This New York interpretation of a Korean sooljib, a spot for drinking, is from Ellia and Junghyun JP Park, the wife-and-husband team who own Atomix, Atoboy and Naro with their partner Hand Hospitality. At the entrance, a cocktail bar, run by Jiyoon Baek, features drinks that lean on traditional Korean spirits. A limited cocktail menu will be on offer for the 44-seat dining room, with combinations like the Cacao Soyuzu, with cacao, bourbon, soy sauce and absinthe, but the focus will be an assortment of sojus selected to pair well with the food. The executive chef, Byeongsoo Yu, who was at Atoboy, delivers a menu of raw seafood items like striped jack and frisée salad; small plates of crisp anchovy pasta and Korean beef tartare; jeon pancakes; larger servings of mala pork belly, and chicken braised in sweet soy sauce with glass noodles; and a few soup and rice dishes. The two-story space has splashes of neon.
Not content with adding countless new Serafinas to their portfolio in recent months, the restaurateurs Vittorio Assaf and Fabio Granato are also expanding their Brasserie Cognac. The menu at this new one, with 85 seats in a Midtown hotel, is similar to the Upper East Side location’s but features more raw bar items. It lists the usual French classics and also has cheese dishes, eggs in the daytime and several burgers and salads. Unlike its sibling, there are no tablecloths.
Round and square pies (whole or as slices), garlic knots and garlic cheese bread are what you’ll find at this compact new pizzeria from the chef Bobby Hellen and his partners Adam Schop, who recently opened Steak Frites nearby, and the filmmaker Stéphane Bibeau.
This will be the third location and the first in Brooklyn for this Taiwanese dumpling house, where the sisters Hannah and Marian Cheng interpret their mother’s recipes. There is a counter and seating for 19 in a minimalist setting resembling their East Village and Upper West Side locations. This new spot will also feature collaborations with Brooklyn restaurants. The first, available through April, will be a peppery Reuben dumpling, a collaboration with Hometown Bar-B-Que. (Opens Saturday)
This nonprofit restaurant in Carroll Gardens, Brooklyn, which trains and employs refugees in food service, has been gradually growing its footprint with an outlet at the Brooklyn Public Library and one planned in Washington, D.C. Now, on March 30, it is opening a food stand at Citi Field, in the Highball Club on the sixth floor. The menu is simple: hamburger sliders, black-eyed pea hummus wrap and tamarind barbecue wings.
For the first time, this TriBeCa restaurant will offer a Passover menu to take home and reheat. It’s non-kosher, meant for two people and contains chopped liver, deviled eggs, matzo ball soup, pot roast and, fittingly from a place known for its pies, a special berry pie with a matzo crust; $120 for pick up only on April 5, from 9 a.m. to 2 p.m. Orders must be placed by Friday.
Harry’s, Adrienne’s Pizzabar
In a few weeks, Harry Poulakakos, his son, Peter, and their partners in Harry’s Restaurant Group will open a Florida branch of Harry’s, their Hanover Square steakhouse in the financial district. It will be the restaurant’s first outpost and will have a sleek clubby look with a mural that evokes Wall Street. The company’s Adrienne’s Pizzabar, based in the financial district, will share the 11,000-square-foot West Palm Beach space with the steakhouse.
Neil’s Coffee Shop
This Upper East Side neighborhood fixture, a classic luncheonette in business since 1940, has closed, as reported by Eater and several websites that cover the neighborhood. The owner, Christos Kaloudis, died on Jan. 3.
The Upper East Side caviar boutique and its restaurant Huso has closed for renovations, stemming from an after-hours fire. Marky’s outlet in Grand Central Market remains open.
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