Weller, who is renowned for her bagels and sourdough breads, now has the title of master baker and chief dessert creator at Bluepoint Hospitality in Easton, Md., a company that owns a collection of boutique restaurants and shops.Please call the restaurant for today's soup selection. And Vanderbilt (45th Street and Vanderbilt Avenue) now has Pita Yeero for Greek sandwiches, Mikey Pomodoro serving Italian fare, ExtraVert for assorted salads, and Little Biggs, a sandwich spot using bread from local bakeries. At 570 Lex (51st Street), there’s Dorado for Baja fish tacos. At its 152 West 52nd Street location, the addition is Bull Chicken for Korean-style fried chicken. There are a handful of new vendors at this company’s Midtown food halls. (Friday through April 2)Ħ0 Thompson Street (Spring Street), 21. Dessert is cheesecake, for which the Florentine restaurant is known. The menu lists artichoke quiche, tagliolini, ravioli with pecorino and veal Milanese, all dressed to kill with fresh black truffles. Osteria Delle Tre Panche at Bistrot LeoĪ monthlong pop-up from Osteria Delle Tre Panche in Florence, Italy, is about to take up residence at John McDonald’s SoHo spot, Bistrot Leo. The space, with brick walls, light wood and assorted seating arrangements accommodating about 30, is underground yet airy.ĥ35 Hudson Street (Charles Street), 64,. Ramen MisoyaĪ second branch of this specialist for ramen in miso broths has opened. There is some counter seating inside and also sidewalk tables.Ģ04 West 14th Street, 64,. Gulzira Jumabekova, a former restaurant manager, offers three different serving styles at this new place: grab-and-go a cafeteria-style buffet counter for hot food, or “hot tray” food, as she calls it and more elaborate dishes to custom order, like hand-chopped salmon burgers, shrimp and grits, and seared foie gras.
The executive chef, Carlos Barrera, from the Lobster Club, emphasizes seafood. (There’s a branch of Magnolia Bakery on the ground floor.) In charge are the restaurateurs and chefs Matt Kliegman, Carlos Quirarte, Noah Bernamoff, Julian Brizzi and Matthew Charles. The second floor is a bar, the third floor a dining room and the fourth is Johnny’s, for private events. The upper floors of this townhouse, which, for over a century, was Hurley’s, a bar attracting the likes of Jack Kerouac, Johnny Carson and David Letterman, have been reimagined. Manhattan West, Pendry Hotel, 385 Ninth Avenue (33rd Street), 21, Pebble Bar Drinks in the lounge, a vibrant setting with expansive outdoor seating, are by Joey Smith, who was at the NoMad, and bar snacks are from Madeline Sperling, the executive chef of Zou Zou downstairs. This cocktail lounge sits above Zou Zou’s, a new Mediterranean restaurant in the Manhattan West development, on the fourth floor of the Pendry Hotel. Trummer calls “the Frank Sinatra era.” (Opens Friday)Ģ87 Park Avenue South (entrance on East 22nd Street), 21,. Music, often live in supper club style, will evoke what Mr. To complete the picture, clusters of plush upholstered furniture are found in a space designed by Giulio Cappellini. Trummer said the name referred to the word “domicile.” Late-afternoon aperitifs, cocktails with small bites, digestifs and nightcaps are assembled by a team that is led by Mr. DOM is in a spacious underground room, with a glowing bar done in striated honey onyx as its cynosure. The Austrian drinks virtuoso Albert Trummer has opened his most ambitious project to date, in the United Charities building in Gramercy (also home to Hawksmoor restaurant).
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There’s a full bar and a small selection of products like olive oil for sale all the food is available to-go.Ħ06 Second Avenue (33rd Street),. A few family-style main courses, including roasted rabbit, rack of wild boar and Tuscan steak, can be ordered in advance. The pastas, just shy of 20 choices, include cavatelli with broccoli rabe and almonds tagliatelle with wild mushrooms and truffles orecchiette in rabbit ragú three kinds of lasagna maccheroncini grano arso (burnt wheat) with duck and mezzelune stuffed with shrimp and mushrooms. Marzovilla’s menu, with a strong nod to her native Puglia, cuts no corners, offering a lengthy list of appetizers that includes panzerotti and Sunday meatballs. The restaurant, serving only dinner for now, is small, with a dozen counter seats, a few high-top tables and an open kitchen at the small bar. Her son made it clear that this was her project, not his, though he is an adviser.
Marzovilla said, adding that she also liked being around people. During the pandemic, she remained at home, making pasta. Now, at 85, she has her own restaurant, a showcase for her excellent handmade pastas, which opened in February. Addolorata Marzovilla, known as Dora, has been cooking for about 70 years, the last 32 of them alongside her son Nicola at his New York restaurants, notably the recently closed I Trulli.
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