ALDO SOHM WINE BAR
The Sandro Chia murals are gone, and this high-ceilinged space, formerly the Palio bar, has been turned into an understated comfort zone highlighting the 250-odd wine selections of Mr. Sohm, the decorated sommelier of Le Bernardin, which owns the bar. “We wanted a casual touch as a setting for high-quality products,” Mr. Sohm said. “It has the feel of walking into my apartment.” Eric Ripert’s limited menu offers panini, cheeses, charcuterie, chicken drumsticks and short ribs on skewers, but no seafood: 151 West 51st Street.
In redoing his Mas (la grillade), Galen Zamarra was inspired by a journal of seasonal foods he started when he was chef de cuisine at Bouley Bakery and continued to update year after year (thus the name Almanac). His seasonal tasting menus of three to eight courses include some foraged items. The dishes can also be ordered à la carte: 28Seventh Avenue South (Leroy Street), 212-255-1795, almanacnyc.com.
Named for the Italian midcourse, this two-story restaurant has more than a dozen pastas on the menu, seasonal and made in-house. It’s Andrew Carmellini’s latest, with Sal Lamboglia, 29, as the chef and a partner: 325 Bowery (Second Street), 212-220-9100, barprimi.com.
BIRDS & BUBBLES (Grub Street)
The first restaurant from Sarah Simmons, who founded the City Grit program of dinners and food events, makes good on her contention that there is no better quaff with fried chicken than Champagne. Put it to the test and order sparkling wines with chicken and other expressions of the South: 100B Forsyth Street (Grand Street).
BOWERY MEAT COMPANY
John McDonald and the chef Paul DiBari bring beef and more to a restaurant-dense block in NoHo. They’re also serving grilled pork rib-eye, rabbit brochettes, cauliflower “steak” and seafood from a raw bar: 9 East First Street (Bowery), 212-460-5255, bowerymeatcompany.com.
BURKE & WILLS
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.
CAFFÈ DEI FIORI
Daliso Gulmini, a native of Bologna, Italy, has opened this Upper East Side restaurant that is already attracting some boldface names, enough to give Sette Mezzo down the block some competition. The chef, Giovanni Tenace, has a menu that often looks to the sea, with salmon carpaccio, sautéed clams, octopus alla parmigiana, tagliardi with bay scallops and clams, and a $64 Dover sole meunière. For those who don’t prefer fish, there are steaks and chops, including veal Milanese (listed on the menu as orecchio di elefante di vitello — literally, an elephant ear). Andrea Nanni, formerly at Casa Lever, is a managing partner: 973 Lexington Avenue (71st Street), 212-327-3400, caffedeifiorinewyork.com.
Marco Britti immigrated to New York from Italy 18 years ago, and he remembers the numerous little neighborhood Chinese-Cuban restaurants, many of them now long gone. “I wanted to do one, traditional, but stretched a bit,” he said. He has lived in Cuba and owns Favela Cubana in Greenwich Village. The name Calle Dão, a mix of Spanish and Mandarin, is a nod to Havana’s Chinatown, the community established by Chinese immigrants who went to work in the sugar fields. “The chef is good with Asian food and liked the challenge,” Mr. Britti said of Humberto Guallpa, who is originally from Ecuador and worked at Vandaag. The menu has duck empanada with a ginger glaze, Peking-style roasted chicken, smoked bone-marrow fried rice, spiced goat neck, and for dessert, baked plátano maduro with black sesame ice cream. It’s also not as cheap as the old neighborhood places: 38 West 39th Street, 212-221-9002.
CHARLIE PALMER STEAK
The New York edition of Mr. Palmer’s steakhouse features nine cuts of beef, plus lamb, pork, chicken and seafood dishes. The executive chef is Matthew Zappoli: 3 East 54th Street, 646-559-8440, charliepalmer.com.
In addition to Balthazar, Keith McNally’s French comfort zone now includes this restaurant named for a Left Bank street where he once lived. It replaces Pulino’s with a vintage look that fades to ivory on the walls and ceiling, touches of tile, red leather banquettes, globe lights and a giant display of wine and liquor in the cabinetry. And tablecloths. The menu, by two chefs, Shane McBride and Daniel Parilla, offers a contemporary reading of fairly classic fare, with sheep cheese alongside heirloom beets, lobster ravioli in a ginger beurre blanc, skate wing meunière with fennel in its onion soubise, and dry-aged prime rib with cider-braised onions. Mr. McNally said he is “happy with the food and happy with how it turned out”: 282 Bowery (East Houston Street), 212-226-3055, cherchemidiny.com.
Five years after the Sept. 11 attacks, a group of former Windows on the World employees and others created this restaurant, which is owned by ROC-United (the acronym stands for Restaurant Opportunities Center), a national organization for fair wages and benefits. The menu is gluten-free, still featuring American comfort food in an industrial-looking space splashed with color. The chef, Colt Taylor, is also at One if by Land, Two if by Sea; the chef de cuisine, Aaron Stein, was at Manzo. 417 Lafayette Street (Astor Place), 212-777-8443, thehighroadnyc.com.
The innovative Mexican chef Enrique Olvera is opening his New York restaurant with a contemporary look and a menu that veers away from tradition. “Too often Mexican food is perceived as casual and inexpensive,” he said. “I also love the tradition but like to do my own thing.” His shopping list will take him to Union Square as much as possible, he said. The menu is frequently changing and à la carte, with no prix fixe tasting as at Pujol, his Mexico City restaurant that is ranked among the world’s best. Two dishes that are likely to appear on the menu are mussels atop a Russian salad and duck carnitas. “We’ll adapt to the ingredients and to our customers,” he said. “But Mexican food has to go beyond the clichés, the way Italian has.” He is splitting his time between New York and Mexico and has put one of his sous-chefs, Daniela Soto-Innes, in charge of the kitchen, and has assigned the management side to the other one, Mariana Villegas. The deep gray setting is enlivened with warm, burnished white oak furnishings and provides a backdrop for a selection of drawings by the muralist David Alfaro Siqueiros. The front half of the space is a bar and lounge with a cluster of cafe tables, with a dining room beyond. Shelves along the walls hold service items like glassware and wine. In the basement kitchen, there’s a state-of-the-art mill for grinding the heirloom corn for use in tortillas and other preparations: 35 East 21st Street, 212-913-9659, cosmenyc.com.
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.
700 Fifth Ave., Peninsula Hotel. 212-956-2888
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.
The bistro Calliope has become this trattoria, with Jason Audette, who worked at Del Posto and Maison Premiere, placing some emphasis on seafood Italian-style: 84 East Fourth Street (Second Avenue), 212-260-8484, contradanyc.com.
CRIMSON & RYE (Eater)
Charlie Palmer’s new place in the Lipstick Building. Luiz Mendez, formerly of Mercer Kitchen has crafted a long bar menu including 21 ryes and 29 bourbons. The bar is currently only serving 8 out of what will be a menu of 20 cocktails. Expect classics like a house gimlet and a pickled and dirty martini, along with house cocktails. The dinner menu includes fish and shellfish, salume and cheese sections and “bites” like savory corn pancakes topped with scottish smoked salmon, chives, crème fraiche. For something heartier there is a char roasted black angus sirloin and a turkey breast: 885 Third Avenue.
Rich Torrisi, Mario Carbone and Jeff Zalaznick have dished out Italian-American food “their way,” as Sinatra would have it, at Torrisi Italian Specialties, Parm and Carbone. Now they’re tackling French in the same spirit. Mr. Torrisi, who said he “did that old-school thing in Lyon” when he worked for Daniel Boulud, admires the great dishes like duck à l’orange but contends that “they need a breath of fresh air.” So he’s restyling them with bolder flavors, putting skewered chicken giblets on the frisée salad; adding cuttlefish with ink to the “bouillabaisse noir”; and making a classic tarte au citron with North African preserved lemons. “The dishes will be true to their spirit, not fusion,” he said. The room, decorated with bold vintage pieces, evokes the flea markets on the gritty edge of Paris, not the Place Vendôme. An open kitchen is on view from the bar and lounge: Ludlow Hotel, 180 Ludlow Street (East Houston Street), 212-254-3000, dirtyfrench.com.0
A two-story cafe with a casual menu for breakfast and lunch puts on its party duds after 5 p.m., with tablecloths and candles, and a daytime menu filled with egg dishes gives way to ambitious French-accented fare. There’s an à la carte menu with luxury ingredients like Wagyu, and several dishes served family style (like a seafood stew for four). Tasting menus are $75 and $200. Dmitry Rodov, the chef, and his wife, Diana, the pastry chef, own Duet Bakery in Mill Basin, Brooklyn, and sell some of the cakes to go: 37 Barrow Street (Seventh Avenue South), 212-255-5416, duetny.com.
EMPELLÓN AL PASTOR
Focused? Perhaps obsessed would be a better description for this addition to Alex Stupak’s Empellón empire. Insisting that the simplest projects are the springboards to greatness, Mr. Stupak is making tortillas and filling them with pork roasted on a vertical spit. He will bend his rules enough to serve other types of tacos, but the main event is al pastor with cilantro, onions and pineapple: 132 St. Marks Place (Avenue A).
Named for an herb essential to Mexican cooking, this place from the French restaurateur Jacques Ouari infuses Mexican fare with French touches. It’s a redo of his brasserie, the Pitch & Fork: 1606 First Avenue (83rd Street), 212-988-1704, epazotenyc.com.
At this gastro pub where comfort food dominates, there are a few surprises, like Thai-style fish cakes. The menu also includes onion soup, crab cakes, mac and cheese, and fried chicken: 1479 York Avenue (78th Street), 212-988-5153, flightnewyorkcity.com.
Shelly Fireman has several restaurants near Carnegie Hall and Lincoln Center. With this venture, he has moved downtown, to the former Wildwood Barbeque space off 19th Street. He hopes it will attract a different clientele for his brand of jazzy Italian food, including the lavish antipasto for which some of his restaurants are known. There is a 12-seat burrata bar, with twists on the mozzarella specialty like carbonara-style filled with egg, and a 200-seat dining room. Dishes include osso buco lasagna, carrot-polenta fries and pizza. The chef is Brando de Oliveira. There is plenty of marble, tile and leather, and imposing bronze statues that Mr. Fireman created in Tuscany, where he has a home: 225 Park Avenue South (19th Street), 212-869-8800, floriannyc.com.
At this do-over of Goat Town, Nicholas Morgenstern — best known for his innovative ice creams — has tapped Bobby Hellen of the Cannibal to turn out hearty fare: 511 East Fifth Street (Avenue B).
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.
THE GILROY (VV, TONY)
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.
HAPPY ENDING (GrubStreet)
With art dealer Max Levai, Oliver Stumm of Café Select spent a year reworking the old, crusty, and DJ-friendly Broome Street lounge Happy Ending — it was the somewhat shady Xie He “Health Club” and massage parlor before all that. The new restaurant replacement retained the name but now sports a natty neon flamingo logo, designed by Los Angeles artist Brendan Lynch. Francis Gabarrus, who held a Michelin star for six years and cooked for Thomas Keller and Joël Robuchon, devised a menu conspicuously devoid of swooshed and smeared sauces, obscure foraged shoots, and whatever sort of dehydrated crumble we all expect from Michelin types these days. The restaurant’s new owners call it “comfort food,” and whatever it is, it’s delightfully anti-trend: 302 Broome Street, happyending-nyc.com.
IL MULINO PRIME (Eater)
The original Il Mulino on West Third Street in Greenwich Village spawned an international chain. Its next offshoot, in a space that once housed T-Bar Soho, will be a steakhouse. But don’t expect the usual dark wood and leather setting for rib-eyes and cabernet. Instead, you’ll find a nod to Hemingway, with white papier-mâché taxidermy (rhino heads and such) and stenciled quotes on whitewashed brick and plaster walls. A section of the mostly Italian menu is devoted to slabs of marbled beef and bison: 331 West Broadway (Broome Street), 212-226-0020, ilmulino.com.
Larry Gagosian, the art dealer, has long believed that the Madison Avenue neighborhood around his Gagosian Gallery needed more restaurants. He asked the chef Masa Takayama, at whose restaurants he had long been a regular, if he’d be interested in going in as a partner. Just like that, the deal was done. Mr. Takayama turned the lower level into an understated, elegant dining room. The walls are made of pale textured oya stone, hung with only a few pieces of art. “This is not going to be an extension of the gallery,” Mr. Gagosian said. The open kitchen produces raw and cooked items for a vast yet seasonal and often luxurious menu of sushi; sashimi; and grilled, steamed, braised and fried dishes often strewn with caviar or white truffles and served on dinnerware that Mr. Takayama designed. Sashimi is arrayed on frozen blocks of glass, and at lunch there will be preset bamboo bento boxes: 976 Madison Avenue (76th Street), 212-906-7141.
LE JARDIN BISTRO
The original French spot on Cleveland Place, which closed in 2010, has been reborn in a new location in the East Village, with a terraced patio: 115 Avenue C (Seventh Street), 917-475-1213, lejardinbistro.com.
This rustic new spot with a lush garden draws inspiration from Acadia and Louisiana, with hominy grits alongside lobster confit, caraway ployes (a kind of pancake) and poutine. The drinkmeister Eben Klemm, whose father made the copper tabletops, is in partnership with Ken Jackson, a founder of Herbsaint in New Orleans. The chef is Jeremie Tomczak: 424 East Ninth Street (First Avenue), 646-755-8088,kingbeenyc.com.
Mark Grossich, who owns the Campbell Apartment and other bars, has opened this lounge specializing in well-made cocktails, wines and spirits. Small plates of mini-burgers, charcuterie and deviled eggs can also be had: The Court, 130 East 39th Street, 212-592-8844, hospitalityholdings.com
THE LITTLE BEET TABLE
This is a dressed-up version of Franklin Becker’s casual Midtown spot, Little Beet. It has waiter service, rustic décor and gluten-free food and drink: 333 Park Avenue South (24th Street), 212-466-3330, thelittlebeettable.com.
Andrew Carmellini and his partners emphasize vegetables and grains in this addition to the Smyth hotel. They also run Evening Bar on the opposite side of the lobby: The Smyth TriBeCa, 85 West Broadway (Chambers Street), 212-220-4110, littlepark.com.
The centerpiece of this Midtown branch of a Greek restaurant in Roslyn, N.Y., is an indoor pool that changes color. The spacious dining room, done in white, takes on the reflected glow of the pool. The chef, M. J. Alam, was at Milos for 13 years and he has an array of Greek specialties on the menu. There is seafood by the pound, to be grilled or baked, and meat options, too: 45 Rockefeller Plaza (51st Street), 212-858-9200, limaniny.com.
Nick Anderer, the chef at Maialino, and Terry Coughlin, the manager, went to Danny Meyer, whose Union Square Hospitality Group owns the restaurant, with a proposal for a new pizza restaurant. “We wanted to expand on what we do at Maialino, and he was very excited about the idea,” Mr. Anderer said. It’s something of a first for Mr. Meyer, who said his company had never had a chef in charge of more than one place. “It’s a way of encouraging entrepreneurial aspirations that young chefs have,” he said. “And at the same time, they can also draw on Union Square resources for this project. But it also represents an evolution in my thinking about how I run this company.” He said he no longer felt he had to control every aspect. Marta will open in August, with a wood-fired grill and a couple of wood-burning ovens for thin-crust pizzas, Roman style, which Mr. Anderer said would be “the heart of the restaurant.” Antipasti and family style dishes will fill out the menu. The restaurant, at the King & Grove Hotel, will also provide room service: 29 East 29th Street.
THE MILLING ROOM
Luis Gonzalez has turned his Corvo Bianco into a seasonal American restaurant. Scott Bryan is the chef and a partner, and Victor Salazar is managing partner. A brick oven has been added to the bar area, and muted grays tone down the airy, spacious dining room: 446 Columbus Avenue (81st Street), 212-595-0380.
There is a touch of England in this dining and drinking spot with dishes like short-rib cottage pie: 1754 Second Avenue (90th Street), 212-369-1900, themiltonnyc.com.
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 NOMAD BAR (Eater)
Here’s a thorough look around The Nomad Bar, Daniel Humm and Will Guidara’s sexy new space right next to their hotel/restaurant. With a long bar, two levels of seating, and a menu all its own, this is truly a whole new restaurant. The menu includes bar foods like fried chicken, a bacon-wrapped hot dog with black truffle, a dry-aged burger, and several tartares, while the space is outfitted with a soaring mirrored bar, plump leather booths, moody lighting, and a working fire place: 10 West 28th St.
This was an Upper East Side staple for 28 years, with a light, airy setting and a comfortable Italian menu. It closed last year. Now it has been reborn with a new owner, the Line Group, which also runs Sons of Essex and other downtown spots. The interior is darker, woodier and more rustic. The new chef, C. J. Bivona, who was the chef at Yardbird Southern Table & Grill in Miami Beach, has installed an ambitious Italian menu with dishes like eggplant beneath a mascarpone “cloud”; duck meatballs with duck cracklings; porchetta from the rotisserie; and udon carbonara. For more conservative tastes there are pizzas and classics like beef braciole with Sunday gravy; chicken scarpariello, and various parms: 1356 First Avenue (73rd Street), 212-772-8800, petalumarestaurant.com.
SHABU SHABU KOBE MIDTOWN
The Kobe Bussan Group, which has more than a thousand restaurants and supermarkets in Japan, has opened a 200-seat izakaya specializing in shabu shabu, the casserole of ingredients cooked in broth at the table. Despite the “Kobe” in the name, referring to prized Japanese beef, American meat is being used: 3 West 36th Street, 212-695-8855, shabushabukobe.com.
Nick Kim and Jimmy Lau, who were at Neta, are opening their own omakase restaurant after a successful run with a pop-up in the Hamptons this summer. Both chefs will be at the 20-seat sushi counter. The 12- to 15-course set menus may include Dungeness crab salad, grilled scallops, sushi and sashimi: 47 East 12th Street, 212-228-6088,shukonyc.com.
James Mallios has turned the floor above his restaurant, Amali, into this separate dining room with an open kitchen and communal tables. Family-style dinners are served Wednesday to Saturday, with five courses. Wines, for those who want them, are poured generously. Dinners are $95, $150 with wines. There is one seating at 8 p.m., with a chance to meet the chef and have an aperitif at 7:30: 115 East 60th Street, 212-339-8363, amalinyc.com.
STATE GRILL AND BAR
This brand-new restaurant looks as if it opened the same day as the Empire State Building, which houses it, with its Art Deco dining room fashioned with honeyed buffed sycamore wood, stainless steel and curved patterns on the floor. The chef Octavio Becerra presides over an expansive open kitchen and produces a modern American grill menu that includes cauliflower steak: 350 Fifth Avenue (33rd Street), 212-216-9693, stategrillny.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.
Well-designed, chef-driven restaurants are multiplying on the West Side north of Lincoln Center, making places like Dovetail and Ouest less of an exception. Tessa offers a menu by the executive chef Cedric Tovar that may make it a destination. Consider grilled rouget, razor clam escabeche, venison carpaccio, cavatelli with rabbit and ramps, duck breast sharing the plate with duck lasagna, and a côte de boeuf for two. “My approach is mostly Mediterranean,” Mr. Tovar said. And there are enough herbs, olives and sauces like romesco to prove it. The brick-walled space is defined by the clever use of iron security gate material throughout, including on the ceiling. There is a ground-level bar area and a 75-seat dining room up a few steps: 349 Amsterdam Avenue (77th Street), 212-390-1974, tessanyc.com.
Huy Chi Le, Jon Neidich and Jean-Marc Houmard, who are involved in Indochine and Acme, are trying their hands at yet another cuisine, Mexican. “We wanted to do something fun and casual to attract a younger crowd,” Mr. Houmard said. Their brand of Mexican delivers Asian seasonings, a natural for the chef Alex Lopez, who is Mexican and worked at Kittichai. “We saw inventive Mexican starting to happen,” Mr. Houmard said. The menu features mash-ups like duck wings with Asian spices, shrimp tempura tacos with fermented black beans, pork neck marinated in coconut milk and five-spice churros with yuzu and dulce de leche. The space, on two levels, features communal tables and shiny wood paneling: 151 Essex Street (Stanton Street), 212-219-2000,tijuana-picnic.com.
Thomas Chen, a chef who worked at Commerce and Eleven Madison Park, has set up shop in the East Village with an American menu that hints at his Chinese heritage: octopus with homemade XO sauce and oxtail spring rolls with bone marrow. The décor is artfully scavenged: 536 East Fifth Street (Avenue B), 646-833-7811, tuomenyc.com.
This gastro pub features trendy, reasonably-priced American fare like asparagus with a five-minute egg, slow-roasted carrots with yogurt, and tuna poached in olive oil: 1004 Second Avenue (53rd Street), 646-726-4760, theupsidernyc.com.
This is a salute to Northern California from the chef Justin Smillie and the restaurateur Stephen Starr. It’s a generous space with leather banquettes, checked table runners, an open kitchen and a menu that features rustic food. There’s an Italian accent, a holdover from Mr. Smillie’s tour at Il Buco Alimentari e Vineria: 345 Park Avenue South (26th Street), 212-686-1006, uplandnyc.com.
VIA CAROTA (Zagat)
A literal labor of love for chef power couple Jody Williams and Rita Sodi, Via Carota is now open just down the street from the pair’s respective West Village eateries, Buvette and I Sodi. Named for a Tuscan street that Sodi once lived on, Via Carota is a casual neighborhood Italian spot whose menu is broken up fairly traditionally into sections like fish, veggies, pastas and meats with an antipasti menu allowing a mix and match tasting of salumi, cheese and crostini items (available in three, five or seven plates). Check out the menu below. The 75-seat space is the largest thus far for either chef with bar seating, two rows of small wooden tables and a larger communal table seating 12. The decor is simple and rustic, with exposed whitewashed brick, tin ceilings and wooden accents. A separate room will be available for private events. Take a look around below: 5 Grove Street, viacarota.com.