Opening
Bourbon Steak New York
The chef and global restaurateur Michael Mina, first known for Aqua in San Francisco, is now making his New York debut in this grand, bronzed space overlooking Central Park, after scouting dozens of New York locations. The New York cut of his Bourbon Steak brand includes trolleys serving raw bar items, foie gras, steak tartare and salt-baked fish. “There are dishes you want in a steak house but other things, too,” he said. The wine list pays attention to New York, which is unusual for steak houses. The executive chef is Bryan Ogden, whose father, Bradley Ogden, is a notable California chef of Mr. Mina’s generation.
Cafe Mado
The chef Nico Russell and Redwood Hospitality named this all-day replacement for Oxalis after Marie-Louise Point, known as Mado, who ran La Pyramide near Lyon, France. She was to hospitality as her husband, the influential French chef Fernand Point, was to food, so the cafe will strive for welcome. “The pandemic brought us closer to the community,” Mr. Russell said. Coffee, pastries and egg sandwiches are followed by sandwiches, salads and some mains until 8 p.m., with most baked goods from the group’s Laurel Bakery in the Columbia Street Waterfront District. (Opens Saturday)
Strange Delight
The reveal of the name and a few pop-ups last fall fueled the buzz for this Crescent City spot, showcasing oysters and cocktails at an oyster bar with an open kitchen and a skylit dining room. Raw oysters (including locals), oysters Rockefellered and Casamento’s-style charbroiled, shrimp rémoulade and a fried shrimp loaf, are the work of the chef and partner Ham El-Waylly. (Mr. El-Waylly is a contributor to New York Times Cooking.) Anoop Pillarisetti, a Louisiana native, and Michael Tuiach are also partners. (Friday)
Sungold
Sheathed in exposed brick and equipped with a wood-fired oven, this new all-day hotel restaurant offers some uncommon menu choices. The executive chef, Michael King, chars cabbage for a Caesar salad and reconfigures lasagna as coperta (meaning blanket) with sheets of pasta, pork ragù doused with amaro, hazelnut gremolata and a drift of piave. Pizzas and a 22-ounce rib-eye spend time in the wood oven, and the food is also served in the lobby bar and outdoors. (Saturday)
Carne by Allora
There are one-note Italian restaurants for cicchetti, antipasti, pizza, pasta and gelati. This one stars secondi, the main course, with blockbusters like bistecca alla Fiorentina, osso buco Milanese and a Neapolitan braciole, without ignoring the rest of the meal. The executive chef, Pietro Aletto, is also an owner of Grand Street Pizza. The airy, high-ceilinged dining room seats 64.
Diner24
The restaurateurs Stratis Morfogen and Philippe Olivier Bondon, a Parisian and now New Yorker, have opened this shiny new throwback for diner fare. Count on a double smashburger, a full bar, fountain items and breakfast anytime. The 24-hour schedule kicks in on Friday.
Walnut Lane
The chef Jonathan Waxman’s signature chicken with salsa verde is now available under this new restaurant name in nine locations of Wonder food halls in New York and New Jersey. Wonder produces dishes to eat in, take out or order for delivery in partnership with well-known chefs and restaurants like Bobby Flay, Streetbird and Di Fara Pizza; food is mostly par-cooked in a central kitchen, then heated and finished on-site. Mr. Waxman, of Barbuto and Jams, has also contributed recipes for kale salad, charred broccolini, braised short ribs and more.
Hamptons Openings
Arthur & Sons
The chef and restaurateur Joe Isidori is bringing Italian American classics to a barnlike setting that nods vintage. (June 6)
N’Amo
This dockside Italian spot with seafood from the East Coast, like in Dungeness crab ravioli, has replaced Le Fin. (Friday)
Sag Harbor Tavern
The former beloved Dockside will now house an East End version of Red Hook Tavern, in Brooklyn, owned by Billy Durney and taking reservations. (Friday)
Village Bistro
Rowdy Hall relocated to Amagansett, and now serves French fare from new owners. Reservations are accepted and lunch is coming.
Wayan and ma-dé Out East
Until Sept. 2 Cedric and Ochi Vongerichten take over Buttero with Indonesian dishes and tropical drinks from their NoLIta restaurants. (Thursday)
Shopping
The Bakery at Greywind
Pop-up collaborations with various chefs, personalities and brands for Greywind’s bakery have started with Christina Tosi of Milk Bar. A special edition cookie box has three each of confetti-strewn Greta Cookies, from Ms. Tosi, and darkly delicious chocolate-currant hamantaschen, from Greywind’s Jake Novick-Finder, $21, for pickup at the bakery and delivery through the end of the month. Next up the bakery will be joined by Jake Cohen and David Burtka. At least 25 percent of the proceeds will be donated to various charities.
Katz’s Delicatessen and Veselka
To mark the opening of its new Brooklyn location in about two weeks, Veselka will be making pierogi with Katz’s pastrami in the filling for pastrogi, $35 a dozen. The first batch, for nationwide shipping, has sold out but more will be available to ship on June 11.
Looking Ahead
M. Wells
The restaurant will honor the Jura region of France on June 2 at 6 p.m. with a sumptuous five-course dinner that includes a Comté souffle, chicken with morels and five uncommon wines, $195 plus tax, all inclusive.
MAD Monday Debate
MAD, the nonprofit organization founded by René Redzepi and Noma in Copenhagen, will come to New York for a panel discussion on June 24 from 6 to 8:30 p.m. to discuss whether a restaurant can succeed and still take care of staff, community and the planet. The panelists will be Mark Bittman, Edward Lee and Erin Wade. Cocktails will be served.
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