Opening
Crevette
Patricia Howard and Ed Szymanski of Lord’s and Dame, the cozy precincts of meat pies and kedgeree, have branched out for a bit of sun on the French Riviera. It only took a couple of short blocks, and never mind its significant London address. At Crevette, French for shrimp, seafood rules; they’re serving mussels with harissa, peekytoe crab with seaweed butter, saffron rice with lobster, steamed skate with fennel and clams, and classic bouillabaisse. “It’s our first non-English place,” Mr. Syzmanski said. The airy setting is done in what Ms. Howard calls rich cream, and tables are covered in napery and set with tall candles. In warm weather the action will sprawl onto the sidewalk. (Opens Wednesday)
10 Downing Street (Avenue of the Americas), 646-397-4073 (text only) crevettenyc.com.
Bar Kabawa
Previously the chef at Momofuku Seiobo in Sydney, Australia, Paul Carmichael is back with this venture and to head the company’s culinary portfolio. At this new bar he looks to the Caribbean (Mr. Carmichael was born in Barbados). He is offering various patties baked or fried and filled with curry crab and squash, goat, kale and oats, along with other small plates. A cocktail fan, he also takes on the daiquiri with choices of rums. Kabawa, his more formal dining room opening in a month, will deploy what he calls “the same ingredient base” as the bar. (Thursday)
Cafe Zaffri
The Twenty Two, a private club and hotel installed in the Margaret Louis home, a late 19th century residence for women, is an offshoot of a similar club in London. Its restaurant, open to the public, is run by Jennifer and Nicole Vitagliano, who own the Musket Room and Raf’s with their partners, the executive chef Mary Attea and the executive pastry chef Camari Mick. Ms. Attea’s heritage is Lebanese, and the menu depends on the region’s rich culinary vocabulary with her personal tweaks. Kebabs are collected into a “skewer service,” pick two. Desserts include a kataifi mille-feuille. There is a plush bar, the garden room is outfitted with wicker, and the gracious dining room has a Tiffany glass ceiling. (Saturday)
Vinile Chophouse
Kevin and Sofia Flannery, the owners of Vinyl Steakhouse, will be spinning more vinyl and searing more steaks at their new spot a couple of blocks away in the former Aldea space. The menu is Italian, and the chef is Joseph Andres Roperti, who worked for Tom Colicchio. Alongside the roster of steaks there is bucatini with caviar, and sea bass with fennel salad.
Lulla’s
We always need another bakery, especially when it’s not your usual croissant and cupcake affair. This one is Venezuelan, baking and selling mandocas, buttery cornmeal fritters; cachitos, flaky pastries with ham and melted cheese; pan de leche, sweet milk rolls crunchy with sugar; and golfeados, sticky buns served with cheese. And, oh yes, croissants. The owner, Ivo Diaz, has brought in his mother, Isbelis Diaz, and the chef Diego Farias from the Diaz’s nearby restaurant Casa Ora. For now, baked goods, sandwiches, coffee are served, with a more extensive menu and cocktails to come.
Huso/Marky’s Caviar
The Florida-based cultivator and purveyor of caviar and other fancies has moved its New York flagship from the affluence of the Upper East Side to TriBeCa, another suitably high-rent district. (The more compact uptown location remains open.) The retail area with white marble counters guards the entrance up front. The restaurant, with bare wood floors and luxurious upholstery, offers a 12-course tasting menu ($265) by the chef Buddha Lo. A lower level chef’s table is stationed near the open kitchen. (Friday)
Sweet Graffiti
Confections by the chef Romina Peixoto take their cue from across the globe. Her vast roster of sweets include a Oaxacan chocolate bar stuffed with corn tortillas, mole and coffee; another inspired by Dubai with tahini and kataifi; pad Thai cookies with peanut butter, lime and coconut; matcha-passion fruit bonbons; and vegan ice cream (pandan coconut) with chocolate sorbet in the middle and a dark chocolate almond shell. (Thursday)
Branches
Jeong Yuk Jeom
The name of the restaurant that opened in Los Angeles in 2018 means butcher shop in Korean. Its New York location has tabletop grills for custom searing, the parade of banchan, and assorted soups, appetizers, bowls and pancakes, define the menu on both coasts. The ground floor has a bar and a few tables with grills; upstairs there are 140 seats, also at grilling tables. (Thursday)
L’Appartement 4F
The Brooklyn Heights croissant and sourdough specialist and wine bar created by Gautier and Ashley Coiffard in their apartment, then expanded to a takeout window in the West Village. It’s also generating long lines for the signature pastries. They’re made breakfast-size, begging for good butter, and as precious handmade cereal bits ($25, $50 a bag).
119 West 10th Street, lappartement4f.com.
Looking Ahead
Babbo and Lupa
Stephen Starr, the Philadelphia-based restaurateur, has taken over Babbo, the Italian restaurant where Mario Batali made his name before allegations of sexual assault were made against him. The executive chef in charge is Mark Ladner, who was the original chef at Del Posto when it was run by Mr. Batali with the Bastianich family, and who is now a partner in Mr. Starr’s organization. Mr. Starr, who continues to make his mark in New York with Le Coucou, Upland, Pastis and the newly minted Louis Vuitton cafe, is also adding Lupa, another Bastianich property, to his collection.
Bryant Park Grill
Of a dozen restaurateurs vying for the opportunity to run the massive Bryant Park Grill, a moneymaker sitting behind the New York Public Library, Jean-Georges Vongerichten nabbed the final chair when the music stopped. His organization replaces Michael Weinstein’s Ark Restaurants, which ran it for 30 years. Plans are for it to close this spring and reopen in about a year.
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