Current Openings

Eat

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.

BAR PRIMI
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).

BTH
The initials stand for By the Hudson, and the place offers waterfront views from its perch at the western end of 125th Street. The food is American, with hints of Italian. The cocktails are creative: 712 West 125th Street, 212-222-2841, bythehudson.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.

BUSTAN
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.

BV’S GRILL
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, bvgrillny.com.

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: 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.

CHERCHE MIDI
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.

COLORS
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 CLAM
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.

CLAUDETTE
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, contranyc.com.

CONTRADA
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.

DIRTY FRENCH
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

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).

GG’S
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).

FUNG TU
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.

HIROHISA
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.

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.

IL PRINCIPE
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.

KAPPO MASA
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.

KING BEE
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.

LEXINGTON’S BAR
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

MARGAUX (Eater)
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.

MARTA
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.

MONARCH ROOM
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.

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,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.

PARK AVENUE AUTUMN
Alan and Michael Stillman, the father-son team who closed their seasonally themed Park Avenue restaurant a little more than a year ago, are reviving it in the space that housed two of their other restaurants, the Hurricane Club and General Assembly. The chefs Benkei O’Sullivan and Zene Flinn are shown in the new location. This season’s menu includes roasted pumpkin soup, Kentucky-fried quail with sweet potato biscuits, and quince-glazed skirt steak with chanterelles and collards: 360 Park Avenue South (26th Street), 212-951-7111; parkavenyc.com.

PERBACCO
There’s been a renovation, a new focus on wine and a new chef, Clelia Bendandi, serving small plates: 234 East Fourth Street (Avenue A), 212-253-2038, perbaccony.com.

PETALUMA
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.

RISTORANTE ALTESI
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.

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.

SOPRA
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.

SUSHI NAKAZAWA
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.

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, tessanyc.com.

TRATTORIA BIANCA
Michael Whiteman, who was Joe Baum’s partner, is the consultant on this very white marble and steel dining room in The New Yorker hotel, which Wyndham has spiffed up. The chef, Julian Clauss-Ehlers, was at Cooper’s Tavern, but now he is turning out Italian regional dishes along with pizza and a few Italian-American red sauce items: 481 Eighth Avenue (35th Street), 212-268-8460,trattoriabianca.com.

TIJUANA PICNIC
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).

TORINO
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, torinoitalian.com.

TUOME
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.

THE UPSIDER
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.

URBO
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.

URBO LOFT
This intimate dining room is tucked into the giant multistory sprawl of Urbo, where the chef, Michael Gibney, exploits underappreciated items like cockscombs, swordfish belly and pig heads, along with cuts of steak: 11 Times Square (42nd Street and Eighth Avenue, Second Floor), 212-542-8950, urbonyc.com.

WASHINGTON MARKET TAVERN (NYPost; Tribeca Citizen)
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., washingtonmarkettavern.com.

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