, this restaurant serves up cowboy-inspired Italian cuisine. Maremma, 228 W. Tenth St., 212-645-0200.
For those who can’t get out of the city, there’s always Lodge, a new cabin-inspired eatery in Williamsburg. The menu sticks to the theme, serving up countrified cuisine like chicken and dumplings with orange-lemon gremolata. Lodge, 318 Grand St., 718-486-9400.
LoSide, a Chinese restaurant-cum-American diner, is the latest cuisine sensation to drop into the Lower East Side. Expect American-size portions of diner classics and diner-like prices. LoSide, 157 E. Houston St., 212-254-2080.
Zakuro is stirring things up. Literally. This East Village eatery serves up Japanese cuisine with some serious leanings toward France and Italy. It’s the vision of the late Tsuneo Hashizume, who passed away a month before the restaurant’s opening. Toki Numasawa has taken over in the kitchen. Zakuro, 143 Second Ave., 212-505-5624.
The barbecue smoke keeps pouring into New York. The latest to fire up the ’cue is Smokey’s 11101 (for those who know their zip codes, that’s Long Island City). In addition to the usual barbecued goodies, grilled thin-crust pizzas are also available. Smokey’s 11101, 5-16 51st Ave., Long Island City, Queens, 718-937-1111.
Sporting a rustic look, the latest haute Mexican restaurant to pop up on Manhattan is Diablo Royale. Set in the West Village, just around the corner from another newly opened upscale Mexican eatery, Mercadito Grove, Diablo Royale has a small menu of tacos and fish platters. Keith Harry, formerly of Chanterelle and Butter, mans the stoves. Diablo Royale, 189 W. Tenth St., 212-620-0223.
Word on the street—and on the “Now Hiring” sign posted outside the hip Hotel on Rivington (107 Rivington St., 212-475-2600)—is that the hotel’s restaurant is at last about to un-shutter its doors. There are few details about Thor (yes, that’s actually its name), but we do know that this 100-seat space is a vehicle for Wallsé chef, Kurt Gutenbrunner.
The Great Neck, New York restaurant, Turquoise, is about to throw its Mediterranean-inspired hat into the Manhattan eatery ring. Serving up dishes like cold seafood salad, baba ghanouj and crispy calamari, the eatery will undoubtedly be a refreshing splash on the Upper East Side. Turquoise, 240 E. 81st St., 212-988-8222.
Saravanaas, serving the cuisine of southern Indian, is the latest hip restaurant to hit the Gramercy Park-Murray Hill border. Expect exquisite renderings of crêpe-like dosas, rice-and lentil-packed idli, and other favorites of southern India you didn’t know existed. Saravanaas, 81 Lexington Ave., 212-679-0204.
After recently closing down the nine-year-old Middle Eastern favorite, Layla, Drew Nieporent has transformed the old space into Centrico, a Mexican restaurant. James Beard nominee Aaron Sanchez, late of Paladar, is on board. Centrico, 211 W. Broadway, 212-431-0700.
Famed Philadelphia restaurateur Stephen Starr is making his way to Gotham. He plans to open a version of his Philadelphia restaurant Buddakan (pictured) in the Chelsea Market this autumn. Michael Schulson will man the stoves.
Matt Hamilton is a name you’ll soon be hearing a lot. In addition to playing a role on the Discovery Channel’s new cooking game show, Hamilton has recently left the kitchen at Prune to start Uovo. A former chef at Zuni Café in San Francisco, Hamilton pumps out New American faves, many of which, not surprisingly, revolve around eggs (“Uovo” is Italian for egg). Uovo, 175 Ave. B, 212-475-8686.
East Village Mexican joint, Mercadito, has spun off: meet Mercadito Grove, which will be serving the same succulent Mex fare as its Eastside hermano. Mercadito Grove, 100 Seventh Ave. S., 212-647-0830.
After a fire sidelined the Mary’s Fish Camp Brooklyn outpost—Brooklyn Fish Camp—just before it was going to open its doors a few months ago, the lobster-roll-centric eatery is finally open for business. Expect the same high-quality seafood that you came to know and love from Mary Redding’s West Village eatery—only the Brooklyn version has a garden. Brooklyn Fish Camp, 162 Fifth Ave., 718-783-3264.
At last! Bouley Bakery is back. This three-level food Mecca offers foodstuffs, cooking classes, and lunch and dinner. Bouley Bakery & Market, 130 W. Broadway, 212-608-5829.
Gusto has quietly swung open its doors on Greenwich Avenue and Perry Street. Mixing the aesthetics of Italian cinema of the ’50s and ’60s with modern yet simple fare, chef Jody Williams’ menu races up and down the Italian boot: expect dishes from different regions depending on the season, traveling south to the coastlines and islands of Capri and Sicily in the summer and exploring northern Piedmont, Liguria or Venice in the winter. Gusto, 60 Greenwich Ave., 212-924-8000.
The Smith Street restaurant revolution continues. Taku, a 40-seat eatery, is the newest kid on the block. Chef Adam Shepard (formerly of Union Pacific and The French Laundry) pumps out dishes like noodles topped with Berkshire pork, scallions and smoked bacon. Taku, 116 Smith St., Boerum Hill, Brooklyn, 718-488-6269.
The much beloved Chez Es Saada has reopened as Ludo, and East Village lovers of chic are rejoicing. Einat Edimony who has manned the stoves at Danube and Patria serves up boundary-less dishes like pork belly spring rolls (with a tamarind dipping sauce) and prosciutto-wrapped cantaloupe gelato. Ludo, 42 E. First St., 212-777-5617.
Secretes, a new East Village global tapas restaurant, has a menu that’s divided between “savory” and “sweet.” Chef Jordy Lavanderos (formerly of Mercer Kitchen and Vong) spins out dishes like squid stuffed with porcini-manchego risotto and mango ravioli with mint sauce, among others. It’s BYOB till the restaurant gets its liquor license in June. Secretes, 513 E. Sixth St., 212-228-2775.
The only ice you’re going to find at the Rockefeller Center ice skating rink this summer will be in your cocktail glass at the newly opened Rink Bar. The outdoor space offers nightly drink specials including $6 featured cocktails like mojitos, cosmos, daiquiris and margaritas. Crispy coconut shrimp, stone-ground guacamole, the Rink Bar’s signature antipasto, and other delicious bites set the stage for the fun-filled night out of cocktailing, snacking and socializing. Rink Bar, Rockefeller Center, 20 W. 50th St. For more information, visit www.restaurantassociates.com.
The brothers behind the legendary Buddha Bar have christened a new eatery. Frederick and Laurent Lesort have recently opened Frederick’s—which is a resurrection of sorts, since they ran a Midtown lounge in the ‘90s under the same name—focusing mostly on Med cuisine. Frederick’s, 768 Madison Ave., 212-737-7300.
no longer have to get on a plane to get to the French Quarter.
Instead, restaurateur Nick Donovan is bringing it to you (or,
rather, Murray Hill). Crawfish étouffée, chicken
jambalaya and andouille sausage are a few of the Big Easy classics
that are on the menu. French Quarter will also
be serving Nola-inspired cocktails, like the Hurricane. French
Quarter, 102 E. 25th St., 212-598-4555.
Barcelona has emerged as a hip tourist spot; Boqueria, named after a famous market in that city, hopes that some of its stylishness will rub off. Serving Catalan cuisine, the Flatiron tapas restaurant, which features a communal 20-seat table in the dining room, will also serve full-size portions. Entrées include a fisherman’s stew with seafood, saffron, tomato and fennel; smaller items include air-dried tuna with fig, pickled sardines, and gazpacho. Boqueria, 53 W. 19th St., New York, 212-255-4160.
Not all restaurants in Chinatown have to serve Asian food; witness Christopher Cheung (of Little Bistro in Cobble Hill) and his Almond Flower Bistro, located on the far south end of the Bowery. His kitchen turns out American cuisine, including Maryland crab cakes with corn. No need to ignore the tradition of fresh seafood in Chinatown, of course. Almond Flower Bistro, 96 Bowery at Grand St., New York, 212-966-7162.
over 75 beers on tap, The Village Pourhouse offers
ample opportunity to find the proper beer to pair with the food
on its menu. The tavern, located on a bar-heavy strip of lower
Third Avenue, also has 21 high-resolution TVs showing sports from
around the world. Expect a menu that’s equally guy-oriented.
The Village Pourhouse, 64 Third Ave., New York, 212-979-2337.
Chang, owner and chef of East Village smash hit noodle house Momofuku,
just opened a new restaurant a few blocks away called Momofuku
Ssäm Bar. In a bigger space—one that includes
tables, at long last—he is serving ssäm, or “Asian
burritos”. They are made with the same Berkshire pork he
uses in Momofuku’s pork buns, combined with ingredients
like kimchi purée and edamame as fillings. Ssäm, 207
Second Ave., New York, 212-254-3500.
What better way to ensure a quality selection of alcohol at a restaurant than opening it as a spin-off of a club? Brothers Tom and Anthony Martignetti have done just that by opening Bar Martignetti. Expect tried and true brasserie-style staples on the menu. The brothers already own Martignetti Liquors on the Lower East Side. Bar Martignetti, 406 Broome St., New York, 212-680-5600.
No one in his or her right mind considered the dingy New York City Port Authority bus terminal as a destination for haute cuisine—or any edible cuisine at all—but that conception may soon change. After a $3 million renovation of the Silver Bullet saloon, Simon Oren and Steve Tenedios are opening Metro Marché in the selfsame terminal. The food will be French brasserie staples—also available as take-out for those with a yen for steak frites on the bus ride home. Metro Marché, 625 Eighth Ave. at 41st St., New York, 212-239-1010.
opening a restaurant named Petite Crevette must
be at peace with embracing their inner shrimp. It’s not
a surprise, then, that when Neil Ganic moved the restaurant from
Brooklyn Heights to Carroll Gardens, it would reappear in a smaller—dare
we say shrimpier—incarnation. Happily, the menu of casual
seafood eats remains as brawny as ever. Petite Crevette, 144 Union
St., Brooklyn, 718-855-2632.
Operating under the theory that there can never be too many french fries in New York, Skel Islamaj—a partner in the late B. Frites restaurant—has opened a Belgian restaurant on the Upper East Side. Expect the usual Belgian fare to accompany those fries, including mussels and a wide variety of beer. B. Café, 240 E. 75th St., New York, 212-249-3300.
Ultra-formal dining may be fun for a select few, but many diners prefer their meal with a bit less starch. Lentini learned this lesson, and has reopened as Tini Ristorante Italiano. The menu has been updated to include more seafood, and a raw bar was installed during the renovation. Tini Ristorante Italiano, 1562 Second Ave. at E. 81st St., New York, 212-628-3131.
Center Café, in Hell’s Kitchen, just completed
a $2 million renovation. The menu still sticks to picnic-style
comfort food basics like buttermilk fried chicken, but the space
itself was seriously upgraded. Art Deco flourishes abound, including
tufted leather banquettes and a terrazzo floor. Film Center Café,
635 Ninth Ave. by 45th St., New York, 212-262-2525, www.filmcentercafe.com.
cuisine is an evergreen choice for opening a restaurant, but the
continent still contains some surprising cuisine combinations. I-Chin bills itself as Sino-Indian, which seems
like a clever pairing. The menu backs up the conceit with dishes
like crispy Szechwan lamb with capsicum fried rice and minced
chicken and paneer balls in Manchurian sauce. I-Chin, 247 E. 50th
St, New York, 212-223-4959.
Chef Todd Mark Miller, of Philadelphia’s Barclay Prime, is set to unveil STK in the Meatpacking District this week. Meant to appeal to the ladies as much as the men, the restaurant eschews dark leather and wood paneling for a DJ, black and white lacquer and faux-crocodile trim. The food is hardly frou frou, especially with dishes like “surf, turf & earth;” Bigeye tuna, black truffles and foie gras. STK, 26 Little W. 12th St., New York, 646-624-2444.
Ted Turner may have conquered cable news and major league baseball, but will he make it in the New York City restaurant scene? Only time will tell after he opens Ted’s Montana Grill in Rockefeller Center. It’s the 50th Ted’s to open in the country, though the formula remains the same, hewing to a nearly all-bison menu: bison steaks, bison burgers and bison meatloaf. Thankfully, the lemonade is bison-free. Ted’s Montana Grill, 110 W. 51st St., New York, 212-245-5220, www.tedsmontanagrill.com.
Singh is replacing his Upper West Side Columbus Grill with an
Indian restaurant. He’s hired away Durga Prasad and Alexander
Paul Xalxo of Tamarind to help him; expect a focus on curries and tandoori. Earthen
Oven, 53 W. 72nd St., New York, 212-579-8888.
The new Urban Lobster, from husband-wife team Susan Austin and Rony Brovda, will offer snappy delivery in the owners’ own pimped-out Toyota. The 12-seat nook in the East Village, serves comfort seafood including chowder, lobster rolls and peel-and-eat shrimp. Urban Lobster, 240 East Houston St., New York, 212-677-2626.
Cluny, in the West Village, has opened. The bistro menu,
designed by Odeon executive chef Vincent Nargi, includes solid
fare like steak frites and pan-seared sea scallops. Café
Cluny, 284 West 12th St. at West Fourth Street, New York, 212-255-6900.
Ahn, a short-lived haute Korean spot, has given way to Izakaya
Ten, specializing in small plate Japanese pub grub (with
a long list of accompanying sakes to choose from). Dishes include
poached pork belly and barbequed eel. Izakaya Ten, 207 10th Ave.
between 22nd and 23rd, New York, 212-627-7777.
Fika, which means coffee break in Swedish, has opened in Midtown. The casual restaurant imports its coffee beans from a roaster in Sweden. The chef, nicked from the Swedish consulate, prepares light fare like gravlax salad and Swedish meatball sandwiches. Fika, 41 West 58th St. near Sixth Avenue, New York, 212-832-0022.
Just as the Upper East Side location of Sushi of Gari closed for renovations last week, a new outpost appeared in the Theater District. The menu is much the same, focusing on super-fresh sushi—over 130 different kinds—as well as adventurous takes on Japanese cuisine, including tempura ice cream. Sushi of Gari 46, 347 West 46th St., New York 10036, 212-957-0046.
Cacio e Vino is the new wine bar extension of rustic East Village Italian restaurant Cacio e Pepe, further north on Second Avenue. They’ll serve bar snacks—including Italian flatbread and pizza—and a choice of some 80 wines. Cacio e Vino, 80 Second Ave., New York NY 10003, 212-228-3269.
Stack is the latest high-low hybrid to open on the Lower
East Side. Look for gimmicky treats like “blue balls”—grapes
rolled in nuts and blue cheese—along with sandwiches and
wines by the glass. Marshall Stack, 66 Rivington St., between
Allen and Eldridge, New York, 212-228-4667.
Star-crossed restaurant E.U. is ready for round two. They have reopened with Sara Ochs, formerly of Esca, in the kitchen. This time the menu features “unique twists on European classics”—presumably that’s what they meant when they called the place a gastropub the last time around. E.U., 235 East 4th St., New York NY 10009, 212-254-2900.
A restaurant named Mantra may conjure up images of zen simplicity, but with a menu that adds French and Thai flair to Japanese fundamentals, it promises to be anything but bland. Mantra, 828 Ninth Ave., New York NY 10019, 212-265-8828.
Michael Ayoub, of Fornino Pizzeria in Williamsburg, has made the leap across the East River with his new Cronkite Pizzeria and Wine Bar. Tomatoes for the pies are flown in from Italy. Toppings vary from the tried and true—mushrooms, prosciutto—to the more esoteric, like potatoes and radicchio. A 75-bottle wine list is also available. Cronkite Pizzeria and Wine Bar, 133 Norfolk St., New York, 212-375-1500.
The new Zenkichi in Brooklyn, billed as a brasserie, specializes in hearty westernized takes on Japanese fare like oyster risotto and miso-glazed spare ribs. Zenkichi, 77 North Sixth St., Brooklyn, 718-388-8985.
Porchetta entered Smith Street’s crowded restaurant row recently offering rustic Italian fare like smoked sunchoke soup and pasta with razor clams and guanciale. Jason Neroni, formerly of 71 Clinton Fresh Food, heads up the kitchen. Porchetta, 241 Smith St., Brooklyn, 718-237-9100.
Sezai Celikbas and Jason Avery oversee the kitchen at Pera
Mediterranean Brasserie, opening this week. Their Turkish-inflected
Mediterranean cuisine is focused heavily on shareable meze. Pera
Mediterranean Brasserie, 303 Madison Ave., New York, 212-878-6301, www.peranyc.com.
Graydon Carter has brought some Vanity Fair juice to the restaurant business with the Waverly Inn, the new West Village spot he co-owns with Sean MacPherson and Eric Goode (of B-Bar and Maritime Hotel fame). Despite the low-key vibe, Carter promises the best martini in town. Look for comfort food standards like potpie, roast chicken and short ribs. The Waverly Inn, 16 Bank St., New York, 212-243-7900.
A downtown branch of Taksim – a popular Turkish spot in midtown - opens this week, featuring late hours and a kebab heavy menu. Taksim, 99 Second Ave., New York, 212-979-5400.
Restaurant and Lounge, the new spot from the owners of
Barbès, features a bi-level Moroccan interior and a menu
of North African classics. Babouche Restaurant and Lounge, 92
Prince St., New York, 212-219-8155.
Hell’s Kitchen Redux: Gordon Ramsay at the London is open. TV star cum celebrity chef Gordon Ramsay unveiled his 45-seat fine dining restaurant this week. The adjacent London Bar, featuring small plate fare, seats 70 in a less formal setting. Look for Ramsay creations like swordfish carpaccio and lobster ravioli with celery root cream. Gordon Ramsay at the London, 151 West 54th St., New York, 212-468-8888.
Hotel, home to several failed restaurant projects, is giving
the classic steakhouse a whirl. Peter
Luger expat Arturo McLeod will oversee the beef. Expect big
cuts in a nostalgic environment. Benjamin Steakhouse,
52 East 41st St., New York, 212-297-9177.
Midtown welcomes yet another French restaurant this week with the opening of Brasserie 52 (not to be confused with Rue 57). The menu features crowd pleasers like coq au vin and steak frites served in a sprawling dining room with an indoor waterfall and oversized chandeliers. Brasserie 52, 772 Ninth Ave., New York, 212-586-5006.
Hurapan Kitchen has opened in the West Village. Boasting two dining areas with separate menus (a pan-Asian menu on the ground floor and a smaller, Thai menu downstairs), the restaurant is owned by a father-son team who previously worked uptown at Rain. Hurapan Kitchen, 29 Seventh Ave. South, New York, 212-727-2678.
East Village wine and beer bar Grape and Grain has opened a beer-only space next door aptly named Against the Grain. The small menu features beer-friendly food like beer-poached shrimp. Against the Grain, 620 East 6th St, New York, 212-358-7065.
Nolita hotspot Public has opened the Monday Room, a tiny adjacent wine bar. Seating 24, the lounge will feature snack-sized portions and a selection of over 60 wines. 210 Elizabeth St., New York, 212-343-7011.
Sasabune NY, an East Coast version of an acclaimed omakase-only LA sushi bar, has opened on the Upper East Side. With a ban on serving California and spicy tuna rolls, this slim spot will be slicing only the freshest most rarefied fish. Sasabune NY, 401 East 73rd St., New York, 212-249-8583.
John Gargiulo has opened Swich, an haute-sandwich shop in Chelsea. The sandwiches run the gamut from buffalo chicken on French bread with crumbled blue cheese to turkey with homemade stuffing on cranberry walnut bread. Delivery is available. Swich, 104 Eighth Ave., New York, 212-488-4800.
over Bohemian Beer Hall, there’s a new brewmeister in town. Manor Oktoberfest is serving frothy beer and
warm wurst in the middle of a Queens shopping center. Servers
are decked out in lederhosen for that additional touch of authenticity.
Manor Oktoberfest. The Shops at Atlas Park, 80-28 Cooper Ave.,
EN Japanese Brasserie has remade its front room into the stand-alone EN Sochu Bar, highlighting the potent spirit made from distilled rice, sweet potatoes and other various and sundry foodstuffs. A bar menu will also be available. EN Sochu Bar, 435 Hudson St., New York, 212-647-9196.
Brooklyn Label, opening this week in the historic Astral Building in Greenpoint, will be serving only brunch and lunch specials at the outset, along with a wide variety of sandwiches. Brooklyn Label, 180 Franklin St., Brooklyn, 718-389-2806.
Big box restaurateur Jeffrey Chodorow (of Ono and China Grill fame) is back with yet another venture, the aptly named Kobe Club, in the space formerly occupied by the ill-fated Mix in New York. Some 2,000 Samurai swords hang from the ceiling. The classic steakhouse menu goes right for the arteries. Wagyu beef, offered as steaks or tartare, is one obvious highlight. The “double stuffed crab,” featuring lump crabmeat sandwiched between two crab cakes, is another. Kobe Club, 68 West 58th St., New York, 212-644-5623.
fusion, an unlikely combination, is on the menu at Juliette in Williamsburg. It remains to be seen whether locals will warm
to the idea of following a steamed artichoke starter with spicy
guacamole and chicken. Juliette, 135 North Fifth St., Brooklyn,
New Tex-Mex joint Enduro is bringing quality eats to a Brooklyn neighborhood with few restaurant options. Jim Mamary of Pacifico and Richard Krause of Union Smith Café are behind the project. Enduro, 51 Lincoln Rd., Brooklyn, no phone.
The ambitious Varietal Restaurant and Wine Bar opened last week, highlighting the inventive cooking of chef Ed Witt, formerly of Rubicon in San Francisco and the River Café here in New York. The bi-coastal menu features dishes like fuyu persimmon with sheep cheese and tobacco-braised pork belly. Pastry chef Jordan Kahn, who has worked at Alinea in Chicago, will be integrating unlikely ingredients into Varietal’s sweets, including celery root wild rice, and fenugreek. Varietal Restaurant and Wine Bar, 138 West 25th St., New York, 212-633-1800.
Dennis Foy has opened his eponymous downtown restaurant in the space formerly occupied by Lo Scalco. Expect hearty dishes like foie gras with ice wine jelly, braised short ribs with red cabbage and potato gnocchi with sage. Foy’s landscape paintings pepper the walls. Dennis Foy, 313 Church St., New York, 212-625-1007.
BRGR, the latest combatant in the burger wars, has opened in Chelsea. Run by former Moomba owner Chris Russell, the new spot features interiors by David Rockwell and ingredients sourced from local producers. Burgers start at $6.50 with toppings additional. BRGR, 287 Seventh Ave., New York, 212-488-7500.
Stand, a new burger rival from Republic’s Jonathan Morr, has opened across town from BRGR. The menu features such oddities as a bacon and egg burger and hamburger soup filled with onions, cheddar cheese and, of course, ground beef. Seating is communal. Stand, 24 E. 12th St., New York, 212-488-5900.
54, the resurrection of a restaurant by the same name
that closed four years ago, has opened in midtown serving a hybrid
of Indian and American fare. Nirvana 54, 245 W. 54th St., New
If you like your Japanese restaurants bite-size, then the new Rosanjin Tribeca is the place for you. The restaurant has only seven tables along with a full takeout menu. The chef’s Kyoto-style tasting dinners will change seasonally. Rosanjin Tribeca, 141 Duane St., New York, 212-346-7991.
Tasca, New York’s newest tapas bar has opened in the West Village. Barrels placed atop the bar double as kegs for sangria. Owners Rob Meller and Craig Wilson plan to open an adjacent sushi bar in the coming months. Tasca, 137 Seventh Ave. S., New York, 212-620-6815.
French bistro Le Petit Marché has arrived in Brooklyn Heights. The restaurant features a formidable bouillabaisse, a wide selection of French beers and reproductions of paintings by French Impressionist masters. Le Petit Marché, 46 Henry St., Brooklyn, 718-858-9605.
Asiakan, a new duplex pan-Asian eatery on the Upper West Side, takes its design cues (and name) from Stephen Starr’s Buddakan. There’s plenty of neon, Buddha statues, and a sake lounge. Asiakan, 710 Amsterdam Ave., New York, 212-280-8878.
New celebrity haunt Beatrice Inn is owned by DJ Paul Sevigny and Matt Bromcheck of Employees Only. Both the bar and restaurant menu are rather old-fashioned with Rubens, steaks and a vodka egg cream. Beatrice Inn, 285 West 12th St., New York, no phone.
Consulting chef Thomas Xanthopoulos of Periyali will oversee the kitchen at Retsina, a Greek taverna opening this week. The menu will focus on traditional fare like moussaka and baklava. Retsina, 115 E. 60th St., New York, 212-486-8826.
A.C. Milan soccer fans will have a place to gather downtown now that Panino Sportivo, an uptown soccer-themed sports bar and sandwich shop, has opened a second branch in SoHo. Both outlets are decked out in red and white Milan team colors. Panino Sportivo, 26 Prince St., New York, 212-431-0800.
Pudding Stones isn’t dessert, it’s a new wine bar named for the stones found in quality grape-growing soil. One-hundred varieties of wine will be offered along with classic French food and artisanal cheese. Pudding Stones, 1457 Third Ave., New York, 212-717-5797.
Cilantro is the name of both a love-it-or-hate it herb and a Tex-Mex chain here in New York. A third location opens on the Upper West Side this week. Look for standbys like enchiladas and fajitas. Cilantro, 485 Columbus Ave., New York, 212-712-9090.
Tillman’s, a new jazz-themed lounge in Chelsea, serves a selection of gourmet grilled cheese sandwiches, in addition to wine and cocktails. Tillman’s, 165 W. 26th St., New York, 212-627-8320.
Onera is no more, replaced by Kefi, a more casual Greek restaurant but still operated by chef Michael Psilakis. The menu will be simplified to include casseroles and other classic Greek dishes including moussaka and cuttlefish stuffed with spinach and manouri cheese. The prices will be taken down a notch as well. Kefi, 222 W. 79th St., New York, 212-873-0200.
Caffé Falai is the second restaurant in the Iacopo Falai empire. It’s in the same mold as the original, Falai Panetteria, on Clinton Street. The menu is much the same as well, and will include rustic Italian dishes like branzino with Brussels sprouts and baby octopus. Caffe Falai, 265 Lafayette St., New York, 917-338-6207.
Havana Central at the West End is a combination of two previously established businesses here in New York City. It combines the former space of the West End, a beloved bar near Columbia University and Latin restaurant chainlet Havana Central. Look for cuisine from across Latin America here with the same menu as the other Havana Central locations. Havana Central at the West End, 2911 Broadway at 113th St., New York, 212-662-8830.
Chiles & Chocolate Oaxacan Kitchen is for foodies who are looking for something new in their diet. In addition to specializing in mole and tequila, snacks like fried grasshopper are also available at the bar. Chiles & Chocolate Oaxacan Kitchen, 54 Seventh Ave., Brooklyn, 718-230-7700.
Barcibo Enoteca is the new wine bar offshoot of Bin 71, an Italian restaurant on the Upper West Side. The Enoteca offers 100 varieties of wine, coupled with small plate cuisine and a selection of hard-to-find liquors. Barcibo Enoteca, 2020 Broadway at 69th St., New York, 212-595-2850.
The Black Pearl is back without Johnny Depp as a pirate. The tiny seafood joint, previously located in the back of East Village bar Julep, has resurfaced as a stand-alone restaurant in the Flatiron District. Look for a menu of clam shack classics, including lobster and shrimp rolls. Black Pearl, 37 W. 26th St., New York, 212-532-9900
the latest in a string of tapas joints to open in the West Village
of late, serves straightforward small plate Spanish grub, including
serrano ham carved at the table. The all Spanish wine list and
menu were created by Diego Gonzalez of Zipi Zape in Brooklyn.
Ostia, 113 Seventh Ave. South, New York, 212-324-2305.
Satsko is a new restaurant from the owner of Sake Bar Satsko. This Lower East Side boite is BYOB and serves a variety of pan-Asian French-influenced dishes. Satsko, 245 Eldridge St., New York, 212-358-7773.
Chavella’s, a homey new cantina in Prospect Heights, serves classic Mexican fare like red mole chicken and chipotle-mayo grilled corn. Chavella’s, 732 Classon Ave., Brooklyn, 718-622-3100.
Burger-mania hits Park Slope with the opening of Brooklyn Burger Bar, featuring upscale Black Angus and Kobe beef burgers. Brooklyn Burger Bar, 444 Ninth St,. Brooklyn, 718-832-5500.
Hell’s Kitchen restaurant VYNL is opening a second branch on the Upper West Side. The same eclectic menu—from a Portobello mushroom burger to Pad Thai—will be offered in a similarly kitschy environment. VYNL, 507 Columbus Ave., New York, 212-362-1107.
Tree, a new East Village French boîte from Andrew Robinson and Colm Clancy (late of Gramercy Tavern and Lucien), will offer standard brasserie fare like rack of lamb and steak frites. Brunch service and an outdoor patio will be introduced down the road. Tree, 190 First Ave., New York, 212-358-7171.
Miriam, a popular Israeli restaurant in Park Slope, is opening a second location in nearby Cobble Hill. The menu will feature the same upscale dishes as at the original with ingredients like lobster and yellowtail. Miraim, 229 Court St., Brooklyn, 718-522-2220.
La Kabbr, a new Middle Eastern restaurant in midtown is an offshoot of an establishment in Michigan. La Kabbr, 685 Ninth Ave., New York, 212-586-0015.
Boucarou is the word for a backyard party hut in Cameroon.
It’s also the name of one the newest lounges in
the East Village featuring crowd-pleasing finger foods
from chef Malik Fall, previously of Asia de Cuba. Boucarou,
64 E. 1st St., New York, 212-529-3262.
Keith McNally’s newest restaurant, Morandi, has opened in a rustic, brick-walled West Village space. Offering Italian instead of McNally’s usual French fare (a la Balthazar and Pastis), chef Jody Williams will prepare such trattoria standards as grilled baby octopus and spaghetti alla vongole. Over twenty wines by the glass are available—one from each region of Italy. Morandi, 211 Waverly Pl., New York, 212-627-7575.
Alchemy Restaurant and Tavern is Brooklyn’s newest gastropub. With seating for 48, the tiny restaurant features upscale bar food by Jared King (formerly of Windows on the World). Look for crisp pork cheeks and skate fish and chips. Alchemy Restaurant and Tavern, 56 Fifth Ave., Brooklyn, 718-636-4385.
For those who thought that the Meatpacking District had it all think again: The Inn LW12 is the neighborhood’s first Continental/Canadian gastropub. Combine an English chef and Canadian owners and you’ll get menu items like steak braised in Guinness and a wide selection of Canadian beers on tap in the ground-floor taproom. The Inn LW12, 7 Ninth Ave., New York, 212-206-0300.
Pio Pio Salon is the newest outlet of this popular Peruvian chicken chain. This is their first Manhattan branch; all the outlets focus on crisp rotisserie chicken and its accoutrements. Pio Pio Salon, 702 Amsterdam Ave., New York, 212-665-3000.
Anthos is the newest venture from owner Donatella Arpaia and chef Michael Psilakis, who previously worked together on the popular but short-lived Dona. More rustic than Psilakis’ other restaurants, one item to look for is the Greek sushi—a play on his famous crudo at Dona. Anthos, 36 W. 52nd St., New York, 212-582-6900.
Frozen gelato is about to invade New York City and its name is Yolato. This soon-to-be mini chain serves up low-fat and low-sugar yogurt with fresh fruit toppings. Low-carb crepes, coffee, and gelato cakes are also served. West Village and Upper West Side locations are open now with many more to follow. Yolato, 120 MacDougal St., New York, 212-228-6303; Yolato, 2286 Broadway (at W. 82nd St.), 212-580-1635.
The name 4Fusion, a new restaurant from Chani Singh, comes from the four cuisines that influence the menu: French, Italian, Asian and Latin fare all play a part here, where escargot and Indian spices can happily coexist. 4Fusion, 132 W. 58th St., New York, 212-247-8887.
Think LaGuardia is a culinary wasteland? You’re probably right. But there is help on the way in the form of Deluge, a restaurant in the Sheraton La Guardia East Hotel with a menu designed by Michael Navarro. Look for woodland mushroom and risotto and African-spiced blue shrimp on the “international” menu. Deluge, 135-20 39th Ave., Queens, 718-670-7400.
The famed Pearl Oyster Bar is known for its lobster roll, but might soon become famous for breeding great seafood chefs. First Marys Fishcamp was born out of the kitchen of Pearl and now there’s Ed’s Lobster Bar, the SoHo seafood shack spin off from former Pearl chef Ed McFarland. Not surprisingly, the lobster roll will take front and center stage. A raw bar will also compete for diners’ taste buds. Ed’s Lobster Bar, 222 Lafayette St., New York, 212-343-3236.
Central Kitchen is the sister restaurant to West Village tapas newcomer Tasca, right next door. Owned and operated by the same duo as Tasca, this American-style brasserie turns out clever cuisine like tamarind-glazed spareribs and chorizo and shrimp ravioli. There is also a full raw bar. Central Kitchen, 134 Seventh Ave. S., New York, 212-352-2230.
Cobble Hill’s newest restaurant, serving rustic Japanese
cuisine. They‘ve packed the menu at this 40-seat restaurant
with peasant food served in tapas-sized portions. The tofu
is made fresh here as well. Hibino, 333 Henry St., Brooklyn,
Tiger returns! After losing their lease (and their
liquor license at a new location) the popular neighborhood
hangout has reopened with the ability to serve libations
of all stripes. Blind Tiger, 281 Bleecker St., New York,
Nino’s Bellissima Pizza is open for business, and fans of novelty dishes will not be disappointed: Nino’s makes a $1,000 pizza topped with healthy helping of caviar, lobster, and crème fraîche. For the rest of us, there are regularly priced pizzas and sandwiches to be had there. Nino’s Bellissima Pizza, 890 Second Ave., New York, 212-355-5540.
Two for one is the name of the game at Azza, a bi-level French-Moroccan lounge. Chef Steven Ferdinand, formerly of Le Cirque, designed the menu, which includes tuna harissa as well as eggplant fritters with spiced yogurt. Impatient types can wait for dinner while playing PlayStation 3 in the lounge’s game room. Azza, 137 East 55th St., New York, 212-755-7055.
Birdies is the new restaurant in the space last occupied by East Village Venezuelan Flor’s Kitchen. This time around it’s a fried chicken shack, with a wide variety of authentic sides to accompany the crispy birds, like black-eyed peas, collard greens, and yams. Birdies, 149 First Ave., New York, 212-529-2512.
Maoz Vegetarian is the newest addition to Union Square’s selection of restaurants that cater to workers forced to bring lunch back to their desk. The focus here is on fresh falafel at this outpost of a chain from Amsterdam. Good news for reluctant vegetarians: the falafel here also comes with a side of fries. Maoz Vegetarian, 38 Union Square E., New York, 212-260-1988
Making a Run for the Border
BLT is MIA
Park Avenue Spring Has Sprung
Pies ‘N Thighs Tries Again
McNally McNabs Minetta
Nude in New York
The San Domenico Shuffle
Kefi on the Move
San Pellegrino's 'Almost Famous Chef Competition'
Chickpea Goes Glatt Kosher
Band of Brothers?
Trotter-ing Back to Manhattan
Palm-ed in the Plaza
Return of Chumley’s
Count Me Out
In the Kitchen with Daniel Boulud
SLA nixes W.K.
Meatpacking their Bags
Bye to Bao
Brunch at Employees Only
Park Avenue Winter of Discontent
Starbucks Sandwiches Sink
English is Downtown?
Given the Hook
All the Food that’s Fit to Print
Masters at Astor
Movin’ on Up
Up for the Count
Alison on Schedule?
Luna Park Eclipsed
Movin’ on Up
P*ong gets its Batch
Ducasse Haute-line Open for Reservations
No Gray Area
Thirds, not Seconds
15,000 Ducks Qu-wacked
Movin’ on Up
The Devi is in the Details
Mo Pitkin’s Update
Oh Mae Oh My
No Mo’ Bolo
Water, Water Everywhere
The Next Iron Chef?
LES is More
Coffee Coffee Buzz Buzz
Drink your Way to China…via Mexico
New York’s Best Bakeries
It’s China Grill, Jake
Prime Real Estate
Spot the Fish
Sacco and Starr
P*ong Cakes, Anyone?
Kyotofu: Coming to a Party or Event near You
What’s In a Name
In-N-Out In New York?
Tiger, Tiger, Burned Bright
Shochu All the Way
Boulud on the Bowery?
Top (hot) Dog!
Magnolia Closes for a Day
Hello, Old Chum
Dedicated to the Ladies
Brunch, Japanese Style
Tocques on for Summer
Le Cirque Wine Lounge
Africa Comes to the Meatpacking District
Brunch, As Chinese-Mexicans Eat it
Chubo Goes French
Inside the Park Homerun
Ducasse in La Cote Basque
Bye Bye Benito
Monkey See, Monkey Eat
The Price of Rice
Balducci’s Takes Off
Pennies from Heaven
Return of Shopsin’s
Setting the Bar High
No Trip to Market Yet
Conrad Spizz Dead at 90
Dogs on the Down-Low
Panning for Gold
Good Night, Vietnam
Tony Bourdain Blues
Shuttering Free Speech
Domo Arigato, Mr. Meyer
Trouble To Go
in Seconds, Flat
Fans of Japanese barbecue in
News for New York City Grayz Papaya
& Wollensky Sold
Walk In The Park
Unions To Go?
Bringing BBQ Back
Shopping at Shopsin’s
Menu at Aroma
in the West Village
on the Green Trumped
Flights at Fatty Crab
The Chocolate Bar closed April 30, forced out by a landlord reclaiming the space for personal use. It is relocating to 127 E. Seventh St., between First & Ave A, with a projected opening date of June 1.
The Upper East Side Gallic bistro, La Tour, has shut down.
Louie’s on the Upper West Side has closed.
West Village tapas eatery Tasca has shut down for “renovations.” Word on the street is that it may merge with soon-to-be-sister-restaurant and neighbor Sheridan Square.
Chanto, an upscale Japanese restaurant in the West Village, has closed.
Le Madeline has closed after almost 30 years in business.
Upper West Side favorite Evelyn Lounge has closed.
Chubo has closed and will now become a Japanese cooking school, set to open this summer.
The 38-year-old eatery, L’Entrecote, has closed.
The former John Lennon hang-out on the Upper West Side, Café La Fortuna, has shut down for good.
The experiment of fusing Serbian and Cuban cuisine at the East Village eatery Bodeguita Cubana has failed. The restaurant has closed.
The SoHo Thai eatery, Kin Khao, has shut down for good.
Midtown Japanese eatery Tsushima has said sayonara.
South Street Seaport Italian eatery, Buono Amici, is no more.
Metsovo, an Upper East Side Greek eatery, has closed up shop.
After 72 years, the Brooklyn restaurant, Armando’s, is retiring.
The longtime Upper West Side French eatery, Aix, has closed.
Rialto, located in NoLIta, has shut down.
The Upper West Side link in the New York mini Mexican chainlette Mary Ann’s has closed. The East Village and Chelsea outposts remain open.
Beloved Park Slope eatery Cocotte has closed.
Theater District eatery René Pujol has shut down.
Aix, a sleek French restaurant that launched the current Upper West Side food renaissance, has closed.
La Casalinga, a long-standing neighborhood Italian restaurant in the East Village, has closed.
Almond Flower Bistro, the eclectic Chinese spot, has closed.
The West Village Venezuelan eatery, Flor’s Kitchen, has closed.
Schnack, a favorite Red Hook spot for burgers and hot dogs, has lost its lease and has shut down.
Palacinka, the cozy SoHo crêpe place, has shut down.
The Rockefeller Center Italian eatery, Tuscan Square, has shut down.
New York’s first—and maybe its last—Canadian gastropub, the Inn at Little W. 12th (aka The Inn LW12), has stopped serving food. The owners have morphed the space into a lounge and renamed it the Canoe Club.
Laila, a Lebanese restaurant in Park Slope, has closed. Laila, 440 Seventh Ave., Brooklyn, 718-788-0268.
Longtime Meatpacking-Chelsea steakhouse, Frank’s, has shut off its grill for good.
The Williamsburg mecca for all things grilled, Pies ‘n’ Thighs, has been shut down by the Department of Health. They may open up in another location, as per the note on their website: "We are going on hiatus to build a bigger, better, more miraculous hole in the wall!"
Dani, the west SoHo Italian eatery, has stopped serving breakfast and dinner and will now function only as a private event space.
Bobby Flay’s Flatiron District eatery, Bolo (23 E. 22nd St.), shuts its doors for good on December 31 to make way for a new condominium.
My Befana, the Village catering service-cum-restaurant, has closed.
Park Slope, Brooklyn’s Tempo Presto has shut its doors. A new restaurant is already scheduled to move in to the corner space on Seventh Avenue and Third Street. No details yet.
Pizza Bar, the Meatpacking District clubby pie joint, has closed.
Sucelt, the beloved diner on 14th Street, has closed.
Wild Salmon, the Midtown East eatery that specialized in the cuisine of the Pacific Northwest, will take its last swim upstream soon. The restaurant will close on New Year’s Day. Wild Salmon, 622 Third Ave., New York, 212-404-1700.
Remote Lounge, famous for cameras where patrons could spy on other people in the bar, has closed.
Tintol Tapas Bar is closed and will become a kosher eatery in two weeks. Tintol Tapas Bar, 155 West 46th St., New York, 212-354-3838.
Core One Nine One has closed. It will return later this year as The Sixth Ward, a specialty beer bar.
Vittorio has closed after 18 years in business. Vittorio, 308 Bleecker St., New York, 212-463-0730.
Justin’s, Diddy’s restaurant that offered its own kind of Southern hospitality, has closed.
Goblin Market (199 Prince St.), a troubled SoHo bistro, has closed.
Taormina of Mulberry Street (147 Mulberry St.), an old-fashioned but much loved restaurant in Little Italy, has closed after an increase in rent.
BBQ on University Place has closed, after losing its lease. The restaurant is rumored to be moving further west on Eighth Street.
Mayrose, a diner in the Flatiron (920 Broadway), has closed.
Devi, the upscale Flatiron Indian eatery, has closed.
Ancient regulars of the ancient West Village gay bar (and hamburger eater mecca), Julius’, were greeted with a large orange “Seized” sign in the window. The corner of W. 10th Street and Waverly Place will never be the same.
Paper Moon has closed. Paper Moon, 39 East 58th St., New York, 212-758-8600.
Funky Diner, on the Upper West Side, was too funky for the neighborhood and is now closed.
John Fraser has hung up his toque at the Upper West Side eatery, Compass. The restaurant’s previous chef, Neil Annis is back in the kitchen.
Charolais is closed, but not for good. After discovering that foot traffic was nonexistent thanks to construction in front of the restaurant, they will reopen this fall.
Will Goldfarb’s acclaimed dessert bar, Room4Dessert has been shut down due to legal issues. Goldfarb will press on, hoping to open another incarnation of his dessert eatery in the near future.
Longtime Soho diner, Jerry’s, has fried its last egg. The restaurant shut down on August 9, 2007. RIP.
Upper East Side eatery, Gardenia, has shut its doors for good.
Ureña will close August 18th, to be reborn next month as Pamplona, serving more casual cuisine from the Basque region of Spain. Ureña, 37 East 28th St., New York, 212-213-2328.
Park East Grill has accepted a buyout from its building’s landlord and has turned off its stove for good.
Copeland’s, the Harlem eatery famed for its chicken, has closed.
The Place on W. 10th Street has shut down. It’s sister restaurant, The Place (which happens to be on W. 4th St.) remains open. Word on the street is that a former Boulud chef will open an eatery in the space called Seven White.
After less than a year of serving up decent pizza pie on the Lower East Side, the un-aptly named Cronkite Pizzeria has turned off its brick oven for good.
The Taste of Tokyo, a Central Village sushi joint on W. 13th Street has closed.
Acclaimed Gramercy Park eatery Parea has shut its doors. After only a year in business (and many positive reviews), the upscale Greek eatery has turned off its stove. Official word is that they’ll re-open in September, but we’re not holding our breath.
Pampa has closed. Pampa, 768 Amsterdam Ave., New York, 212-865-2929.
Nish’s 17-year stint has come to a close. Owners Wayne Nish and Joseph Scalice have thrown in the towel on the Midtown East eatery.
Upper West Side eatery/wine bar, Pair of 8s, has shut down a year and half after opening.
The Manhattan chainlette Mary Ann’s has closed its Upper East Side outpost. For now, there are still three other Mary Ann’s in which to get old school Mexican.
Teresa’s, a popular Polish diner in the East Village, has closed. The Brooklyn location remains open. Teresa’s, 103 First Ave., New York, 212-228-0604.
Candela, the stylish Union Square restaurant, has closed. It will re-open in Fall 2007 as Irving Mill Restaurant & Tap Room, a restaurant serving seasonal American cuisine.
After three years of manning the stoves at 5 Ninth, Zak Pelaccio has left the Meatpacking District restaurant. He plans to focus on other projects (such as the Chodorow collaboration, Borough Food and Drink). Daniel “Chino” Parilla, who has worked with Pelaccio at 5 Ninth and Fatty Crab (as well as Café Boulud) will take over the kitchen duties.
Charlie Palmer’s Kitchen 22, on E. 22nd St. where menu items cost $22, has shut down for good.
Little Charlie’s Clam Bar, a long-standing favorite downtown, has closed. The space will house a bar and burlesque show. Little Charlie’s Clam Bar, 19 Kenmare St., New York, 212-431-6443.
Aegean has closed. Aegean, 221 Columbus Ave., New York.
Chikubu, the popular Midtown ramen restaurant, has closed.
Dominic has closed.
Tropica has closed. Located in the Met Life tower, it will reopen in the fall in a different part of the building. Tropica, 200 Park Ave., New York, 212-867-6767.
I-Chin, the Asian fusion restaurant, has closed. I-Chin, 247 East 50th St., New York, 212-223-4959.
Atelier, in the Ritz
Carlton, has closed. It will reopen soon as BLT Market. Atelier,
50 Central Park S., New York, 212-521-6125.
Barca 18 closed last weekend. Barca 18, 225 Park Ave. South, New York, 212-533-2000.
Lundy’s has closed for a second time. Originally opened in 1934, this seafood restaurant in Sheepshead Bay closed for the first time in 1995.
Honmura An closed this past Saturday night.
Jade Mountain has closed. The Chinese restaurant had been an East Village institution for over 60 years. Jade Mountain, 197 Second Ave., New York, 212-533-3770.
7Square has closed.
Poetessa has closed. The East Village restaurant had a small following, but it was not enough to distinguish itself in a very crowded field of Italian restaurants in the vicinity.
The East Village outpost of cheap eat destination, Dojo, has shuttered.
The Chelsea Southwestern eatery, Lonesome Dove, has packed up its taxidermy had headed back to Fort Worth.
Fauchon closed this week because of renovations to the building where it is located. The Parisian based food store plans to reopen nearby. Fauchon, 442 Park Ave., New York, 212-308-5919.
LoSide Diner has closed. LoSide Diner, 157 Houston St., New York, 212-254-2080.
Wayne Nish has been named consulting chef at Spitzer’s Corner.
Brasserie’s main man in the kitchen, Franklin Becker, has left to open an eatery of his own. He’ll be replaced by Luc Dimnet.
Joel Atunes has been named chef at the Oak Room in The Plaza hotel. The restaurant is scheduled to open this summer.
Jean-Louis Dumonet, the chef at Saks Fifth Avenue, has moved over to the Park Avenue-based private club Union Club.
Eric Gabrynowicz has departed his position as sous-chef at Union Square Café to become chef at the Tavern in Garrison, New York.
Jennifer Carroll has been named executive chef of 10 Arts in Philadelphia. She had been a sous chef at Le Bernardin.
Gary Robbins, last seen at the new Russian Team Room, will be the executive chef at Sheridan Square, a West Village restaurant that's set to open in March in the Central Kitchen space.
The new West Village eatery Bobo has already lost one chef (Nicolas Cantrel) and gained two others: Rick Jacobson (who has cheffed for Bouley) is the interim chef with Jared Stafford-Hill (late of Hearth) who will take over on a permanent basis in the spring.
Jason Neroni will be chef at the forthcoming 10 Downing St. He had been a consulting chef at Cantina.
Chris Cheung, last seen at the Almond Flower Bistro, will become chef at the Monkey Bar, replacing Patricia Yeo, who departed there earlier this year.
Doug Psaltis has left Country, where he was chef. Country, 90 Madison Ave., New York, 212-889-7100.
Brian Bistrong has left his position as executive chef of The Harrison (355 Greenwich St., New York, 212-274-9310).
Patricia Yeo is out as chef at Monkey Bar after five months. Monkey Bar, 60 East 54th St., New York, 212-838-2600.
Dave Seigal is out as chef at Mercat. Chef Ryan Lowder is his replacement. Mercat, 45 Bond St., New York, 212-529-8600.
Jason Neroni will be returning to New York after his ignominious exit earlier this year. He will be a consulting chef at Cantina, a pan-Latin spot on Avenue B, beginning at the end of September.
Patricia Yeo, chef extraordinaire of Chelsea pan-Asian eatery Sapa, has left the restaurant. Word out of the kitchen is that the two separated amicably. Yeo will now focus her attention on the Monkey Bar. Look for new chef, Gavin Portsmouth, to create a new and significantly revamped menu.
Scott Campbell is now the chef of New Leaf Café, in Fort Tyron Park. He was most recently chef at @SQC. New Leaf Café, 1 Margaret Corbin Dr., New York, 212-568-5323.
Susana Trilling is now the culinary advisor at Rosa Mexicano, replacing Roberto Santibañez.
Antoine Bouterin, who left the Midtown French eatery, Le Perigord, after 14 years in 1994, is back. His new menu will take effect in September.
Italian eatery Fiamma has lost its chef, Christian Fantoni, and gained another one, Fabio Trabocchi.
Chris Cheung has departed as chef of the Almond Flower Bistro. Almond Flower Bistro, 96 Bowery, New York, 212-966-7162.
After a couple not-so-glowing reviews, chef Lynn McNeely has left the recently revamped SoHo eatery Provence.
Neil Ferguson, the recently ousted Gordon Ramsay at the London chef, has landed in a new kitchen: in September he’ll be holding the spatula at the Lower East Side eatery, Allen & Delancey.
Top Chef 2 star, Josie Smith Malave has left her top kitchen position at Island Restaurant in Long Island City. She’ll be heading up the kitchen at Speakeasy (in Ft. Greene, Brooklyn) which should be firing up the stoves this autumn. Sous chef Dan Morales (late of Mesa Grill and The River Café) will be wearing the top toque at Island Restaurant.
Josh DeChellis has left Sumile. Sometime this summer, his restaurant Tempura Fry will open, also in Greenwich Village.
Michael Schulson, executive chef at Buddakan, has left the restaurant. Schulson’s sous chef, Lon Symensma, will be taking his spot.
Ethan Kostbar, who mans the stoves at Park Slope’s Middle Eastern-inflected Rose Water, is leaving to become the chef de cuisine at the Paul Newman-owned Dressing Room in Newport CT.
Parea chef, Jonathon Sawyer, has packed up his utensils and moved back to Cleveland where he’ll open a gastropub.
Hideji Asanuma is the new soba noodle chef at 15 East. He had been chef at Honmura An. 15 East, 15 East 15th St., New York, 212-647-0015.
Ethan Kostbar, who mans the stoves at Park Slope’s Middle Eastern-inflected Rose Water, is leaving to become the chef de cuisine at the Paul Newman-owned Dressing Room in Newport CT.
Parea chef, Jonathon Sawyer, has packed up his utensils and moved back to Cleveland where he’ll open a gastropub.
Hideji Asanuma is the new soba noodle chef at 15 East. He had been chef at Honmura An. 15 East, 15 East 15th St., New York, 212-647-0015.
Paul Nanni is the new chef at Alchemy in Brooklyn. He replaces Jared King. Nanni worked previously at Aquavit. Alchemy, 56 Fifth Ave., Brooklyn, 718-636-4385.
Aziz Elmhada has been named chef at Medina. He previously cooked in Morocco. Medina, 315 Tenth Ave., New York, 212-239-0057.
Kevin Pomplun is no longer the chef at THOR. He had replaced Kurt Gutenbrunner.
Dan Culhane has been named executive chef at Carne. Carne, 2737 Broadway, New York, 212-663-7010.
Wayne Nish has agreed to overhaul the menu at Varietal, after the departure of head chef Ed Witt and pastry chef Jordan Kahn last week. For the moment, it has reopened with a limited menu. Varietal, 138 West 25th St., New York, 212-633-1800.
Chef Jason Neroni and pastry chef Mandy Brown have left the Brooklyn Italian eatery Porchetta.
Eric Lind has left haute barnyard emporium Flatbush Farm. Flatbush Farm, 76 Saint Marks Ave., Brooklyn, 718-622-3276.
Shane McBride has been named chef de cuisine at Craftsteak. He worked most recently as chef at 7Square.
David Coleman is the new executive chef at Tocqueville. He replaces George Mendes.
Damon Wise has been named the executive chef at Craft. He had been chef de cuisine.
The kitchen at Gordon Ramsay at the London is, apparently, already too hot to handle. Chef Neil Ferguson, who has been with Ramsay since 2000, has left the restaurant, heading back to London. His replacement is Josh Emmet, who has also worked closely with Ramsay since 2000.
Christophe Bellanca, formerly of L’Orangerie in Los Angeles, is now the executive chef at Le Cirque, replacing Pierre Schaedelin, who departed the restaurant last month. Le Cirque, 151 E. 58th St., New York, 212-644-0202.
Ned Elliott is out as chef at E.U. He is replaced by Akhtar Nawab, previously of Craft.
Mark Andelbradt has left his post as chef de cuisine at Morimoto to become chef de cuisine at Tao in Las Vegas. Dale Talde, a sous chef at Morimoto, replaces him there. Morimoto, 88 Tenth Ave., New York, 212-989-8883.
Gary Robbins is out as executive chef of the Russian Tea Room. Robins was forced out following a power struggle with owner Gerald Leiblich. A full-time replacement has not been named. Russian Tea Room, 150 W. 57th St., New York, 212-581-7100.
Julian Media has left his position as executive chef at Zócalo. He has been replaced by Joseph Cacace, formerly of Il Bastardo. Zócalo, 174 E. 82nd St., New York, 212-717-7772.
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