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.
Morten Sohlberg has turned one of his Smorgas Chef restaurants into this rustic showcase for products from the 150-acre farm near the town of Blenheim in the Catskills that he owns with his wife, Min Ye. Now with the ex-Le Restaurant chef Ryan Tate: 283 West 12th Street (West Fourth Street), 212-243-7073,blenheimhill.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.
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.
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.
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
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.
It’s been five years since David and Karen Waltuck closed Chanterelle, their temple of fine dining in TriBeCa. After consulting gigs, Mr. Waltuck is back in the kitchen. “I missed really cooking and being able to make what I call my food,” he said. Now that his wife is pursuing a different career, Mr. Waltuck has signed on with George Stinson, former general manager of Chanterelle, to be his partner and the manager of this new venture. The space had been Veritas. Mr. Waltuck’s menu is contemporary, accented with French and Asian grace notes, often whimsical like General Tso’s sweetbreads and foie gras pops. The room has been softened with tones of smoke and chocolate: 43 East 20th Street, 646-682-7105, elannyc.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 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.
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.
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, huertasnyc.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.
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, ilprincipeny.com.
LA COMPAGNIE DES VINS SURNATURELS (Eater; Grub Street)
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, compagnienyc.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.
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, nymonarch.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.
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.
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 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.
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, paulanernyc.com.
The notion of opening a restaurant in New York has been percolating in David Lahner’s head for many years. He is finally bringing a branch of Racines, his two Paris restaurants, to New York with his partners: David Lillie, who owns Chambers Street Wines, and Arnaud Tronche, a sommelier who will be the general manager. The somewhat narrow space with an open kitchen has an air of refined rusticity with brick walls and mirrors. The chef, Frédéric Duca, is from Marseilles, but his brief menu has only a light French accent. There is sea bass ceviche, squid a la plancha and lamb shoulder confit. “I want to showcase quality ingredients to go with wines that express the soil,” he said. Mr. Lillie, whose shop holds a trove from small French producers, said they are making a commitment to natural and biodynamic wines, or, as he put it, “wines from the earth.”: 94 Chambers Street (Church Street), 212-227-3400, racinesny.com.
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, altesinyc.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.
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.
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.
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.
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, urbonyc.com.