Week of September 17-23



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A seasonal pie at Motorino

A seasonal pie at Motorino Photograph: Marlene Rounds

Chef-owner Mathieu Palombino opens this East Village branch of his highly regarded Williamsburg Neapolitan pizzeria. A shorter menu of appetizers and pizzas will be available at the spin-off, including favorites from the original and new creations like the Filetti pie (mozzarella, cherry tomatoes and thyme). 349 E 12th St between First and Second Aves (212-777-2644)

Ed’s Chowder House
Serial restaurateur Jeffrey Chodorow reopens his shuttered steakhouse Center Cut as this venue devoted to the seafood of the Eastern Seaboard. Chef Ed Brown (eighty one) has designed a menu that includes multiple chowders (New England clam, Manhattan with blue crab), a raw bar and entres like herb-crusted skate with horseradish mashed potatoes. Empire Hotel, 44 W 63rd St at Broadway (212-956-1288)

Boxed mac and cheese has fed many a college student, but this annex to Soho comfort-food joint Delicatessen offers a more gourmet option: Twelve versions of the dish range from the Mac Quack with duck confit to the Mac Lobsta’ with lobster, tarragon, cognac and mascarpone cheese. The quirky space itself is worth a visit: The interior is shaped like a giant tube of pasta. 54 Prince St between Lafayette and Mulberry Sts (212-226-8877)

Mercat Negre
Barcelona is among the centers of Spain’s culinary renaissance, and now one of its chefs (and a recent NYC transplant), Oriol Sala Colomer, is bringing a bit of that region’s innovative cuisine to Williamsburg. This sister location of the East Village’s Mercat features an open kitchen in which Colomer will cook shareable dishes, such as grilled red mullet with eggplant puree and marinated endives. 65 Grand St between Kent and Wythe Aves, Williamsburg, Brooklyn (no phone yet)

Compiled by Daniel Gritzer

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