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The chefs Mike Price and Joey Campanaro, whose Blackfoot Hospitality owns Little Owl, Market Table and The Clam, have added this seasonal American spot to their portfolio. If you have been hankering for fermented soy dip with crudités, a king trumpet mushroom tartare with crispy sunchokes, pancetta-wrapped fig saltimbocca, rosemary-brined pork loin, and smoked and grilled beets with braised mustard greens, pearl onions and parsnips, this is the place. You can also dine with less adventure on a Jonah crab salad or a grilled strip steak. The chef de cuisine is Andrew Sutin. The airy space is defined by expanses of windows, whitewashed walls and colorful art.

99 Bank Street (Greenwich Street), 212-597-9099, themarylanenyc.com.

This spinoff of the highly regarded Hunan Slurp features dumplings with a twist influenced by Tsingtao, a coastal city in Shandong Province known for seafood. That’s where the chef Xiaomei Ma is from; her menu includes mackerel dumplings, zucchini and cucumber dumplings, and truffled shrimp toast. Owned by Chao Wang and Lu Dong, the restaurant seats 30 on two levels and is done in futuristic acrylic and stainless steel. (Thursday)

214 East Ninth Street (Third Avenue), 646-559-1330, dumplinglabnyc.com.

No matter the economy it seems there will always be new high-end omakase restaurants dishing pristine sushi. In this compact addition to TriBeCa, the chef, Kazushige Suzuki, formerly the head sushi chef at Sushi Ginza Onodera in Midtown, will produce omakase dinners, $400, with 20 courses (half of them sushi) starting Oct. 22. In the bar, a second chef, Hisanori Yamamoto, is already offering six courses ($153) that blend Japanese with Italian ingredients, a style called Italian Kappo that’s increasingly popular.

20 Warren Street (Church Street), 646-649-3415, exploretock.com/icca.

This sibling to Otis, a restaurant in Bushwick, Brooklyn, has moved into a spacious, repurposed auto body shop that is well windowed, skylit and filled with greenery. The pandemic gave the owners, the chef Scott Hawley and his wife, Michelle Lobo, more than enough time to deal with details like a tandoori oven for breads. The executive chef, Jackie Carnesi, is running the kitchen, producing seasonal fare. The pastry chef, Sam Short, formerly of Blanca, has devised some unusual treats, like a pandan cake.

46 Norman Avenue (Guernsey Street), Greenpoint, Brooklyn, 718-304-5298, nurabk.com.

In New York by way of Dallas, where the entrepreneur Nicki Hamilton’s original restaurant is called Gather Kitchen, is this sleek, counter-service branch in TriBeCa. It mostly serves dishes that are free of gluten and dairy and composed primarily of vegetables, though chicken and beef take center stage in a couple of them.

111 Murray Street (West Street), eatoneseed.com. (check: 917-697-7662)



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