Opening
The Dynamo Room
The Brooklyn-based Sunday Hospitality Group, which runs everything there is to eat in the Hotel Chelsea, is opening its first stand-alone Manhattan restaurant. Steps from Madison Square Garden, the group is installing a 200-seat steakhouse that embraces some New York traditions with an oyster bar and décor that references the old Penn Station. The chef and a partner, Derek Boccagno, formerly at Café Chelsea, has a menu of classic steaks ($42 to $210), prime ribs, chilled deviled lobster and maitake steak with mushroom bordelaise. (Opens Friday)
2 Penn Plaza (West 33rd Street), 203-297-9477, thedynamoroom.com.
Farzi
Part of a larger group, this restaurant, with an elaborate dining room with black marble, gold veining and plush banquettes, is well represented across India, the Middle East, Canada, London and even in Bellevue, Wash. The food, by the chef Gaurav Chawla, takes liberties with tradition, with dishes like paneer lasagna, charred avocado tikka and smoked lamb curry. Chicken tikka made with goat cheese, keema pie, spiced broccoli florets, and truffled asparagus and mushroom bharta are a few of the dishes that will be served only in New York. (Thursday)
78 Leonard Street (Church Street), 646-499-9040, farzicafeusa.com.
Sushi Akira
Nikki Zheng’s career trajectory has taken her from Tokyo to New York to work with sushi masters at Masa, Sushi of Gari and Sushi Nakazawa. Now, she’s in charge of her own 12-seat counter in a simple storefront with pale wood finishes. Her omakase consists of 18 courses for $195 and might include smoked Spanish mackerel and several cuts of tuna, some aged along with excellent rice. At her side is the chef Jeff Lam from Hong Kong.
317 East 75th Street, 917-921-3239, sushiakiranyc.com.
Reverie
Guy Vaknin, the chef and restaurateur who first attracted attention with his clever vegan Beyond Sushi and has gone on to open more vegan restaurants, is adding this kosher dessert (and appetizer) spot. The pastry chef Makenna Hale comes up with complex, fruit-forward confections like the Sun, which delivers tastes of almond, orange blossom, passion fruit, cantaloupe, apricot, tangerine, caramel and white chocolate. Salads, salt-baked potatoes and mushroom sliders make up some of the savory side, and cocktails with dessert on their minds are part of the picture. (Thursday)
135 Metropolitan Avenue (Berry Street), Williamsburg, Brooklyn, reveriebrooklyn.com.
Saint Urban
This spot has relocated from its original location in Syracuse, N.Y., where wines were poured to match a tasting menu, to the former Veritas space, in Manhattan. In the hands of the chef and owner Jared Ian Stafford-Hill, the choices are a four-course tasting ($148), or seven courses ($188) with inevitable optional extras. The menus change from time to time and have a regional focus. There’s Côte de Beaune to start. Flights of wines to go alongside are priced according to their pedigree.
43 East 20th Street, 646-375-0945, sainturbannyc.com.
Bar Tizio
Jonathan Waxman has added this wine bar next to his Barbuto in the West Village. Wines by the glass number close to 30, with 500 bottles. The food looks to Europe with fresh tajarin pasta, seasonal pizzettes, agnolotti with peas, and a New York strip with romesco on the side. There are 45 seats at the bar and tables. Mr. Waxman also hopes to open a branch of Barbuto in June in the 1 Hotel Brooklyn Bridge, in Dumbo, Brooklyn. His kale salad and roast chicken with salsa verde will definitely cross the East River. (Thursday)
107 Horatio Street (Washington Street).
Closed
Pecking House
The Park Slope, Brooklyn, location for Eric Huang’s popular fiery fried chicken dinners has closed. As reported by Grub Street, the premises have to undergo repairs and, as of now, it’s uncertain if or when a reopening can be expected.
Branches
NADC Burger
This small national burger chain adding New York to its lineup follows Escoffier’s famous maxim — “Surtout faites simples,” keep it simple — to the letter. All it serves is a double, 100 percent American Wagyu patty with American cheese, onions, pickles, jalapeños and a secret sauce on a potato bun, $16. Fries cooked in beef tallow and a vanilla milkshake are also available. Want a salad? There’s a Sweetgreen nearby. A skateboarder, Neen Williams, and a chef, Phillip Frankland Lee, are founders of NADC, which means “Not a Damn Chance.” Mr. Lee’s company, Scratch Restaurants, also has a sushi bar in Manhattan. (Friday)
25 Cleveland Place (Spring Street), no phone, nadcburger.com.
Looking Ahead
The Frick Collection
Along with Fragonard, Ingres and Vermeer, keep Westmoreland in mind when visiting the newly renovated Frick. It’s the name of the cafe being installed on the second floor, in the former Frick mansion on Fifth Avenue, which originally opened as a museum 90 years ago and never had a restaurant. It’s also the name of Henry Clay Frick’s private, sumptuously outfitted railroad car. It will open on June 6 and operate during museum hours. There will be just 60 seats, and upper-level members will have priority for advance reservations. Others, including nonmembers, can book only the same day. The menu, by the chef Skyllar Hughes of Union Square Events, will lean strongly American.
1 East 70th Street, frick.org.
Rockaway Beach Cleanup
With summer on the horizon, Project Rescue Ocean and the Jamaica Bay-Rockaway Parks Conservancy, two nonprofits, are sponsoring a volunteer beach cleanup; it’s on Sunday from 2:30 to 3:30 p.m., at Rockaway Beach and 108th Street in Queens, with refreshments, followed by a rooftop Apero au Souleil with music. The cleanup is free, and the apero costs $25. All proceeds benefit Jamaica Bay-Rockaway Parks Conservancy, and reservations are preferred.
Shopping
Glace Candy
Sasha Zabar has expanded his collection with this new candy store, an adjacent companion to his Carnegie Hill ice cream shop. A typical assortment of sweets like gummies, chocolate-marshmallow bonbons, licorice braids, fruit slices and more, some made in-house, fill bins and jars displayed on shelves. A chilled marble counter permits candies to be folded into a choice of ice creams. (Thursday)
1266 Madison Avenue (91st Street), glaceny.com.
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Florence Fabricant is a food and wine writer. She writes the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside the monthly wine reviews. She has also written 12 cookbooks.
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