Week of March 4-10

Pies ’n’ Thighs
Chef-owners Carolyn Bane, Sarah Buck and Erika Geldzahler developed a cult following cooking fried chicken and other Southern specialties at Williamsburg’s Rock Star Bar. Their venture became so popular that they decided to open a stand-alone restaurant. Their famous chicken will be on the menu, alongside other classics, including shrimp and grits, pulled pork and, as the name suggests, pie. 166 South 4th St at Driggs Ave, Williamsburg, Brooklyn (347-529-6090)

Dutch Boy Burger
Matthew Roff opens a burger joint connected to his Crown Heights bar, Franklin Park. Until 11pm, diners can order from a menu that includes grilled seven-ounce burgers like the Dutch Boy (cheddar, mushrooms, caramelized onions), along with milk shakes made from Blue Marble ice cream; after the restaurant closes, bargoers can continue to order the full menu at the bar. 766 Franklin Ave between Lincoln and St. Johns Pl, Crown Heights, Brooklyn (no phone yet)

Hecho en Dumbo
Last fall, partner Ethan Smith and chef-owner Danny Mena (the Modern) closed their Dumbo restaurant to open this larger version across the river. An expanded menu of small plates typical of Mexico City, such as picaditas de jaiba (rounds of masa with Dungeness crab, avocado and jalapeo oil), will be served, along with mixed drinks like margaritas and micheladas. 354 Bowery between Great Jones and E 4th Sts (212-937-4245)

Lizarran
The first stateside location of this Spanish tapas chain opens in theformer Cendrillon space. A selection of pintxos—savory bites, like skewers of Basque sausage and Emmentaler cheese—will be ferried around the room on trays, in addition to a menu of larger plates. 45 Mercer St between Broome and Grand Sts (no phone yet)

Pain D’Avignon
The naturally fermented loaves from this Long Island City wholesale bakery already grace the tables at restaurants like Eleven Madison Park and Corton; with the opening of the first retail location, it’s now easier to bring the bread home. Essex Street Market, 120 Essex St at Delancey St (212-673-4950)

Pulino’s Bar & Pizzeria
Restaurateur Keith McNally (Minetta Tavern) has teamed up with pizza whiz Nate Appleman to open a 130-seat rustic-Italian restaurant. While Appleman made his name baking Neapolitan-style pies at San Francisco’s A16, the wheels here will cleave more to American tradition: thin crusts, and with none of the charring common to Italy’s version. Most dishes will be cooked in one of two wood-and-gas fired ovens, and the meat will come from whole animals butchered on site. Look for it everywhere, including in the salami cotto pie. 282 Bowery at Houston St (212-226-1966)

Compiled by Daniel Gritzer and Jordana Rothman

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