Week of September 24-30

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SD26

SD26 Photograph: Dan Hallman

SD26
Father-daughter team Tony and Marisa May have renamed, relocated and reopened their Italian fine-dining institution, formerly known as San Domenico NY. The modern trilevel space overlooking Madison Square Park features the stylings of San Domenico executive chef Odette Fada. She and chef de cuisine Matteo Bergamini tested an updated menu while travelling through Italy (and simultaneously filming an Italian TV show about their adventure). Dishes—such as butternut-squash gnocchi with chicken liver and fried sage—can be ordered in either small or large sizes. A 70-seat wine bar and lounge holds an Enomatic wine-preservation system, so that 24 selections from the 10,000-bottle list can be offered by the glass. 19 E 26th St between Fifth and Madison Aves (212-265-5959)

Blue Elm
Chef Malik Sall was born in Senegal, grew up in France and worked in Asian restaurants (China Grill, Asia de Cuba) here in New York, resulting in the global culinary approach at this small restaurant. His eclectic menu presents shareable dishes such as halibut with pumpkin biscuits. 198 Orchard St between E Houston and Stanton Sts (212-777-7733)

Il Cantuccio
Biscotti, in English, refers to a specific type of twice-baked cookie. But in Italy the proper word for that confection is cantuccio, which is the specialty at this New York branch of a reputable Tuscan bakery. In addition to the sweets, pizza, schiacciata (Tuscan focaccia) and the region’s famous saltless bread will be baked daily. 91 Christopher St between Bleecker St and Seventh Ave South (212-647-8787)

Pasta Bar at Ancora
Tony Fantastico, chef-owner of the Italian restaurant Ancora, expands the venue with this small-plates bar decorated with celebrity photographs from paparazzo Ron Galella. Pastas like trenette with pesto, string beans and potato can be ordered individually or as part of a tasting trio, along with other bites such as fried mozzarella sandwiches and meat-and-cheese plates. 11 Stone St between Broad St and Broadway (212-480-3880)

Robataya NY
The restaurant group that brought us Sakagura and Curry-ya unveils this robata grill and izakaya, designed to look like a traditional kura (brewery), with a stone garden and plenty of bamboo. Items like seasonal fish from Japan, vegetables and meats like Wagyu beef will come from the grill. Small plates, meanwhile, include kamameshi (rice cooked in an earthenware pot with a variety of toppings). Sake, shochu and beer will be available once the liquor license clears. 231 E 9th St between Second and Third Aves (212-979-9674)

Compiled by Daniel Gritzer

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