Opening
Cuerno New York
Carne asada has made a comeback to what was known as Time & Life Building in Rockefeller Center. It was on the menu when La Fonda del Sol opened there in early 1960s. Like its predecessor, Cuerno occupies the ground floor but with a Josper charcoal oven used for grilling steaks. There are ceviches and other seafood preparations, tacos assembled tableside, and dishes like charcoal-roasted cauliflower by the executive chef Oriol Mendivil. Folkloric touches and a vibrant mural enliven the dining room, which seats 102 (plus another 100 or so at the bar, on the lower level and outdoors).
1271 Avenue of the Americas (51st Street), 332-269-0094, cuernony.com.
Maison Nur
Midtown and the Upper East Side are no longer the sole hotbeds of top-of-the line French dining in New York. The latest addition is on the Lower East Side with the chef Richard Farnabe, who has put his stamp on many restaurants during his three decades in New York, including Mercer Kitchen and Picholine, in charge of the kitchen. It’s the work of Nur Khan, who has a number of places in his quiver. The French menu with American elements includes tuna tartare, mushroom mille-feuille, gem lettuce salad with peanut dressing, Dover sole, duck breast and steak au poivre. The candlelit art-filled room is outfitted with plush banquettes and a marble bar. (Thursday)
217 Bowery (Rivington Street), 646-668-7738, maisonnur.nyc.
ATIK
An alternative to driving out to Montauk for a seaside supper is this City Island spot, where diners on a waterfront deck shaded by an awning can savor clams in white wine, hamachi tiradito, crab cakes, braised short ribs, lobster ravioli and paella marinera. But don’t count on a lobster roll. The spacious restaurant, which also has indoor seating, is by Rafael Robles, who owns Vistamar nearby, and Josh DeCuffa, a City Island resident. The chef is José Castillo.
555 City Island Avenue (Cross Street), City Island, Bronx, 646-375-3133, atikrestaurant.com.
Meili Rooftop
The chef Peter He’s Williamsburg restaurant has added an indoor-outdoor extension on the eighth floor, with a retractable roof and great views along with Sichuan sizzle. Small plates fired up with dan dan noodles and tamed with vegetable dumplings, among other dishes, can be paired with drinks like the Dragon Lagoon combining mezcal, lychee, lime and ginger. (Wednesday)
Coda Williamsburg Hotel 160 North 12th Street (Berry Street), Williamsburg, Brooklyn, 516-960-1936, meiliwilliamsburg.com.
Koete Omakase
A 10-course omakase lunch on the run (one hour) is $60, and 15-course dinner (plus an appetizer, 90 minutes) is $100. It’s owned by Denise Chung and her daughter, Ayana Chen, who have put the chef Jason Lin and his team at the 20-seat sushi counter. Dessert is extra and the bar is limited to wine, beer and sake.
1695 Broadway (53rd Street), 917-993-4528, koeteomakase.com.
KYU Grab & Go
The New York branch of the wood-fire Asian restaurant in Miami has added a to-go lunch window. Spicy chicken and short rib sandwiches, cinnamon rolls and coconut cake, along with coffee and tea, will be available from 11:30 a.m. until 3:30 p.m., Thursdays through Sundays.
324 Lafayette Street (Houston Street), 929-566-7224, kyurestaurants.com.
Branches
Döner Haus
Döner kebab meats, as they’re done in Berlin, are already coming off the vertical spits and into pide sandwiches with cabbage, onions, lettuce and tomatoes and garlic sauce in the East Village and Astoria, Queens. New locations are being added, including in Bayside last week, and, in about a month, in Hell’s Kitchen.
4004 Bell Boulevard (40th Avenue), Bayside, Queens; 677 Ninth Avenue (47th Street), doner.haus.
Looking Ahead
Dining in Transit
What was on the bygone menus on planes, ships and trains will be the feature of an exhibit of vintage artifacts starting Friday and continuing through Oct. 26 at the New York Historical. A sampling of some of the desserts from the menus will be served at Clara, the museum’s restaurant run by Alex Guarnaschelli. Among them are fresh Strawberry Bavarois from a 1938 crossing on the S.S. Normandie; a Neapolitan ice cream slice from a United Airlines flight, circa 1949; and a 1952 blueberry cobbler from the 20th Century Limited train. Ice creams from recipes in “Good Things to Eat as Suggested by Rufus,” a 1911 cookbook by Rufus Este, a Pullman chef, will also be served on July 4.
170 Central Park West (77th Street), nyhistory.org.
Summer Subway Series
Local cooks who do not have brick-and-mortar restaurants but want to showcase their Caribbean, Filipino, Chino-Latino, Sudanese, Hawaiian and Japanese specialties, have been noticed by the chef Marcus Samuelsson, at his Metropolis downtown. So he is giving them a stage, on the restaurant terrace on Wednesday evenings, from June 18 through Aug. 27, so they can serve their dishes alongside the regular menu. Christian Marcano, the chef de cuisine at Metropolis who has a side gig making empanadas, is also in the lineup.
Metropolis, 251 Fulton Street (Greenwich Street), metropolisbymarcus.com/menus/.
Serafina Mare
A variation on the Serafina formula specializing in seafood is to open in the fall of 2026 in a new residential development, Anagram Turtle Bay. For their 13th Serafina in New York City, the owners Vittorio Assaf and Fabio Granato have hired the chef Antonio Sepe from Avellino, near Naples, in Italy.
300 East 50th Street.
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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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