Restaurant and bar openings: April 28--May 4, 2011

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  • Photograph: Jolie Ruben

    The Dutch

    The Dutch

  • Photograph: Jolie Ruben

    The Dutch

    The Dutch

  • Photograph: Jolie Ruben

    The Dutch

    The Dutch

  • Photograph: Jolie Ruben

    The Dutch

    The Dutch

  • Photograph: Jolie Ruben

    Little oyster sandwiches at the Dutch

    Little oyster sandwiches at the Dutch

  • Photograph: Jolie Ruben

    White boy Asian ribs at the Dutch

    White boy Asian ribs at the Dutch

  • Photograph: Jolie Ruben

    Egg okonomiyaki at the Dutch

    Egg okonomiyaki at the Dutch

  • Photograph: Jolie Ruben

    Dutch Courage at the Dutch

    Dutch Courage at the Dutch

  • Photograph: Jolie Ruben

    Andrew Carmellini, Josh Pickard and Luke Ostrom of the Dutch

    Andrew Carmellini, Josh Pickard and Luke Ostrom of the Dutch

Photograph: Jolie Ruben

The Dutch

The Dutch

Bagel Schmagel Bagels are made the old-fashioned way—kettle-boiled and hand-rolled—at this charming caf and espresso bar. The cream cheese is whipped up in house every morning, and customers can choose their own blend of mix-in ingredients, like scallions, pimentos and sun-dried tomato, that are folded in to order. The space is outfitted with white marble tables and an antique tin ceiling. 7510 Third Ave between 75th and 76th Sts, Bay Ridge, Brooklyn (718-833-1774)

Bottega Falai Chef-owner Iacopo Falai expands his downtown holdings with this fourth venue. The Italian market features house-baked goods (baguettes, bomboloni), pantry staples (illy coffee, Tuscan olive oil), and takeout offerings, including panini, pastas and sauces. 267 Lafayette St between Prince and Spring Sts (212-334-3132)

Breukelen Bier Merchants More than 500 international beers, all organized by region, are on offer at this Williamsburg shop. You can pick up a few bottles, fill a growler from one of 16 draft lines, or sit down and enjoy a brew. The space—outfitted with reclaimed barn-wood tables and photographs of pre-Prohibition Brooklyn breweries—also doubles as a caf, serving pressed sandwiches on Tom Cat Bakery bread along with the suds. The menu includes Schaller & Weber bratwurst and sauerkraut on pretzel bread, and Salvatore Bklyn smoked ricotta, prosciutto, caramelized onions on ciabatta. 182 Grand St between Bedford and Driggs Aves, Williamsburg, Brooklyn (breukelenbiermerchants.com, 347-457-6350)

Coolhaus Ice Cream Sandwiches This fleet of roving ice-cream sandwich trucks gained a cultish following in Los Angeles. The New York operation features most of the same baroque, artisanal flavors—including blueberry-ginger ice cream and red-velvet cookies—and sizing options. Choose from one-story, two-story or skyscraper (five scoops and six cookies) versions. New to this outfit: hot toppings (like sea salt caramel and Mexican chocolate sauces) and iced Blue Bottle coffee. For locations, visit twitter.com/coolhausny (347-640-4287)

The Dutch Andrew Carmellini, Josh Pickard and Luke Ostrom—the white-hot team behind Italian hit Locanda Verde—turn to good ol' American eats for their highly anticipated sophomore effort. The newest joint, a resurrection of the Cub Room, boasts late-night hours and a freewheeling menu, completing Carmellini's progression from haute golden boy (Caf Boulud, Lespinasse) to champion of lusty plates and raucous settings. Carmellini plays off the country's diverse influences with a broad spectrum of dishes. Fried chicken, dry-aged steaks and peel 'n' eat prawns all get their due, but so do smoked chicken papriks, yellowtail dressed with daikon and soy, and lamb-neck mole with chayote and red rice. Guests can drop by the airy oak bar or adjacent oyster room—lined with cream-painted brick walls and floor-to-ceiling windows—to order from the full menu. Drink selections include a 250-bottle wine list, craft beers and a cocktail menu, offering both updated classics and more creative concoctions, such as the Dutch Courage, a mix of gin, kumquat marmalade and grapefruit with a citrus salt rim. 131 Sullivan St at Prince St (212-677-6200, thedutchnyc.com)

Gorilla Cheese NYC Ten versions of grilled cheeses are available at this roving truck. Look for special melts, like the Brooklyn, made with Asiago, prosciutto di Parma and aioli, and the Fresh Motz, a mix of pesto, tomato and mozzarella. Extras include eight dipping sauces, ranging from sweet ginger to sriracha soy mayo, and sides, including macaroni-and-cheese bites, Tater-Tots and the grilled cheese's best friend: tomato soup. For locations, visit twitter.com/gcnyc1 (347-674-7455)

Gravy Partner Kenneth Halberg and chef Michael Vignola, both vets of Strip House and Michael Jordan's Steak House, reunite for this modern Southern eatery. The colorful 6,000-square-foot space features red banquettes, a geometric-patterned suede wall and 50 handblown globe lights hanging from the ceiling. Perch at the hickory bar for a classic Sazerac or a Category Six—an update on the Hurricane made with the rum, passion fruit and lime juice. Modern twists on down-home flavors make up the savory menu: crawfish gumbo fritters with tomato aioli, scallops with honey grits and toasted corn relish, and black-eyed pea hummus with preserved lemon and smoked pimenton. Desserts, on the other hand, stick to the classics, including apple, peach and chocolate-pecan pies. 32 E 21st St between Broadway and Park Ave South (212-600-2105)

Pop Pub This sleek beer-hall spin-off of Pop Burger dishes out the same nightly menu of refined junk food as the original. Find the signature sliders—a pair of miniburgers topped with American cheese and Russian-style dressing—as well as mozzarella sticks, a lobster roll and a steak sandwich. The cedar-paneled tavern offers 15 craft beers on draft, such as Dogfish Head 90 Minute IPA, Delirium Tremens and Southampton Double White. New to this location: a breakfast menu of French-toast sticks, doughnuts, and a bacon-and-egg sandwich on brioche. 83 University Pl at 11th St (212-477-7574)

Sergimmo Salumeria Imported and house-made salumi, including sopressata and cacciatore, are the specialties of this Italian deli and caf. Mozzarella, ricotta and the dried mozzarella scamorza are also made fresh daily, and the spot stocks pedigreed provisions, like Delverde pasta and San Marzano tomatoes. Hell's Kitchen lunchers can snag one of the Carrera-marble tables for a quick salad, pasta or panino on Pain d'Avignon bread. Look for the VIP (Very Italian Panini), which layers prosciutto di Parma, fresh mozzarella, olive oil, fig spread and arugula on ciabatta. 456 Ninth Ave between 35th and 36th Sts (212-967-4212)

Surfish Bistro Lima-born Miguel Aguilar revisits his native cuisine at this pint-size restaurant in Park Slope. Ten different ceviches, plus mains and tapas, including chicharrn sliders and pork tamales with aji chili pepper, make up the Peruvian-influenced bill of fare. The narrow 28-seat space is decorated with abstract paintings and a wall painted avocado green. 351 Fifth Ave between 4th and 5th Sts, Park Slope, Brooklyn (718-832-8200)

That Burger Tent Indie thrifters can grab a burger at the Artists & Fleas market. Owner Dan Petersen grills patties made with a proprietary LaFrieda mix of short rib and brisket and stuffs them in Martin's Famous potato rolls. You can order yours with toppings like jalapeos, American cheese and Brooklyn Salsas. After scarfing one down, you'll be ready to dig through retro vinyl and vintage threads all afternoon. 70 North 7th St between Kent and Wythe Aves, Williamsburg, Brooklyn (thatburgertent.com)

Tiny's and the Bar Upstairs Restaurateur and nightlife impresario Matt Abramcyk (Smith & Mills, Warren 77, the Bunker) teams up with siblings Ana and Jack for this bi-level American eatery. Take a seat at the pressed-copper bar upstairs for a classic cocktail or one of ten American and Belgium draft beers, including selections like Coney Island Lager and Gulden Draak Triple Ale. The space below is divided into a white-tiled room with a bar in front and a back dining room outfitted with a fireplace, brick walls and dark-orange banquettes. Chef John Martinez (Mercer Kitchen) dishes out simple fare like soups, salads and sandwiches at lunch, and dishes such as peekytoe-crab dip, roasted oysters and grilled mackerel for dinner. 135 West Broadway between Duane and Thomas Sts (212-374-1135)

two8two Burger Choose from a simple menu of burgers, quarter-pound hot dogs and french fries at this 55-seat wood-and-brick tavern. The signature burger is made with a beef patty (sourced from local butcher Los Paisanos) that is topped with poblano chilies and a secret spicy creamy sauce, and sandwiched in a Martin's roll. Eight draft lines dispense craft suds, like Sixpoint IPA and Kelso Belgian Pale Ale at the chestnut-wood bar, while the bottle list covers standards, including Budweiser and Stella. 282 Atlantic Ave between Boerum Pl and Smith St , Carroll Gardens, Brooklyn (718-596-2282)

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