The townhouse space that was, for decades, Lidia Bastianich’s Felidia is now this high-end expression of Korean food, from Tony Park, the Korean-Italian entrepreneur behind Paris Baguette and Essen, in New York. Butcher restaurants at Majang Meat Market in Seoul are an inspiration. Steak cuts can be prime and Wagyu, domestic and imported with different aging methods. A seven-course menu for $110, plus optional additions, showcases techniques for seafood, vegetables, noodles and sweets. “The food is grounded in tradition, using Korean ingredients without Western presentation,” said Joshua Copeland, the manager. It’s all meant for sharing, and tables are equipped with grills operated by servers. The chef, Imsub Lee, 37, a native of Seoul, who worked in New York for the past 15 years, will run the kitchen. It’s visible through a window on the ground floor, and will serve diners at 60 seats in several brown, wood paneled dining areas on two floors. He will take center stage at the 10-seat chef’s counter later this year, when it opens. Mr. Copeland said there would be an extensive wine list assembled by the wine director, Joo Lee. “The previous owners left us a lot of storage space to fill,” he said. (Opens March 22)
243 East 58th Street, 212-970-8888, anto.com.
Started as a pop-up from Breads Bakery, near Union Square, in 2021, this collaboration between Gadi Peleg, the owner of Breads, and the chef Wylie Dufresne, now has a home of its own. It will serve 12-inch pizzas, including classics and inventions like the ploughman with ham, smoked Cheddar and horseradish, and the couch potato, featuring fingerlings with sour cream and bacon. Small plates like salads and chickpea fries, and soft serve for dessert, round out the menu. (Friday)
331 Park Avenue South (24th Street), 212-301-7751.
Mesiba, Bar Bedford
The restaurant scene in Tel Aviv is the inspiration for Mesiba from Bar Lab Hospitality, run by Elad Zvi, an Israeli native. The chef, Eli Buli, also from Israel, offers modernized Levantine fare, like Yemeni pancakes with pickles and tahini, seasonal whole fish with Jaffa fisherman’s sauce, and vegetarian kreplach dumplings with a shaved fennel salad. Aviram Turgeman, an expert on Israeli wines, has assembled the wine list. The greenery-bedecked, high-ceilinged room in the Moxy Williamsburg, a new hotel in Brooklyn, is centered on a curved marble bar. This is Bar Lab’s first New York restaurant. The company has also installed Bar Bedford, in the hotel lobby, where small bites by Mr. Buli are served with cocktails like the New York Sour with wine foam. The back bar’s selection of spirits is movable, for easy access by the bartenders. (Wednesday)
123 Bedford Avenue (North 10th Street), Williamsburg, Brooklyn, mesibabk.com, barbedford.com.
Pierre Loti Mediterranean Kitchen & Bar
A space serving 20-plus Mediterranean and Middle Eastern hot and cold mezze, along with more substantial choices like whole roasted fish, grilled lamb and veal chops, has been installed adjacent to the Pierre Loti wine bar on Irving Place. Wines skew Lebanese, Greek and Turkish, and seating is flexible: bar, high tops and tables indoors and out. (Wednesday)
55 Irving Place (18th Street), 212-777-5684, pierrelotimezze.com.
With liquor license in hand, the partners Roof Alexander, the chef Dan San and the brothers Daniel and David Balk are ready to go full-bore with their new Cambodian spot, focused on contemporary Khmer food. The green papaya salad bok lahong includes beef jerky. Fried bread comes with tom yum butter. Morning glory is stir-fried with salted soy beans, and fresh vegetables accompany lort cha rice noodles.
472 Myrtle Avenue (Washington Avenue), Clinton Hill, Brooklyn, 347-457-5058 lulamaenyc.com.
Fushimi Times Square
Red torii gates are the signature of the Japanese city of Fushimi, near Kyoto. A suggestion of them has been replicated at the entrance to this sprawling new restaurant, where, after 6 p.m. some nights of the week, the emphasis turns to DJs, not chefs. The space housed Hakkasan and, like the predecessor, it’s fragmented, with latticework in several dining areas. The menu is mostly Asian. There are endless sushi options, both classic and inventive, and forays elsewhere with lamb chops with black truffles and lobster bisque.
311 West 43rd Street, 212-245-8881, fushiminyc.com.
Greek restaurants are having their moment in New York, and another whitewashed island-inspired spot comes as no surprise, especially in Astoria, Queens. This one offers a typical menu of items like spreads, zucchini chips, saganaki, dolmades, lamb chops, fish, moussaka and salads.
32-07 30th Avenue (Newtown Avenue), Astoria, Queens, 718-440-9295, nisiastoria.com.
The James Beard Foundation, an anchor tenant for this 16,000-square-foot food hall soon to open on Pier 57, has announced two components in partnership with Google, and a real estate company, Jamestown. There will be a food kiosk, Good to Go by JBF, a takeout stand that will serve new works from a rotating list of established vendors, and Platform by the James Beard Foundation, which will feature dinners, panel discussions, cooking demonstrations, classes and the like from chefs, food personalities, educators and others. Platform has a state-of-the-art kitchen and a dining room that seats 52 at communal tables, with the flexibility to become a classroom, a reception area or lounge. There are also chef counters looking into the kitchen. Event tickets for April are now on sale online, from $65 to $500. A children’s class on April 15 is free. The Platform events will be the premier showcase for the foundation’s public events, though dinners and other events typically held at the Beard House in the West Village and primarily for fund-raising will continue to be held.
Pier 57, 25 11th Avenue (15th Street), platformbyjbf.org.
You can now reserve an elegant Easter Sunday brunch at this Scandinavian restaurant, just steps from St. Patrick’s Cathedral. Three courses, with choices like matjes herring cake and quail egg, warm potato and anchovy soup, mangalista pork collar with radicchio, Scandinavian bouillabaisse, a carrot torte and a bird’s nest dessert with goat cheese parfait, are $155 plus beverages, tax and tip. The brunch is served from noon until 3 p.m.
65 East 55th Street, 212-307-7311, aquavit.org.
Simon Kim’s Gracious Hospitality Management, which runs his Cote Korean steakhouses, plans this fried chicken spot later this year. Seung Kyu Kim, the corporate chef of Cote, will be the executive chef here.
12 East 22nd Street.
Chefs on the Move
Mr. Jagmohan, a graduate of Johnson & Wales University, is the new chef de cuisine at Market Table in the West Village, bringing a mash-up of Caribbean and French influences to the kitchen.
Michelin Guides have announced restaurants to be added to coming California, Chicago and Washington, D.C., guides. In California, in and around Los Angeles, they are Leona’s Sushi House, Niku X and Sushi Yuen; also Bansang in San Francisco, Selanne Steak Tavern in Laguna Beach, and Mabel’s Gone Fishing in San Diego. Chicago has added Avli on the Park, Indienne, Roux, Sueños, The Izakaya at Momotaro, Union and Pompette. And for the Washington, D.C., area, look for Bar Spero, Causa, La Tejana, Mandu, New Heights, St. James, Tigerella and, in Chevy Chase, Md., Opal.
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