Opening
Kellogg’s Diner
The 1928 original, a classic of the genre, has been reborn. The restaurateur Louis Skibar has put Jackie Carnesi, formerly of Roberta’s and Nura in Greenpoint, in charge of the kitchen. (“I love diners,” said Mr. Skibar, whose portfolio includes a few.) At 37, Ms. Carnesi said she no longer had to prove her chops and could concentrate on a menu notable for approachability and affordability. At the same time, you’ll find herbed mayo and marinated tomatoes in the BLT; guajillo-braised short rib hash, a nod to Ms. Carnesi’s Texan roots; huevos rancheros; and nachos. A highlight on Amanda Perdomo’s dessert menu is strawberry pretzel salad. The design, an updated restoration, is by Nico Arze and Matthew Maddy. (Opens Friday)
Rafael
The chef Rafael Hasid brings Mediterranean and Middle Eastern to neighborhood settings. Having successfully planted Miriam in Park Slope, Brooklyn, and a sibling on the Upper West Side, he has now turned his attention to the Upper East Side. This time his name is on the awning; Miriam was for his mother. The townhouse space on several levels is simply done with pale wood, blue accents (a thing this year), some rough-hew stonework and Middle Eastern design touches. The repertoire of the executive chef, Francisco Da Silva Rosa includes shakshuka, Israeli chopped salad and lamb in a burger. (Opens Thursday)
Brass
A challenge when opening a restaurant is the name. Here’s one that has been hiding in plain sight — clever for an American brasserie. The place in question is in the Evelyn Hotel in NoMad, where the entrepreneur Nick Hatsatouris has already opened the Tusk Bar. He has again enlisted Jeremiah Stone and Fabian von Hauske Valtierra as partners for a menu that talks brasserie with an American accent. Mussels with chickpea fritters, an onion tart in a buckwheat crust, Amish chicken rolled around a mousseline of herbs and truffles, and a profiterole masquerading as a banana split are what you’ll find in a room with a vintage piano centerpiece that will be put to use. (Thursday)
Corner Store
Michael Vignola, Catch Hospitality’s culinary director, and Paul Castro, the executive chef of this spot moving in to a space on the edge of SoHo once occupied by Dos Caminos, dress some American classics with luxury touches. Wagyu is in a French dip. A two-pound lobster is escorted by frites, and an apple hand pie comes encased in buttery shortbread. Drinks include martinis, like a sour cream and onion version served with dip and chips. A bar, two dining rooms done in green velvet and leather, and a glass-enclosed patio define the premises.
475 West Broadway (West Houston Street), 212-271-9240, thecornerstoresoho.com.
Dilly Dally
A white storefront and a red awning announce this newcomer to Prospect Heights, Brooklyn. There is a chef’s counter but the place is better defined by unpretentious fare like meatballs, lasagna, ravioli with sage, crackers and dip, Caesar salad, shrimp cocktail and crisp steelhead trout. Dave Patry’s goal is comfort and familiarity, and he is working with the culinary director Diego Moya, a chef with pedigree.
Taqueria El Chato
For the tacos here, using housemade tortillas, the list of fillings has been tightly curated. It includes one with a mix of pork and beef for more juice. The restaurant is the work of Chris Reyes and the chef Gerardo Alcaraz, the owners of Aldama (closing soon to become Bar Aldama) in nearby Williamsburg. Quesadillas and a Vampiro (a crunchy quesadilla with cheese on top) are on the menu.
Bellies
The Wonder food halls have added this children’s restaurant to the mix. The menu features chicken tenders, burgers, pasta, salad, grilled cheese, sweets and drinks. $1.95 to $11.95. The idea is to provide an option for children to enjoy from their own “restaurant” while their adult companions enjoy adult fare like a Bobby Flay steak.
Branches
Salt & Straw
The much adored Portland, Ore.,-based ice cream shop, which already has a presence in six states and national distribution, is opening its first locations in New York City. First up is on the Upper West Side on Saturday, followed by the West Village about a month later. The company, founded in 2011, is known for such innovative and seasonal concoctions as pear and blue cheese, and caramel apple sherbet. (Friday)
Looking Ahead
Chef x Chef
The chef Gabriel Kreuther has created this series to explore the influence of French culinary heritage around the world in Francophone places like Senegal, Haiti and Quebec, and also their impact on French gastronomy. First up will be Pierre Thiam, the Senegalese chef of Teranga in Harlem on Sept. 25 with a five-course dinner, $225.
For reservations: resy.com.
Oktoberfest
This fall, the Bavarian beer and wurst party at Dickson’s Farmstand Meats in Chelsea Market has taken a new approach. It will feature only New York State craft beers and will be a walk-around bash, not a seated event. A bass band will enliven things from 8 to 10 p.m. and after there will be a German disco. Threes Brewing, Industrial Arts and Wild East are some of the breweries represented; the cooks at Dickson’s are whipping up their wurst along with spaetzle, sauerkraut, smoked meats and pretzels. Sept. 27, 8 p.m. to midnight, all you can eat and open bar, $65, dicksonsfarmstand.com.
Michelin
Colorado
The Colorado rankings have been announced. One restaurant, Alma Fonda Fina in Denver, was awarded a star, bringing the state’s one-star total to six.
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