The name is the distance between Paris and Algiers, and Pierre Rougey, the executive chef, combines French and North African cuisines. Smoked duck terrine and brandade de morue coexist with lamb tagine: 31 West 21st Street, (212) 510-8722, 1200milesnyc.com.
ANGUS CLUB STEAKHOUSE
This Art Deco-style newcomer has a steakhouse menu so generic you could order with your eyes closed. The shrimp cocktail, however, comes in two sizes, of four shrimp or six: 135 East 55th Street, 212-588-1585, angusclubsteakhouse.com.
Ariana Grinblat, a Russian recording artist, has decided it’s time to update Russian cuisine in America, which, she contends, “has remained stagnant for 100 years.” A pickle salad with Meyer lemon-yogurt dressing, cabbage stuffed with lobster, and quail in a walnut-pecan sauce give you some idea. The chef is Vitalii Kovalev from St. Petersburg. The softly lighted room has a bar with infused and aged vodkas: 138-140 West Houston Street (Sullivan Street), 646-678-4334, arianasoho.com.
The only surprise here is what took so long. This woodsy bacon-centric gastro pub taps into a craze that peaked more than a year ago. Still, there’s plenty of merit in slabs of good Nueske’s, Nodine’s and even house-made lamb bacon added to sandwiches, salads and eggs, especially with craft beer or bourbon to wash them down: 836 Ninth Avenue (54th Street), 646-362-0622.
A polished Australian outpost has set up shop in the former home of the Sunburnt Calf. One might hope its track record will be better than that of Robert O’Hara Burke and William John Wills, who led an expedition of 19 men that was the first to cross Australia from south to north but who died on the trip back to Melbourne. Modern Australian fare, including prawns on the plancha (not shrimp on the barbie), a kangaroo burger and seared barramundi, are served. Manhattan Cricket Club, a lounge upstairs, will open in the fall: 226 West 79th Street, (646) 823-9251, burkeandwillsny.com.
In a city with countless wood-fired pizza ovens, the Middle Eastern equivalent, called a taboon, is in short supply. But now there is one, done in blue mosaic tile and fueled with wood and gas, on the Upper West Side. From it will emerge whole fish, cuts of lamb, vegetables and, of course, crispy flatbreads to accompany a hummus bowl or be offered with toppings. The chef, Efi Nahon, was formerly at Barbounia. The room, like Joseph’s dreamcoat, is a dazzlingly colorful setting, mixing fabrics and finishes throughout. There will be garden seating: 487 Amsterdam Avenue (West 84th Street), 212-595-5050.
Toshio Tomita, a chef at Nobu restaurants since 1996, will serve high-end traditional Japanese fare, in a style called kappo ryori, in a space formerly occupied by Kajitsu. Highly designed with a chef’s counter, the space had remained empty because the owner, Shuichiro Kobori, was insistent that the next tenant be a Japanese restaurant that could move in and make few changes: 414 East Ninth Street (First Avenue), (212) 358-8800
When Jérome Solamito and Clovis Lambardan named their SoHo restaurant, above, for the twists and turns that drivers face in the Monaco Grand Prix, they never anticipated the torturous bureaucratic route they would take to get their place open. Its debut was delayed by eight months, not uncommon by New York restaurant standards. The original chef, David Rosner, jumped out before the finish line and has been replaced by Andres Grundy, a native of Queens, whose career took him from New York to Spain, Paris, Boston and back to New York. His menu is Mediterranean, rooted on the Riviera, with bouillabaisse, stuffed vegetables, pissaladière, ratatouille, seared tuna with panisses (chickpea fritters) and barbajuans, a kind of small fried calzone filled with greens and ricotta that is the national dish of Monaco, where Mr. Solamito was born. The restaurant accommodates 75 at Eames bucket-style chairs and leather booths that resemble racecar seats: 430 Broome Street (Crosby Street), 212-226-5999, chicanenyc.com.
Yiming Wang and Xian Zhang, who own Café China in Midtown, took over the former Capsouto Frères space. They have expanded it and given it a 1930s Shanghai look, serving Shanghai specialties like typical dim sum and shredded bean curd with chicken and ham. Dong Fa Chen is the chef: 135 Watts Street (Washington Street), 212-431-0111.
Seafood stars in this snug little brick-walled spot. The bar faces the open kitchen, and shellfish spill down a black diamond slope of crushed ice. You’ll find clams in a sturdy chowder, in pasta, on pizza or fried in a roll. There’s also oysters Rockefeller, whole flounder and a Mexican shrimp ceviche. Mike Price, the chef, and his partner, Joe Campanaro, who also own Market Table, have opted for refinement, accepting reservations and using cloth napery: 420 Hudson Street (Leroy Street), 212-242-7420,theclamnyc.com.
The chefs Jeremiah Stone and Fabian von Hauske will turn out ever-changing eclectic tasting menus. Expect dishes like sweetbreads with almond milk and pickled cherries, and beets with hazelnut and yogurt. Even the wine list will be revised on a regular basis: 138 Orchard Street (Rivington Street), (212) 466-4633, contranyc.com.
34 East 20th Street (btwn Park and Broadway)
If Corton is grand cru, Paul Liebrandt’s latest is easygoing Provençal rosé — a drink that would go nicely with his menu of crudités, foie gras and turbot for two. The chef de cuisine is Mazen Mustafa: King & Grove Williamsburg hotel, 160 North 12th Street (Bedford Avenue), Williamsburg, Brooklyn; (718) 218-1088; theelmnyc.com.
Jo-Ann Makovitzky and her husband, the chef Marco Moreira,who own Tocqueville and 15 East, are opening this brasserie on two levels in the new Hyatt Union Square. The eye-catching centerpiece is a hanging sculpture of wooden bed frames called “Hypnagogia,” by Brinton Jaecks. There is a bar, cafe and an intimate elevated dining area, all with American food tweaked with ingredients like stinging nettles, sorrel yogurt and smoked salmon roe. One downstairs area has communal tables; another will become Botequim, a South American restaurant: 132 Fourth Avenue (East 13th Street), (212) 432-1324, thefourthny.com.
The owners of Buttermilk Channel in Carroll Gardens have named this restaurant for a French-Canadian folk hero and, accordingly, have given a French accent to the menu based on locally sourced ingredients. Some Creole dishes like crab dirty rice with skate figure in the mix: 320 Atlantic Avenue (Smith Street), Boerum Hill, Brooklyn, 718-935-1200,frenchlouienyc.com.
Jonathan Wu, who worked at Per Se, brings creativity and innovation to Asian cooking at this restaurant on the edge of Chinatown. Thus you might sample a terrine made of fava bean purée stoked with chile oil, gnudi dumplings fashioned from bean curd, and a stir-fry of bean sprouts and squid served over rice. One of Mr. Wu’s partners, Wilson Tang, owns Nom Wah Tea Parlor. The fairly narrow room is lined with tables and small booths. The wine list offers some pleasant surprises: 22 Orchard Street (Canal Street), 212-219 8785, fungtu.com.
Dean Poll, who acquired the theater district steakhouse after years of trying, hopes to restore the luster it once had. “I’ve tried to keep the look pretty much the same except for the cigarette smoke,” he said. At the entrance, the meat locker is still there and the year of its founding, 1927, remains emblazoned on the floor. But a sharp eye sees new upholstery and some high-top tables in the bar. Mr. Poll has added more seafood and expanded the wine list: 228 West 52nd Street, 212-245-5336, gallaghersnysteakhouse.com.
Michael Stillman’s Fourth Wall Restaurant Group has turned the former tiki-style Hurricane Club into a fairly straightforward American grill. The design firm AvroKO has given the 175-seat space an Art Nouveau look. The executive chef, Craig Koketsu, offers roast chicken, rabbit Wellington, steaks and pastas: 360 Park Avenue South (26th Street), 212-951-7111, generalassemblyrestaurant.com.
The Upper East Side gets a spot for indulging in a late-night plate of oysters and a sophisticated drink. Highlights include a Negroni bar, high-wire molecular drinks and down-to-earth food like chicken potpie: 1561 Second Avenue (East 81st Street), 212-734-8800, thegilroynyc.com.
Hooni Kim, who does some snazzy interpretations of Korean food at Danji, now brings hearty Korean roadside tavern fare to New York, and will feature makgeolli, a rice beer that is trendy in Seoul. The food will be modern (salmon sashimi salad) and traditional (blood sausage stir-fry), with an emphasis on skewered foods. About 20 of the 50 seats will be available for reservations: 36 West 26th Street, (212) 206-7226.
Add “kappo” to your directory of Japanese dining styles. It refers to traditional menus that present techniques of cutting, poaching, stewing and frying. This simple restaurant from Hirohisa Hayashi serves kappo dishes and tasting menus done with contemporary wiggle room: 73 Thompson Street (Broome Street), (212) 925-1613,hirohisa-nyc.com.
Joe Campanale and Gabe Thompson, the team behind the West Village restaurants Dell’Anima, Anfora and L’Artusi, have added this more spacious place on a block of new buildings in the East Village that is becoming quite a restaurant hub. High ceilings, black accents and natural materials like pale brick, stone and wood adorn a generous bar area with high tables and a dining room with a wide-open kitchen. The menu has a substantial list of pastas, as well as a section of polentas served with different toppings on wooden boards. Some entrees, like roast pig, will be available family-style, for sharing: 13 East First Street (Bowery), (212) 533-7400.
THE LITTLE BEET
Franklin Becker’s casual food is made with local, organic ingredients. A brown rice wrap is filled with egg whites, roasted peppers and feta; a salad combines cooked and raw beets: 135 West 50th Street, 212-459-2338, thelittlebeet.com.
In the back of the Marlton Hotel, which Sean MacPherson has redone, is this bright, casual, skylit dining room where the food has a California and Mediterranean approach. It’s open from 7 a.m. until midnight:5 West Eighth Street, 212-321-0111, marltonhotel.com.
MIRA SUSHI AND IZAKAYA
Andy Lee, who owned Silk Road Tavern, has turned it into this spot for sushi and for Japanese and Asian street food with a twist, like bulgogi tacos in crisp won-ton skins: 46 West 22nd Street, (212) 989-7889, mirasushi.com.
The Metric, a hospitality group, has turned the ground floor of a 1930s industrial building into this handsome 180-seat restaurant with dark polished wood, tufted burgundy leather and luxe light fixtures set against gray concrete. A 10-seat raw bar occupies one corner. The chef, Michael Citarella, follows the seasonal farm-to-table formula with dishes like fried hen-of-the-woods mushrooms and halibut with golden beets. (Wednesday): 408 West 15th Street, 646-790-7070, nymonarch.com.
With a new partner, Tien Ho, in the kitchen, Gabriel Stulman has ventured into Chelsea. A French-American bistro is the idea, with classics that respect tradition or strike out on their own, like blanquette de veau made with veal breast instead of stew meat: 158 Eighth Avenue (17th Street), (646) 596-8838, montmartrenyc.com.
M. WELLS STEAKHOUSE
This long-awaited newcomer from Hugue Dufour and Sarah Obraitis is open, with foie gras gnocchi, bone-in chateaubriand and more: 43-15 Crescent Street (43rd Avenue), Long Island City, Queens; 718-786-9060.
John Fraser, who opened Dovetail on the Upper West Side in 2007, dabbled in the downtown scene about two years ago with a pop-up experiment called What Happens When. Now, with this new restaurant in André Balazs’s East Village hotel, he has a solid commitment. “What clinched it for me was the farm,” he said. He was referring to Locusts-on-Hudson, Mr. Balazs’s farm near Rhinebeck, N.Y., which will supply as much produce as possible along with some dairy products, thanks to a cow named Narcissa. One of the new dishes is rotisserie beets that are charred on the outside and meaty inside after long, slow cooking. Barley risotto with manila clams is another. The restaurant seats about 100 and will convey a breezy informality that suits the neighborhood: Narcissa is at the Standard East Village, 25 Cooper Square (East Fifth Street), 212-228-3344.
Matt Abramcyk and Akiva Elstein have put the kitchen of their new place in the hands of Camille Becerra, who had a place called Paloma years ago and has been consulting. As the restaurant’s name implies, seafood is her focus, with uni toast for snacking, raw-bar specialties, fish cured in-house and dishes like ocean trout en croûte for two. Vegetables are also in the spotlight. The décor references the sea: 137 Sullivan Street (Prince Street), 212-533-1137,navynyc.com.
The multilevel space that had been the original Oceana is now a Greek restaurant, with a chef, Ioannis Markadakis, who came from the island of Rhodes. He takes liberties with Greek tradition in dishes like a fisherman’s carpaccio with sea urchin, lobster with black linguine, and an orzo casserole with short ribs. Seafood is also sold by the pound: 55 East 54th Street, (212) 759-5554, nerainyc.com.
NEW YORK SUSHI KO
John Daley started out frying tempura at Masa and graduated to sushi at 15 East in New York. He worked in Hawaii and trained for about six months in Japan. Mr. Daley, 33, takes creative liberties with the sushi he serves, omakase-style (set menu) with three, five, seven and nine or more courses, $75 to $200. The simple dining room has 11 seats: 91 Clinton Street (Rivington Street); (917) 734-5857; newyorksushiko.com.
THE PEACOCK AND THE SHAKESPEARE
These two restaurants in the William, a new boutique hotel, offer different takes on English food. The Shakespeare is a traditional pub. Beers on tap are English imports. The Peacock, upstairs in elegant parlor rooms, will offer dressed crab, roast chicken and sea scallops with curried cauliflower. Robert Aikens is the chef at both: 24 East 39th Street. The Shakespeare: 646-837-6779,theshakespearenyc.com; the Peacock: 646-837-6776, thepeacocknyc.com.
Michael White calls his latest an “upscale extension of Osteria Morini,” his bustling SoHo restaurant. “It’s a neighborhood restaurant, but a different neighborhood.” And how. On Madison Avenue, there’s white napery everywhere. Some of the food recalls dishes from Mr. White’s other places, but without repeating them line for line: 1167 Madison Avenue (86th Street), 212-249-0444, ristorantemorini.com.
Repairing the damage from Sandy’s floods last year took longer than Buzzy O’Keeffe, the owner of the River Café, had anticipated. The new $76,000 Steinway piano for the lounge has been delivered and tuned. The chef, Brad Steelman is back on board, and he will continue to serve the seasonal American fare for which the restaurant is known. Mr. Steelman has a newly outfitted kitchen, about which he said: “If there was a silver lining to Sandy, this is it.”: 1 Water Street (Old Fulton Street), Dumbo, Brooklyn, 718-522-5200, rivercafe.com.
The centerpiece of the chef Nick Curtin’s new venture is a wood-burning oven used to prepare leeks, cabbage hearts, parsnips and farro. Mr. Curtin, previously at Acme and Compose, also finds room on his menu for items like steak tartare, pork belly and chicken: 171 East Broadway (Rutgers Street), 212-933-1176, rosettenyc.com.
Count Georgette Farkas among the former employees of Daniel Boulud who have left the nest to start restaurants (think Andrew Carmellini). For much of her career, she was Mr. Boulud’s marketing manager, working for a time in the kitchen. Now she has opened a French restaurant with a focus on the rotisserie, visible from the open kitchen. David Malbequi is the chef in charge of the spits and everything else, like terrine of foie gras, roasted leeks and, from the rotisserie, a whole fish, chicken for two and duck breast. It all gets served in a handsome dining room adorned with Portuguese tiles and mirrors in elegant frames. Leather banquettes outline the room, and there are free-standing tables: 14 East 60th Street; 212-390-8060;rotisserieg.com.
Iceland and “northern ingredients” inspired Oli Bjorn Stephensen’s new restaurant, serving cod, lamb, arctic char, cauliflower and cucumbers. Ben Spiegel, the chef, was an intern at Noma in Copenhagen and chef at Willows Inn in Seattle: 37 Canal Street (Ludlow Street), (212) 777-7518, skalnyc.com.
If you did not catch a plate of Chip Smith’s cooking for the five minutes it appeared at Le Midi in Greenwich Village last year, you now have another shot at his lusty caramelized onion tart, crisp sweetbreads, earthy terrines and roast chicken, on the Upper East Side. He and his wife, Tina Vaughn, have a new partner, Robert Margolis. “We love being on the Upper East Side,” Ms. Vaughn said. “I’m planning on 10 years here.” They cater to the sensibilities of the neighborhood, which is becoming the restaurant destination of the moment, with white tablecloths and a room that does not cancel conversation: 151 East 82nd Street, 212-772-8861,thesimonerestaurant.com.
Daisuke Nakazawa, who apprenticed with the chef Jiro Ono and appeared in the film “Jiro Dreams of Sushi,” brings his expertise to this omakase restaurant with a 10-seat sushi bar and a dining room. It is owned by Maurizio de Rosa and Alessandro Borgognone, restaurateurs who had the idea after Mr. de Rosa studied sake and decided to open a sushi restaurant serving omakase tastings paired with sake. Until September, only the sushi bar will be open: 23 Commerce Street (Seventh Avenue), (212) 924-2212, sushinakazawa.com.
Bill Telepan was a farm-to-table pioneer eight years ago when he opened the Upper West Side restaurant that bears his surname. Now, his first spinoff gives this approach a downtown showcase. Though his idea was to open a neighborhood spot, he is likely to attract some of his loyal uptown following in the mood for small plates. “I call it American tapas,” said Mr. Telepan. Lamb tartare with fennel and olives, arancini with bone marrow, and red snapper with pickled beets and bitter greens are a few savory highlights. He also has a pizza oven for modest sourdough pies.The restaurant, done with subway tiles and reclaimed wood, has an open kitchen: 329 Greenwich Street (Duane Street); 212-966-9255;telepanlocal.com.
Lisle Richards and Eric Marx of Metric Group, along with Jimmy Haber of ESquared Hospitality, have signed Braden Reardon, who was the corporate chef for ESquared, to be the executive chef for a seafood-centric dining room with an upstairs lounge: Quin Hotel, 101 West 57th Street, 212-691-0030, thewayfarernyc.com.
Styled after an English public house with a white concrete bar, this place has 20 beers on tap and gins from around the world. Fare includes Scotch eggs and bacon-wrapped quail. The chef, Luis Ulloa, also serves crumpets with savory and sweet fillings: 243 East 14th Street, (212) 777-7717, thewinslownyc.com.