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1200 MILES
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.

ANGUS CLUB STEAKHOUSE
This Art Deco-style newcomer has a steakhouse menu so generic you could order with your eyes closed. The shrimp cocktail, however, comes in two sizes, of four shrimp or six: 135 East 55th Street, 212-588-1585, angusclubsteakhouse.com.

ARIANA
Ariana Grinblat, a Russian recording artist, has decided it’s time to update Russian cuisine in America, which, she contends, “has remained stagnant for 100 years.” A pickle salad with Meyer lemon-yogurt dressing, cabbage stuffed with lobster, and quail in a walnut-pecan sauce give you some idea. The chef is Vitalii Kovalev from St. Petersburg. The softly lighted room has a bar with infused and aged vodkas: 138-140 West Houston Street (Sullivan Street), 646-678-4334, arianasoho.com.

BARBACON (Eater)
The only surprise here is what took so long. This woodsy bacon-centric gastro pub taps into a craze that peaked more than a year ago. Still, there’s plenty of merit in slabs of good Nueske’s, Nodine’s and even house-made lamb bacon added to sandwiches, salads and eggs, especially with craft beer or bourbon to wash them down: 836 Ninth Avenue (54th Street), 646-362-0622.

BAR BOLONAT (Eater)
This is the new modern Israeli restaurant from Einat Admony, the chef/owner of perennial favorites Taim and Balaboosta. Admony is serving her own idiosyncratic versions of traditional Sephardic and Ashkenazi dishes here, with a menu that includes shrimp in “Yemenite curry,” kibbeh stuffed with spiced beef, steak with freekeh salad and tahini, and lamb with chickpeas and candied fennel. Appetizers are priced in the mid teens, and entrees run $24 to $32 (611 Hudson St.).

BEAUTIQUE
It’s easy to miss. The discreet doorway next to the Paris Theater leads to a mirror-lined staircase and suggests a nightclub (even if the name suggests a nail salon). But it’s a restaurant with an inventive American menu that includes dishes like spring pea soup with Comté cheese dumplings, salmon with buttermilk vinaigrette and a banana bread pudding. There are nods to the English background of the chef, Craig Hopson: the olive-mint relish with a mixed grill of lamb, or the malt caramel garnishing crab flan and crisp pork belly. Mr. Hopson, who was at Le Cirque, has teamed up with Frank Roberts, who was the manager of Rose Bar in the Gramercy Park Hotel, to be the managing director, though neither is an owner. Jiho Kim, the pastry chef, comes from Gordon Ramsay at the London. The space was originally Shezan, a dramatic-looking Indian restaurant. The drama is back, this time with striking fashion-forward décor by Marc Dizon and Valerie Pasquiou Interiors. Jean Paul Gaultier fabric covers the bar stools, and the servers wear Elie Tahari. Mr. Hopson describes the restaurant’s look as “sort of French and kind of luxe, fancier than I expected.”: 8 West 58th Street, 212-753-1200,beautiquedining.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.

BUTTERFISH
The former Solo is now a sushi restaurant. Hitoshi Fujita, the chef and an owner, who was at Sushiden, offers omakase-style menus:550 Madison Avenue (55th Street), 212-729-1819, butterfishny.com.

CAGEN
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

CHICANE (Eater)
When Jérome Solamito and Clovis Lambardan named their SoHo restaurant, above, for the twists and turns that drivers face in the Monaco Grand Prix, they never anticipated the torturous bureaucratic route they would take to get their place open. Its debut was delayed by eight months, not uncommon by New York restaurant standards. The original chef, David Rosner, jumped out before the finish line and has been replaced by Andres Grundy, a native of Queens, whose career took him from New York to Spain, Paris, Boston and back to New York. His menu is Mediterranean, rooted on the Riviera, with bouillabaisse, stuffed vegetables, pissaladière, ratatouille, seared tuna with panisses (chickpea fritters) and barbajuans, a kind of small fried calzone filled with greens and ricotta that is the national dish of Monaco, where Mr. Solamito was born. The restaurant accommodates 75 at Eames bucket-style chairs and leather booths that resemble racecar seats: 430 Broome Street (Crosby Street), 212-226-5999, chicanenyc.com.

CHINA BLUE
Yiming Wang and Xian Zhang, who own Café China in Midtown, took over the former Capsouto Frères space. They have expanded it and given it a 1930s Shanghai look, serving Shanghai specialties like typical dim sum and shredded bean curd with chicken and ham. Dong Fa Chen is the chef: 135 Watts Street (Washington Street), 212-431-0111.

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.

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.

THE ELM
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.

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 GANDER (EATER)
Jesse Schenker, the chef and an owner of Recette in the West Village, has a chance to spread his wings in this new project. “I can seat 150, I have a big room for private parties and my food can be more casual here,” he said. “I can do an iceberg wedge, rotisserie chicken and other scrumptious food people would eat every day.” The only dish he’s bringing from Recette is his Buffalo-style sweetbreads. “They deserve a wider audience,” he said. The restaurant has a stylish informality, with a spacious barroom and a dining room of almost equal size, furnished by the designer Thomas Schlesser, with gracefully cushioned wood benches: 15 West 18th Street, 212-229-9500, thegandernyc.com.

GENERAL ASSEMBLY
Michael Stillman’s Fourth Wall Restaurant Group has turned the former tiki-style Hurricane Club into a fairly straightforward American grill. The design firm AvroKO has given the 175-seat space an Art Nouveau look. The executive chef, Craig Koketsu, offers roast chicken, rabbit Wellington, steaks and pastas: 360 Park Avenue South (26th Street), 212-951-7111, generalassemblyrestaurant.com.

THE GILROY
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.

HANJAN
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.

HEARTWOOD
What was Donatella Arpaia’s luxe pizzeria is now in the hands of Nick Mautone, who was a manager of Gramercy Tavern, and his partner, Mark Fiorentino, a former bread baker at Daniel, with Bradford Thompson overseeing the food. The once gilded wood-burning pizza oven is paved in red tile and is being used for roasting vegetables, meats and fish, often more American than Italian. Mr. Mautone said his pizzas would not have tomato sauce or mozzarella: 184 Eighth Avenue (19th Street), 646-476-5458, heartwoodnyc.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.

HUERTAS (Eater)
Huertas, a new Northern Spanish restaurant, opens tonight in the East Village. Chef Jonah Miller, an alum of MaialinoSavoy, and Gramercy Tavern, serves a range of Basque pinxtos at the restaurant’s bar, and a four-course prix fixe menu in the dining room proper. The pinxtos, which servers pass around the bar on trays, “dim-sum style,” include classics like tortilla Espanola, boquerones, and cured meats. The “menu del dia,” meanwhile, is $52 per person, and includes a few pinxtos, followed by an egg dish, a choice of entrees like cod with smoked garlic and greens or pork shoulder with spring onion migas and green romesco, and a choice of dessert: 107 First Avenue (E. 5th / E. 6th Streets)

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.

La Compagnie des Vins Surnaturels (Eater)
Experimental Cocktail Club’s Romee De Goriainoff, along with partners Olivier Bon, Pierre-Charles Cros, Xavier Padovani and Benjamin Sormonte opens his wine bar in Soho. The bar, which is an offshoot of one by the same name in Paris, has a list of 600 wines, most of which are French. Chef Armand Arnal, of the Michelin-starred La Chassagnette and Telepan vet Tibor Kogler are serving a menu of French-influenced small plates, like cauliflower escabeche, toad in a hole with truffle butter and ham, and baby lamb chops with chimichurri, plus a range of house-made charcuterie and pickles.

L’APICIO
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.

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.

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.

NARCISSA
John Fraser, who opened Dovetail on the Upper West Side in 2007, dabbled in the downtown scene about two years ago with a pop-up experiment called What Happens When. Now, with this new restaurant in André Balazs’s East Village hotel, he has a solid commitment. “What clinched it for me was the farm,” he said. He was referring to Locusts-on-Hudson, Mr. Balazs’s farm near Rhinebeck, N.Y., which will supply as much produce as possible along with some dairy products, thanks to a cow named Narcissa. One of the new dishes is rotisserie beets that are charred on the outside and meaty inside after long, slow cooking. Barley risotto with manila clams is another. The restaurant seats about 100 and will convey a breezy informality that suits the neighborhood: Narcissa is at the Standard East Village, 25 Cooper Square (East Fifth Street), 212-228-3344.

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.

RACINES NY
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.

RIVER CAFÉ
Repairing the damage from Sandy’s floods last year took longer than Buzzy O’Keeffe, the owner of the River Café, had anticipated. The new $76,000 Steinway piano for the lounge has been delivered and tuned. The chef, Brad Steelman is back on board, and he will continue to serve the seasonal American fare for which the restaurant is known. Mr. Steelman has a newly outfitted kitchen, about which he said: “If there was a silver lining to Sandy, this is it.”: 1 Water Street (Old Fulton Street), Dumbo, Brooklyn, 718-522-5200, rivercafe.com.

ROSETTE (Eater)
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.

THE SIMONE
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.

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.

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.

TAVERN ON THE GREEN
The Central Park restaurant, which has been undergoing renovations the last two years, will open its doors April 24 and is accepting dinner reservations. It will have three dining rooms with seating for 400: the Bar Room and lounge, the Central Park Room in part of the area that was once the Crystal Room, and the South Wing, all with the same à la carte menu. The lounge will be first come first served: 67th Street and Central Park West, 212-877-8684, tavernonthegreen.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.