1/1/2024 0 Comments The terminal restaurantTORRISI BAR & RESTAURANT At more than three times the size of the old Torrisi Italian Specialties, with its Frank Sinatra cooking, Torrisi Bar & Restaurant is now in the Puck Building, satisfying an encore requirement for Rich Torrisi to stay in the same neighborhood as the original. T-BAR Tony Fortuna’s Upper East Side hangout known for steaks is relocating into three levels on the edge of the Upper East Side. 119 Avenue A (East Eighth Street), November. SUPERIORITY BURGER The new location near its former spot will provide ample seating for fans of its vegetarian fare. 103 Macdougal Street (Minetta Lane), Sept. The restaurateur Stratis Morfogen, who never thinks small, is reviving a Greek family restaurant that was on East 14th Street from 1910 to 1975. ORIGINAL PAPPAS TAVERNA Its scale is epic, a vast duplex with a wood-burning oven in Greenwich Village. And there will be more.įIVE ACRES A varied American menu from the Brooklyn chef Greg Baxtrom for breakfast, lunch and dinner will be served in a room filled with greenery. Lodi by Ignacio Mattos and Le Rock from Lee Hanson and Riad Nasr have already been established on the street level and JJ Johnson is in the Concourse. They’ve gone Downtown and to Brooklyn to refresh their Midtown magnet. A Revival at Rockefeller Centerįor several years, like the Sport Ice machine sweeping the rink in winter, Tishman Speyer, the owner-manager of Rockefeller Center, has been clearing out most of the complex’s restaurants and adding a new collection. David Geffen Hall, Lincoln Center, October. Its style will bring more jazz than symphony to the hall with a menu that touches on Afro-Caribbean, and iconic New York fare with dishes like bodega-style chopped cheese buns and braised oxtails. It will open soon after the New York Philharmonic returns, and have a street entrance. TATIANA Kwame Onwuachi, who has returned to New York, will run a spacious restaurant named for his older sister in the fully renovated David Geffen Hall in Lincoln Center. Though a scintilla of his native Austria is evident, the food is essentially French with dishes like an updated salmon en crôute. KOLOMAN The chef Markus Glocker and his partners will replace the Breslin in the Ace Hotel in NoMad with a new restaurant named for Koloman Moser, a founder of the Wiener Werkstätte, whose style influences the restaurant’s design. One Vanderbilt Avenue (42nd Street), Sept. Boulud will indeed oversee the new Joji with the chef George Ruan, an alumnus of Masa, at the intimate sushi bar several floors below Le Pavillon and adjacent to Grand Central Terminal. JOJI Imagining Daniel Boulud running a Japanese restaurant is like having Nobu toss salade Lyonnaise. 456 Greenwich Street (Desbrosses Street), late September. HÔTEL BARRIÈRE FOUQUET’S NEW YORK This TriBeCa outpost of the celebrated Champs-Élysées brasserie will offer an easygoing modern French menu conceived by the marquee chef, Pierre Gagnaire, with escargots, sole meunière, cheeseburgers, fish and chips, and their signature mille-feuille dessert. Chefs Make MovesĮSSENTIAL BY CHRISTOPHE Simpler French interpretations like braised black sea bass with razor clams and curry emulsion are what Christophe Bellanca, formerly at L’Atelier de Joël Robuchon, has in mind for his Upper West Side restaurant. The most tempting newcomers are those that till new ground: There are enough cookie-cutter lists of tuna tartare, Caesar salad, fried calamari, grilled branzino and fillet of beef. Well-loved places are reopening in new surroundings or adding nearby satellite locations, and some familiar chefs are rebooting and broadening their repertoires. For others, unsuccessful lease negotiations forced closings, but several soon found new locations close enough to keep their loyal customers. Down time during the pandemic permitted a number of favorites to renovate and some of the city’s major destination areas to offer new dining options. This is a season of restaurant reopenings. New York restaurateurs offer a robust fall lineup despite reduced hours because of staff shortages caused by the pandemic.
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