When he helped start Everytable in Los Angeles in 2016, Sam Polk, a former hedge fund mogul turned restaurant entrepreneur, had his eye on neighborhoods that were long on fast-food chains but lacked wholesome choices. This chain of simple, bright spaces with a refrigerated wall holding prepared foods has 27 outlets in Southern California. Mr. Polk says there will be 60 by the end of the year. He plans to expand throughout California and on the East Coast, where he is about to open stores in New York, one in the East Village and two in Chelsea. From the start, his pricing has been flexible, changing according to the median household income in a particular ZIP code. (A serving of carnitas tacos will be $5.75 in the East Village and $7.75 in Chelsea.) As in the California locations, the food for New York is cooked and packaged in a central kitchen as portions for one person and with a four-day shelf life; preparation is done in the former Pfizer industrial building in South Williamsburg, Brooklyn. “Healthy food is more expensive than fast food, but a central kitchen drives down the cost,” Mr. Polk said. “We are still profitable even at the lower price point in some neighborhoods.” The company also has its own delivery team, and there are plans for two locations in Harlem, one near City Hall, one in the financial district and another in Flatbush, Brooklyn. (Opens Monday)
229 Avenue B (14th Street), 750 Avenue of the Americas (25th Street), 362 Eighth Avenue (28th Street); everytable.com.
Bellini at Harry’s Table
This restaurant from the Cipriani team, named for the cocktail created by Giuseppe Cipriani in Venice, anchors the far western end of Harry’s Table, a slick upscale food hall to open in early June. Maggio and Ignazio Cipriani, the fourth generation in the business who created the Bellini restaurants, will run this fairly formal restaurant. It seats 100 and accented with brass trim and polished wood. A spacious terrace seating 32 overlooks the Hudson River. The menu combines classics like beef carpaccio, vitello tonnato, tortelli with spinach and ricotta, and Chilean sea bass with roasted artichokes with newer creations like langoustine carpaccio and beef Milanese.
235 Freedom Place South (Two Waterline Square, West 60th Street), 212-750-6690, bellinirestaurant.com.
A wait for a wine license delayed this restaurant from the chef Brian Bornemann and his partner, the designer Leena Culhane, who own Crudo e Nudo in Santa Monica, Calif. It’s finally opening, sharing a West Village storefront with an outpost of the popular Los Angeles spot Breakfast by Salt’s Cure. From 8 a.m. to 3 p.m., that cafe will continue serving its well-known oatmeal griddle cakes and pork dishes. But, in the evenings, it will become Bella Dea, emphasizing North Atlantic seafood from the chef Joe Barron. Some of which, like striped bass croquettes and steamed mussels, are heated, not raw. Oysters are strictly East Coast, but the wines, selected by Zoe Wilkins, stretch farther afield, from destinations like Valencia, Spain; Transdanubia, Hungary; and Emilia-Romagna, Italy.
27 Morton Street (Bedford Street), belladeanyc.com.
A feast for the ears and the palate is the theme here. The assorted steak cuts and other choices like mushroom ravioli, salmon and some sushi items are the work of the executive chef Alexander Lord-Flynn. The record collection, music-themed posters and playlist belong to the owners, Kevin and Sofia Flannery, a couple that are also sommeliers. There’s an informal wine bar in the front area and a more formal dining room beyond.
35 West 19th Street, 646-461-7866, vinylsteakhouse.com.
An izakaya takes a Filipino approach in the hands of the chefs Aris Tuazon and Markee Manaloto. (Mr. Tuazon is also a partner.) Udon noodles with short ribs and bone marrow (a play on Filipino beef shank soup) and yakitori skewers threaded with Filipino-style pork belly give you some idea. Drinks like a kosho daiquiri made with Filipino rum, yuzu, mango nectar and a togarashi rim tread similar territory. The room, done in burgundy tones, has a handsome copper-topped bar. (Opens Wednesday)
143 Orchard Street (Rivington Street), 646-329-6875, guguroomnyc.com.
A pergola, bedecked with greenery and set off with potted palms, is the hallmark of this new seasonal outdoor bar from Sunday Hospitality on the cobblestones of Fulton Street in the Seaport District. Tiki drinks, along with beers, wines and sake, accompany hand rolls, snacks like shrimp chips, and noodle or rice bowls.
19 Fulton Street (Water Street), 212-732-8257, makitiki.com.
Pure Grit Vegan BBQ
About two years ago, Kelly Fitzmaurice, a former publicist, was on her way to opening a vegan barbecue joint in Greenwich Village. Then the pandemic began. She retrenched and, last year, began selling sauces and rubs meant to go with vegetables. Now, with Jenny Mauric, her business partner, and guidance from several experienced barbecue and vegan chefs, she has her restaurant with counter service, limited seating indoors and out, and a smoker working overtime. Mushrooms, jackfruit, beans and tofu, along with vegan burgers, chicken and slabs of “meat,” are smoked, fried, grilled or swabbed with the signature sauces. Sides include salads, baked beans and mac and nut-milk cheese.
36 Lexington Avenue (24th Street), 646-449-8782, puregritbbq.com.
This vegetarian pioneer, founded in 1973 by the Moosewood Collective, a group of friends, has reopened. Danica Wilcox, the daughter of Kip Wilcox, a founder, has taken it over. Several of the original collective members are also on hand. Ms. Wilcox, who owned a design store in Mallorca, Spain, has restored some of the Art Deco details of the space, in the former Dewitt High School Building. Service has been upgraded from the previous diner atmosphere. Some original dishes, like the fudge brownie and spanakopita, are on the menu, and newly configured salads rely on Moosewood’s popular dressing recipes.
215 North Cayuga Street (West Seneca Street), Ithaca, N.Y., 607-273-9610, moosewoodrestaurant.com.
For the first time, this upscale fast-food chain is serving a nondairy chocolate shake ($6.19 and up) and nondairy chocolate frozen custard ($4.69 and up) at locations in New York (Astor Place, Midtown East, Harlem, Upper East Side and Battery Park City) and in Florida (Winter Park, Garden Mall in West Palm Beach, Miami Beach, The Falls in South Miami, and in Coral Gables).
Ed Szymanski and Patricia Howard, the owners of the seafood-focused Dame in Greenwich Village, are planning a new restaurant, scheduled to open in early fall, and, as Ms. Howard said in an email, inspired by London establishments like St John, Rochelle Canteen and Quo Vadis. “That style of simple, elegant, seasonal British cooking that’s a long way away from the bangers-and-mash of previous generations,” she wrote. “Lord’s will be perhaps a touch less traditional than those references, bearing the New York farmers’ market in mind.”
Adda Indian Canteen
This Long Island City restaurant, which Roni Mazumdar and Chintan Pandya of Unapologetic Foods have owned since 2018, will be moving to the former Jeepney space in the East Village. A date has not yet been set. They plan to turn the Queens location into a commissary kitchen to support their restaurants, catering and delivery.
201 First Avenue (12th Street), addanyc.com.
Aman New York
A new Aman hotel, the first in New York, will open on Aug. 2. It starts at the 11th floor of the Crown Building, a 1921 gilded tower designed by Warren and Wetmore. That same day, Arva, for Italian fare, and Nama, for Japanese omakase dining, will open on the 14th floor for hotel guests and members of the chain’s private club. The restaurants will welcome the general public later this year.
730 Fifth Avenue (57th Street).
Arthur & Sons
Joe Isidori, a founder of Black Tap Craft Burgers & Beers who owned Arthur on Smith in Brooklyn, drawing from a family name, is again calling on relatives as inspiration for his new Italian restaurant. His paternal grandfather was Arthur Isidori, a butcher in Harlem, and his father was Arthur Isidori Jr., a chef. It is to open in early June.
38 Eighth Avenue (Jane Street).
Pending the release of the New York Michelin Guide in the fall, the inspectors have announced the restaurants they plan to add to the guide, without their accompanying ratings. The 21 restaurants are Antoya, Archie’s Table & Tap, Carne Mare, Casa Dani, Chick Chick, Chutney Masala, Ci Siamo, the Commerce Inn, Dagon, Dhamaka, Dumpling Lab, Falansai, Fradei, Le Pavillon, Mena, Mari, Noz 17, Reserve by Amor y Amargo, Saga, Soda Club and Tacos Güey.
May 25 will be the last day for the Flatiron district branch of this restaurant with outlets in Bridgehampton, N.Y., and Palm Beach, Fla. Eric Lemonides, an owner, said the neighborhood had “not come back” after Covid, citing a lack of lunch traffic and private events that used to sustain the restaurant, as well as high rent.
12 East 22nd Street, 212-228,7557, almondrestaurant.com.
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