Sobre Masa Tortilleria
Having successfully tested the waters with their cafe, Sobre Masa, in Williamsburg, Brooklyn, Zack and Diana Wangeman are opening a more ambitious place: a tortilla factory and restaurant that will eventually include a retail store and bar. Here, Mexican ingredients and their own corn tortillas will be for sale. To make their tortillas, they are importing more than a dozen varieties of heirloom corn in a rainbow of colors; about 20,000 pounds, in sacks, are stacked throughout the premises. A glassed-in, tortilla-making area is adjacent to the future shop; beyond is the dining room and bar. Mr. Wangeman came from Oaxaca right after high school and studied at the Culinary Institute of America to become a pastry chef, and worked at El Celler de Can Roca in Spain and Per Se in New York. He returned home to deepen his understanding of Mexican cuisine, and later, back in New York, opened pop-ups featuring traditional Mexican ingredients. His wife, a physician whose mother, Carina Santiago Bautista, is the owner and chef of Tierra Antigua near Oaxaca, joined him in the business. Mr. Wangeman said they feature tacos al pastor and that their gringas are made with corn tortillas instead of the more typical wheat but that they use cacahuazintle, an heirloom varietal that is soft and white like wheat flour. There are also side dishes, and the drinks menu focuses on mezcals, tequilas and other Mexican spirits.
In the rather grand space that housed Rotisserie Georgette, brick walls replaced Portuguese tiles, and an open kitchen was expanded with a pizza oven to accommodate this Italian restaurant. It’s the work of Nick Pashalis and Nick Tsoulos, who just opened one of their Anassa Tavernas in Battery Park City. A fairly typical lineup of thin-crust pizzas, appetizers like fritto misto and baked clams, salads, pastas and main dishes is the work of two chefs, Balente Barroso and Jesus Candia. There is an aperitif session from 4 to 6 p.m. daily, when cocktails and wines by the glass are served with bar snacks from a special menu.
The chef Bryce Shuman, who rose to prominence at Betony after working at Eleven Madison Park, is the executive chef at this replacement for Covina in the Park South Hotel. A palette of rose and green defines the décor. The menu is American fare, much of it prepared over wood or charcoal, or smoked, including a smoked half chicken, grilled short rib, black pepper-maple ribs and grilled hen-of-the-woods mushrooms with lentils. (Wednesday)
Latin American food from Felipe Donnelly and Tamy Rofe of Colonia Verde in Fort Greene, Brooklyn, is the focus of this replacement for Gabriel Stulman’s Simon & the Whale in the Freehand New York hotel. It’s actually a reprise of the restaurant Comodo, which the couple owned in the West Village from 2012 to 2017. Here, they’re serving lamb sliders on Brazilian pão de queijo buns, and tilefish in a mushroom and mezcal mole, in addition to breakfast. (Wednesday)
Described by the owners, Barry Dry and Tom Rowse of Parched Hospitality, as an Australian brasserie with global flavors, this ground-floor restaurant in the Hotel Hendricks will have David Taylor, formerly of BRG Hospitality in New Orleans, as executive chef. Grilled octopus with caramelized eggplant, whole roasted branzino with sweet and sour fennel, and a lamb shoulder for two with mint anchovy marinade are some of his preparations. (Thursday)
Kyma Hudson Yards
This Greek restaurant with a branch in the Flatiron district, and a location in Roslyn, N.Y., has opened another. This one has Hudson Yards in the name, but that’s a bit of a geographical stretch. It offers outdoor seating.
Pig Beach BBQ
The second location of Shane McBride and Matt Abdoo’s Brooklyn-based barbecue joint in Queens is even larger, seating up to 800 ’cue fans. The service is counter-style, the seating is indoors and out, and there are three bars. In addition to the signature meats like smoked pork shoulder with Hatch vinegar sauce, and the Pig Beach burger, there are specials like Greek-style smoked lamb shoulder and Cuban mojo ribs. (Saturday)
One19 Wine Bar + Food
Pull aside the curtain in the back of the deli at 119 Essex Street and you’ll find a speakeasy-style Italian wine bar from Matt Rojas and Gianni Cavicchi. Mr. Rojas, the chef and an owner, who was at Rouge et Blanc, and Mr. Cavicchi, the sommelier, formerly of Nice Matin, will serve small plates like bruschetta with ricotta and truffled honey; preserved tuna; and burrata with smoked cherry tomatoes and green pea pesto, to accompany wines made from uncommon varietals like schiava from Trentino Alto-Adige and albana from Emilia-Romagna. (Thursday)
An exterior glass elevator whisks visitors to the observation level of this new Midtown skyscraper. In addition to the ride and the view, there will be food and drink from Danny Meyer’s Union Square Events, a division of his Union Square Hospitality Group. The menu mostly features New York City classics, and is served indoors and on outdoor terraces. Access requires a ticket, starting at $33. (Thursday)
Philippe Massoud has opened a branch of his Lebanese restaurant in Washington, in the city’s waterfront area. For Mr. Massoud, who had been at Neyla in Georgetown before opening Ilili in New York, it’s a return. He is assuming an executive chef role, with Walter Silva, an executive chef, at his side at the new location.
Through Nov. 13, this high-end, much-lauded New York omakase restaurant will be in residence at the Four Seasons Hotel Miami. It’s not the first pop-up for the restaurant, which also has branches in Washington, D.C., and Aspen, Colo. A 19-course omakase, $250, will be served.
Chefs on the Move
Mary Attea and Camari Mick
Ms. Attea, who worked at Annisa and High Street on Hudson, has taken the reins of the Musket Room in NoLIta, with Ms. Mick as pastry chef, and changed the restaurant’s focus. She has replaced its original New Zealand inspiration with a more global approach incorporating Asian and Middle Eastern touches. There are two seven-course tasting menus, one vegan, the other omnivore, each $95. They also offer à la carte dishes.
Jean-Paul Lourdes and Frances Tariga
At the Standard Grill in the meatpacking district, Mr. Lourdes, a native of New Zealand who grew up in Japan, is now the executive chef. He worked in Singapore and New York. Ms. Tariga, who is from the Philippines and worked at Buddakan and Catch in Manhattan, is now the chef de cuisine. They favor sauces like seasoned aiolis, romesco, chermoula and rémoulade with many dishes on a menu that looks to Europe and Asia.
Justin Bazdarich, the chef and an owner of Oxomoco and Xilonen in Greenpoint, Brooklyn, will expand his repertoire late next month in partnership with the restaurateur John McDonald. Mr. Bazdarich, who described Oxomoco as based on wood-fired cooking and Xilonen as vegan, will explore seafood-centric, coastal Mexican cuisine in the new restaurant that replaces Mr. McDonald’s Burger & Barrel in SoHo. He plans to have crudos, seafood tostadas, whole fish in masa batter and other Baja California specialties, including items made with flour tortillas, in a space that will be decorated with folk art.
Michael Solomonov and Steve Cook will open a branch of their Israeli restaurant in Philadelphia on the roof of the Hoxton hotel in Williamsburg, Brooklyn, in early December. It will specialize in charcoal grilling, and the owners will partner with Boka, a Chicago restaurant group, to run it.
Lidia Bastianich and her partners have closed their townhouse flagship after 25 years. The building has been sold.
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