Current Openings


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.

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,

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).

Marco Moreira’s homage to his native Brazil will serve suckling pig and feijoada from an open kitchen: 132 Fourth Avenue (East 13th Street).

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,

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.

A year ago, Alan Rosen, an owner of Junior’s (of cheesecake fame), opened Enduro, named for a restaurant his grandfather owned. Endure it did not. Now Mr. Rosen has turned it into a grill room with Joseph Smith, an owner of the Bobby Van’s chain. The cheesecake is sold at the adjoining cafe: 919 Third Avenue (56th Street), 212-935-6800,

Calle Dão
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. (Opens Monday): 38 West 39th Street, 212-221-9002.

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,

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,

Bobo and Rosemary’s owner Carlos Suarez brings us Claudette, a Provençal restaurant inspired by a trip to Southern France. Chef Koren Grieveson’s menu includes items such as whole roasted dorade, chicken tagine, and truffle hummus. The space amplifies the rustic French feel with blue and white tiling and wooden accents: 4 Fifth Avenue, 212-868-2424

CLEMENT (Cuozzo)
700 Fifth Ave., Peninsula Hotel. 212-956-2888

CONTRA (Eater)
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,

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,

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,

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).

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,

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,

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,

Jonah Miller, who was a sous-chef at Maialino and spent time cooking in Spain, has opened this Basque restaurant with several partners. The bar serves pintxos (Basque tapas), and the dining room offers a set four-course menu that changes daily: 107 First Avenue (East Seventh Street), 212-228-4490,

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,

This Italian restaurant, in a new boutique hotel, offers straightforward but refined Italian fare like lobster salad with cannellini beans, risotto with wild mushrooms, and branzino with lentils. Carlo Bigi, who was at Casa Lever, is the chef: 525 Greenwich Street (Spring Street), 212-608-1211,

The French company that owns the Experimental Cocktail Club in New York and elsewhere has added this wine bar to its inventory. It pours 600 wines, mostly French, and serves small plates of French fare: 249 Centre Street (Broome Street), 212-343-3660,

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,

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,

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 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: 408 West 15th Street, 646-790-7070,

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.

Davide Scabin, who has two Michelin stars for his Combal.Zero near Turin, Italy, recalls that in 1990, at age 25, he was supposed to take over the kitchen at Tony May’s San Domenico in New York. A family issue prevented it. But now he’s here, “humble,” he said, though he noted that “a major chef from Italy is missing in New York.” (Don’t tell that to Cesare Casella.) His restaurant, in the basement of an unassuming apartment building in the meatpacking district, consists of a glossy marble bar with an open kitchen, a collection of rough-hewed tables in a brick-walled space and a warren of small rooms. Customers will be asked to choose their wine before ordering food, which includes traditional dishes with an unusual twist, like folding the veal over a tonnato filling without mayonnaise, or pasta with a mix of amatriciana and carbonara sauces: 337 West 14th Street.

NAVY (Eater)
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,

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;

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,

Wolfgang Ban, a partner in Seäsonal and Edi & the Wolf, is now running this sprawling import from Bavaria, which just reopened after a makeover, with Markus Tschuschnig, who was the beverage manager at Buddakan. They have hired Daniel Kill, an executive chef in Kurt Gutenbrunner’s restaurant group, to head the kitchen: 265-267 Bowery (East Houston Street), 212-780-0300,

The owners of Savore in SoHo have opened this Tuscan-style restaurant with a fairly classic menu, a backyard and a rooftop bar: 26 East 64th Street, 212-759-8900,

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,

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,


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,

TESSA (Eater)
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,

Mexico meets the Mekong in a duplex, with dishes like tortilla soup with Chinese pork dumplings, and empanadas filled with duck and five-spice foie gras. The chef is Alex Lopez, who was at Kittichai: 151 Essex Street (Stanton Street).

The well-established brasserie-style Maison has given way to this new Italian job, industrial in design and fairly traditional in its menu. From an open kitchen come vitello tonnato, eggplant lasagna, lemon chicken, Caprese salad and a few pizzas. The chef, Lulu Gutierrez, was at Sant Ambroeus: 1700 Broadway (53rd Street), 212-757-2233,

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,

Eugene Kadomskiy, a restaurant magnate with more than 70 places in Moscow and St. Petersburg, Russia, is not starting small in New York. Next week, he plans to open a 26,000-square-foot behemoth in a Times Square high-rise, with 600 seats on three levels. Having explored the city’s restaurants, he said this location gives him a chance to fill what he regards as a vacuum in the dining scene. A spiral staircase and a circular elevator lead upstairs for more-formal dining in a 300-seat room with latticework and greenery, and to a big bar overlooking 42nd Street. As for how New York will welcome him, he said, “It’s too late to be nervous.”: 11 Times Square (42nd Street and Eighth Avenue), 212-542-8950,

This New American in a landmark TriBeCa building is market-centric in all respects, from its namesake onetime farmer-stand hub to its locally sourced, seasonal produce to its Wall Street clientele. The large, handsome space has booths, communal seating and a bar, which serves sophisticated drinks with ingredients like carbonated bourbon and marinated cherries: 41 Murray St. at Church St.,

Floyd Cardoz is in the kitchen, cooking American food: 221 West Broadway (White Street), 212-944-8378,