New York City restaurant openings and news

Chefs Mike Price and Joey Campanaro, whose Blackfoot Hospitality owns Little Owl, Market Table and The Clam, have added this seasonal American spot to their portfolio. If you fancy a fermented soy dip with raw vegetables, a royal trumpet mushroom tartare with crispy Jerusalem artichokes, a fig saltimbocca wrapped in pancetta, a pork loin with rosemary and smoked beets and grilled with braised mustard greens, pearl onions and parsnips, this is the place. You can also dine with less adventure on a Jonah crab salad or grilled strip loin. The chef is Andrew Sutin. The airy space is defined by expanses of windows, whitewashed walls, and colorful artwork.

99 Bank Street (Greenwich Street), 212-597-9099, themarylanenyc.com.

This spin-off of the much-loved Hunan Slurp features dumplings with a twist influenced by Tsingtao, a coastal town in Shandong Province known for its seafood. This is where chef Xiaomei Ma comes from; its menu includes mackerel balls, zucchini and cucumber balls, and truffled shrimp toast. Owned by Chao Wang and Lu Dong, the restaurant seats 30 people on two levels and is crafted from futuristic acrylic and stainless steel. (Thusday)

214 East Ninth Street (Third Avenue), 646-559-1330, dumplinglabnyc.com.

Regardless of the economy, it looks like there will always be new high-end omakase restaurants serving pristine sushi. In this compact addition to TriBeCa, chef Kazushige Suzuki, former sushi chef at Sushi Ginza Onodera in Midtown, will be producing omakase dinners, $ 400, with 20 courses (half of which is sushi) starting October 22. At the bar, a second chef, Hisanori Yamamoto, already offers six courses ($ 153) that mix Japanese with Italian ingredients, a style called Italian Kappo that is increasingly popular.

20, rue Warren (rue de l’Église), 646-649-3415, exploretock.com/icca.

This brother of Otis, a restaurant in Bushwick, Brooklyn, has moved into a spacious and converted auto body shop, well windowed, skylight lit and filled with greenery. The pandemic has given owners Chef Scott Hawley and his wife Michelle Lobo more than enough time to deal with details like a tandoori oven for breads. Executive Chef Jackie Carnesi runs the kitchen, producing seasonal dishes. Pastry chef Sam Short, formerly from Blanca, has imagined unusual treats, such as a pandan cake.

46 Norman Avenue (Guernsey Street), Greenpoint, Brooklyn, 718-304-5298, nurabk.com.

From New York to Dallas, where entrepreneur Nicki Hamilton’s original restaurant is called Gather Kitchen, is this stylish counter service branch at TriBeCa. It mainly serves gluten-free and dairy-free and mostly vegetable-based dishes, although chicken and beef take center stage in some of them.

111 Murray Street (West Street), Eatoneseed.com. (check: 917-697-7662)


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Kevin T. McElroy

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