Opening
Third Falcon
There are raw bars across the dinnerscape; a bistro tuned in to Northern France can’t be without one. Cali Faulkner, an alum of Crown Shy and Eleven Madison Park and the owner and chef of Third Falcon, spent time in the region while working in Paris. Sole meunière, a dish that wowed Julia Child when she first arrived in France, here comes with summer squash, evidence also of Ms. Faulkner’s passion for local produce. Lush desserts include buckwheat sticky toffee pudding, and brown butter-Calvados ice cream. Also on the concise menu in the light, spare restaurant trimmed in marine blue, are kouign-amann with caviar and côte de veau with apples. The wine list is brief, and there are ciders.
Cecilia
Bistro fare, the likes of which you can order without consulting the menu (roast chicken, burgers, iceberg wedge and chopped liver), comes from the kitchen of the executive chef Adam Rule at this East Village spot. Russell Steinberg, an actor and emcee, is smashing a bottle of bubbly at the bow of this debut.
Bar Enzo
We’re well-versed in red sauce Parms and the like, but red sauce drinks? In this homey second floor lounge, decorated like Nonna’s apartment, the cocktails borrow from the plate, with meatball spices infused into the Steinway & Ditmars, a take on the Michelada. The Bambino has red wine, cola and ginger, and Negronis and spritzes are also on call. The drinks are the work of Steven Lewis of Attaboy. The bar is the work of Greats of Craft, which has a location in Manhattan and specializes in craft beers. As for nibbles, you can get rings of taralli.
Le Bar Penelope
Let’s hope that getting a drink at this richly appointed, well-draped new lounge adjacent to the Greek restaurant Avra on the Upper East Side doesn’t involve a wait like the one endured by Ulysses’s wife, Penelope. Despite the name and that it’s run by the Avra people, it isn’t Greek. Champagne is the libation of choice alongside luxe tidbits like caviar and shellfish. (Thursday)
Hercules Mulligan
This brand of spirits and ready-to-drink cocktails, named for a Revolutionary War hero and spy who was also a tailor, has opened a taproom for its products and cocktails, including a couple of beers exclusive to this location. It’s in a part of New York, the South Street Seaport, filled with Colonial history. Mulligan, an 18th century immigrant from Ireland, opened his tailoring shop in this neighborhood. There are a dozen Hercules Mulligan cocktails using ingredients of the period like rum, rye, ginger and bitters. Bar snacks are also served.
Pen Top Rooftop
The former Salon de Ning atop the Peninsula New York on Fifth Avenue has become a thickly planted terrace serving light food (charcuterie, burrata, cheesecake), cocktails and wine.
Branches
Serendipity3
After 70 years selling Frrrozen Hot Chocolate and hosting birthday parties, the over-the-top Upper East Side dessert magnet for children and celebrities has spun off a new location in Times Square. It’s bigger and bolder than the original, if that’s possible.
Medium Rare
Another expression of the prix fixe steak formula shared by Le Relais de Venise L’Entrecôte and Skirt Steak, this one has landed in Murray Hill. Based in Washington, D.C., with outlets nationwide, the featured cut is culotte, a.k.a. picanha, prized in South America, the rump or sirloin cap ($34.95 with fries, bread and salad, with seconds).
Sushi by Scratch
The eighth of this chain of inventive sushi restaurants, started in Los Angeles in 2013 by Phillip Frankland Lee and his wife, Margarita Kallas-Lee, has landed in NoMad. The formula is three seatings a night for 10 guests each ($245 per person plus 20 percent service).
Reserve Cut
The financial district kosher steak house has also found a home in Midtown East. Sushi, kosher Wagyu from Texas and prime kosher beef are featured.
109 East 56th Street, 212-242-4600, reservecut.com.
Canto
Snugly ensconced in the West Village, this Italian spot now has a sibling in the Lincoln Center neighborhood. The menu brims with the classics; the bar is central to the design.
Looking Ahead
New York City Wine & Food Festival
Among more than a dozen new events at this annual citywide bash, in support of the charity God’s Love We Deliver, is a dinner, Oct. 17 at 7 p.m., $313.07, at Bungalow in the East Village, a guaranteed hot ticket after the three-star review by Priya Krishna in The New York Times. Or for something less intimate, there’s Gin & Juice by Dre & Snoop, Brooklyn Eats & Beats, a walk-around tasting with more than a dozen chefs, also on Oct. 17, 7 to 10 p.m., at the Brooklyn Army Terminal at 58th Street in Sunset Park, Brooklyn, $188.23, or $240.25 for early admission, nycwff.org.
Recycling
The Cork Collective
For its 40th anniversary, Rockwell Group has started this wine cork recycling initiative. “Our pro bono projects have been some of the most significant we’ve done,” said David Rockwell, the founder. They pick up corks in designer receptacles and starting Thursday will deliver them in specials cork-clad clean-energy vehicles to the processor. So far, Union Square Hospitality Group, Coqodaq and Melba’s, among others, have signed on. The group expects to collect more than 20,000 corks each month. They hope to use them for flooring, soundproofing and insulation. Amorim Cork in Portugal is a partner.
Cork recycling, corkcollective.org.
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