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.
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.
Alex Guarnaschelli is the chef and a partner at this spacious theater district branch of the downtown Butter. The menu is eclectic, with a raw bar, Welsh rarebit, chicken liver mousse with schmaltz, and homemade cavatappi with lamb. There is a garden: Cassa Hotel, 70 West 45th Street, 212-253-2828,butterrestaurant.com.
Greg Hunt, who owns this handsomely evocative restaurant, bar and lounge, said he hoped to channel Balthazar or Elaine’s on the Upper West Side. A 20-seat zinc bar with a raw bar station, velvet drapes, a tin ceiling, a glassed-in brasserie-style sidewalk dining area and photos of stars like Brigitte Bardot set the stage. The design, by Gwathmey Siegel Kaufman, includes a lower-level lounge. The fairly classic French menu — foie gras, frisée aux lardons, onion soup, beef Bourguignon, skate Grenobloise and roast chicken — is by Roxanne K. Spruance, whose credentials include WD-50 and Blue Hill. Dushan Zaric of Employees Only is in charge of cocktails: 240 Columbus Avenue (71st Street), (212) 209-1055.
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
THE CECIL (Eater)
Richard Parsons describes this restaurant, a restoration, as an Afro-Asian-American brasserie. (It’s adjacent to Minton’s, the late 1930s Harlem club that he has also revived, which is to open this month.) The food represents the traditions of the African diaspora combined with Asian and American cuisines. Look for spicy ginger squid, citrus jerk striped bass and a gumbo of smoked turkey, Chinese chicken sausage and crab meat. Alexander Smalls, who made waves years ago at Cafe Beulah, is in charge of the food here and at Minton’s, and he has put Joseph Johnson, known as JJ, in the kitchen. Jenny Lee is the pastry chef. The room is in warm copper tones: 210 West 118th Street, (212) 866-1262, thececilharlem.com.
Vanessa Repice, who owns Sel et Gras in the West Village, has hired Jodi Bernhard away from Casa Pomona on the Upper West Side, which is temporarily closed because of a water main break. Here, Ms. Bernhard cooks French fare with only a hint of Spain, as in baby leeks (calçots), with romesco sauce: 679 Greenwich Street (Christopher Street), (646) 558-5623, charlemagnenyc.com.
Georges Forgeois, who has a string of bistros uptown and down, is departing from his French formula with this latest. It has Rebecca Weitzman, formerly of Thistle Hill Tavern, serving many of New York’s most popular dishes of the moment: bone marrow, braised short ribs, roasted beets, shaved brussels sprouts and seared scallops. All that’s missing is salmon: 225 Varick Street (Clarkson Street), (212) 675-2474, clarksonrestaurant.com.
This is the latest name of the restaurant on the second floor of the Peninsula hotel, which has had several over the years. In the handsome, tailored dining room, the chef Brandon Kida serves contemporary American fare that emphasizes the Northeast, with ingredients like halibut from Chatham, Mass., and Elysian Fields lamb from Pennsylvania: 700 Fifth Avenue (West 55th Street), (212) 903-3918, peninsula.com/clement.
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.
Stratis Morfogen, the owner of Ciano on East 22nd Street, which closed in April, has moved it uptown. With Shea Gallante no longer involved as chef, it has gone more red sauce. “I’m going back to Italian-American,” Mr. Morfogen said. The chef, Tin Huynh, who was the sous-chef, is a meatball master. There will be baked clams and lobster fra diavolo with a four-pound lobster. The chicken in a clay pot for which Ciano was known, and the policy of selling a number of wines in half-bottles, will continue: 181 East 78th Street, (646) 422-7550, cucinaciano.com.
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.
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 GRANGE BAR AND EATERY
All the hallmarks of farm-to-table are in place here: distressed metal, weathered wood and brick and a menu emphasizing local produce. Dishes like roasted herbed chicken, and skate with greens and lemon beurre blanc are by Alan Vargas, who moved from Miami. Jack McGarry of Dead Rabbit, at the opposite end of Manhattan from this Hamilton Heights spot, has concocted the drinks. It’s the debut restaurant for Rita Royer and Roy Henley, who live nearby. Cold dishes and items like grilled cheese make up the “Con Ed” menu, in effect until the gas is hooked up: 1635 Amsterdam Avenue (West 141st Street), (212) 491-1635; thegrangebarnyc.com.
GRAPE & VINE
Frederick Lesort is best known for attracting boldface names to his clubby venues, but he’s changed his tune with this restaurant in Greenwich Village. It has seasonal American fare by Vincent Ricciardelli, a fireplace and a welcoming neighborhood feel. “When you’re hot and trendy the crowd moves on after six months,” Mr. Lesort said. “I want people to feel they can be comfortable here three or four times a week.” Jade Hotel, 52 West 13th Street (Avenue of the Americas), (212) 300-4525, thejadenyc.com.
Han Chiang, known for his fiery Sichuan fare served up with strong opinions in several Philadelphia area restaurants, is now in New York. Mr. Chiang, a native of Taiwan whose father is from Sichuan, came to the United States as a teenager and worked his way into the restaurant business, opening his first little place six years ago. More recently, he attended a culinary school in Chengdu in Sichuan Province in China. The entrees are listed by styles of cooking, like spicy pickled chile, hot pot or dry pot style that diners can order with fish, chicken, tofu or other proteins. The chef, Luo Hong Bin, is also from Chengdu. “What I’m trying to do is be authentic but also to innovate,” Mr. Chiang said. He’ll also serve fried Taiwanese sausage. “I’d like to offer the Taiwanese street food I grew up eating.”: 90 Third Avenue (12th Street), (212) 390-8685, handynasty.net.
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.
This restaurant serving English fare at the McKittrick Hotel was opened by Punchdrunk, the theater company that’s producing “Sleep No More,” the interactive version of “Macbeth.” Even Banquo’s ghost might be tempted by the chef R. L. King’s beef-and-ale pie or the spit-turned leg of lamb as he wanders the baronial dining room:542 West 27th Street, 212-564-1662, theheathnyc.com.
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.
Doug Quinn, an iconic bartender with a following (from P. J. Clarke’s), opens his own place, a saloon with some vintage décor. It offers cocktails and, in a month or so, classic New York fare like seafood, a burger and a pork chop. A second-floor room with a speakeasy feeling will open in early 2014: 218 East 53rd Street; 212-355-6607; hudsonmalone.com.
The inspiration here, for the restaurateur Jacques Doassans, is the Claude Berri film of the same name about Vietnam. The bistro, with Thibault de Lepinay in the kitchen, will mix French and Asian food, cocktails and décor. 235 West 12th Street, (646) 476-8731.
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.
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.
A bright sliver of a space with an open kitchen dishes up Danny Bowien’s interpretation of Mexican food. Expect dishes like scallop and beef heart ceviche, mole-rubbed chicken wings and assorted tacos. Rotisserie chicken, the dish of the moment around town, is for two here, well brined, stuffed with sticky rice and chorizo, and showered with mint: 172 Orchard Street (Stanton Street), 212-254-2233, missioncantinanyc.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.
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.
You cannot pigeonhole the menu that Chris Cipollone has devised as executive chef, in collaboration with Simon Kim, the owner of this new place that has replaced the Goodwin. Italian enough, given red wine rigatoni with duck sausage and charred fig, but there are whiffs of Korea (burdock with the suckling pig and jujubes with the duck) and other cuisines, too. A succession of rooms designed by Stephanie Goto segue from a bar with tables, a cozy dining nook and a larger room with a garden view: 430 Hudson Street (Leroy Street), (212) 960-3801.
Ed Schoenfeld and Joe Ng are opening the long-anticipated uptown edition of their innovative West Village Chinese restaurant. It’s larger and more polished than the original, with the same red-checkered cushions and a long communal table in the center. There are some colorful new dumplings: 2170 Broadway (77th Street), (212) 724-9700, redfarmnyc.com.
RESTAURANT 1915 AND BLUE ROOF TAPAS BAR AT BEAR MOUNTAIN INN
This historic property, in heavy logs and stone, emerges from a renovation with the restaurant open for dinner Wednesday to Sunday. A tapas bar serves lunch and dinner daily: 98 Hessian Drive, Bear Mountain, N.Y., (845) 786-2731, visitbearmountain.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.
Fairly straightforward sushi, sashimi, rolls and a few entrees are fashioned by Henry Yang, who worked at Bond St., and Kenji Zensho, formerly of Sushi Samba: 169 Eighth Avenue (19th Street), (212) 627-8887.
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.
The historic granite Greek Revival building dating from 1840 that houses this triplex restaurant was flooded in October as the owners were preparing for its debut. “We would have opened five or six months sooner if it wasn’t for Sandy,” said Deirdre Stone, one of the partners. In its early days, it was a ship’s chandlery and was on the waterfront, but landfill gradually expanded this edge of Manhattan by several blocks. More recently it was an OTB parlor. Now, there is a bar and dining rooms on the ground floor; the Whiskey Cellar bar and lounge in the basement; and another dining room with a water view on the second floor, all graciously done in dark wood and wainscoting. The all-purpose contemporary menu, by Stephen Woods, who was with the Patina Restaurant Group for many years, offers a lobster roll, ceviche, roasted beets with goat cheese, and roast chicken: 170 John Street, (South Street), (646) 370-3337, tradingpostnyc.com.
VILLARD MICHEL RICHARD
Michel Richard’s new venture at the New York Palace, with two dining rooms and a bar, will be set in three beautiful landmark rooms. One dining room overlooks Madison Avenue and has a glass wine cellar in the center. It will offer the same à la carte bistro menu as the bar. If there’s a signature dish, it’s the lobster pasta. Behind the bar is a montage of photos of Mr. Richard, dozens of them, along with some of Henry Villard. (It makes Mr. Richard chuckle.) The other dining room is called the Gallery. Its Renaissance-style wood paneling is decorated with oversize photos of movie stars, including Catherine Deneuve. It will open in a few weeks with a couple of prix fixe menus: 455 Madison Avenue (50th Street), (212) 891-8100, villardmichelrichard.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.