Opening
Acru
Word of this restaurant by Daniel Garwood began seeping out in early summer, but opening dates were postponed with clockwork regularity. Landmark status and permits were a factor, the chef said. Now it’s set for early next week. Mr. Garwood is from Tasmania and has worked in Asia, Scandinavia and Belgium before landing the job of sous chef at Atomix in 2022. His partner here is NA:EUN Hospitality Group, known for Atomix, Atoboy, Naro and Seoul Salon, and it’s its first non-Korean venture. Mr. Garwood’s seasonal five- to six-course tasting menu ($95) includes stops at lamb, tomatoes, carrots and dessert, some with Australian references. He plans to lose the tomatoes in place of squash soon. À la carte dishes are served at the bar. (Oct. 16)
Grand Army at Threes
Unlike the multitude of one-off collaborations, this one breaks the mold. Grand Army Bar and its chef, Patrick McLaughlin, are taking over the kitchen at Threes Brewing in Gowanus indefinitely. Crab fries with pimento cheese, karaage, beer-battered cod, a smashed maitake mushroom sandwich and a burger are on the menu.
Wabi Nori
Hand rolls, perhaps embellished with uni or caviar, are sold in sets and as à la carte at this spot with counter and table seating. This is a new direction for the co-owner Hakki Akdeniz, who owns the Champion Pizza chain.
Ánimo!
A bright new option for all-day breakfast satisfies a yen for chilaquiles, molletes, huevos rancheros, enchiladas verdes, barbacoa with an egg taco and sweetly crunchy conchas. The Mexican menu includes lunch items like quesadillas, tortilla soup, tacos and salad, and Mexican coffee and chocolate drinks, all of which wrap by 4 p.m. The owner, Roberto Levinson, who is from Monterrey and worked for 20 years with a hospital group, thought New York needed a dedicated Mexican breakfast restaurant. (Thursday)
Le Coin
A new season brings a new identity for the anchor restaurant in the Gansevoort Hotel in the meatpacking district. This time it’s French (coin means corner), and in the hands of the executive chef Sebastien Chaoui. He’s ready to serve duck confit topped with mashed potatoes for a classic hachis Parmentier de canard, and seared sea scallops in the shell with seaweed salt and blood orange beurre blanc. The art on the walls is mainly photography.
Mission Chinese Food 6
Danny Bowien’s Mission Chinese, which spent part of the summer at Cha Kee’s 43 Mott Street space, has moved next door and will stay through Christmas Day. The hours are from 5 p.m., Wednesdays through Sundays; expect the popular Chongqing chicken wings, kung pao pastrami and ma po tofu.
La Farine Pâtisserie et Café
Jonathan and Rica Hengal have added their take on pastry to the Upper West Side. He’s from Israel, and she’s Moroccan, but much of what they’re turning out in the open kitchen that dominates the storefront is French. Croissants and other viennoiserie, tarts and cakes share the menu with challah on Fridays and, soon, occasional North African items. There are a few ground floor seats and more on a balcony.
Atelier Ariana
Ariana Barkin, a native of Detroit who began working in kitchens while in college, studied at Le Cordon Bleu in London, spent six years in cooking in Paris and settled in Brooklyn in 2020. The pandemic had her selling pastry from her front stoop, but she has now opened a bakery and cafe where the specialties are exceptional croissants and concise pains au chocolat, along with cookies, cupcakes topped with ganache, and well-burnished financiers. A few tables can view the open kitchen.
Looking Ahead
The View
New York’s only revolving restaurant (not counting the dance floor at the Rainbow Room) in the Marriott Marquis opened in 1985, a latecomer to the global trend that got off the ground in the 1960s. The spinning has stopped for an overhaul by Rockwell Group, to provide a more elegant supper club vibe for the 47th-floor dining room (accessible through the 48th-floor bar and lounge). The tourist-friendly all-you-can-eat buffet will be replaced by fine dining run by Union Square Hospitality Group, with a chef yet to be named. An opening is projected for late winter.
Closing
Periyali
Nearly 40 years ago, when a plate of moussaka inevitably meant a trip to Astoria, Queens, Steve Tzolis and Nicola Kotsoni opened this whitewashed dining room in Chelsea with a menu of Greek classics and, most notably, a handful of Greek wines. The couple had already made their mark with Il Cantinori in Greenwich Village, putting Tuscany on the map. Il Cantinori is still in business, but on Oct. 25 they are closing Periyali for good, unable to overcome the lingering effects of the pandemic and competition. “We were always a destination, but not so much any more,” Ms. Kotsoni said. Today you can find spanakopita, tzatziki and piles of zucchini chips across the city, so Periyali might not seem consequential. But those who remember might want to make a final visit.
Chefs on the Move
Sam Rogers
The new executive chef at Clover Hill, the intimate brick-walled, Michelin-starred Brooklyn Heights spot, is this chef, whose résumé includes Momofuku Ko, Jungsik, Per Se and One White Street. He replaces Charlie Mitchell, who left this summer to be the executive chef at Saga.
Michelin Vancouver
Sushi Masuda
This five-seat counter, hidden like a speakeasy, was awarded a star last week, bringing to 10 the total in the category for Vancouver. The chef, Yoji Masuda, also received the young chef-culinary professional award.
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The post Acru, From the Atomix Team, Serves a Tasting Menu With an Australian Twang appeared first on New York Times.