New restaurant and bar openings: April 3–9, 2014

Daruma-ya, Tessa and more roll out in New York City

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Sashimi platter at Daruma-ya

Sashimi platter at Daruma-ya Photograph: Jessica Lin


The following venues are expected to open by April 9th. Always call ahead, as openings can be delayed.

Beluga Bar
Fish-roe emporium Caviarteria is behind this chandelier-clad subterranean drinkery, dedicated to champagne, jazz and—obviously—caviar. A grand piano is parked in the corner for live music on Fridays and Saturdays, while the neon-lit mahogany bar offers bubbly-based cocktails like the Dolce Vita (vodka, Grand Marnier, elderflower) and a vodka martini garnished with trout roe. Caviar (kaluga, sturgeon) is served by the ounce with mini blini and crème fraîche, or choose from platters like smoked salmon or foie gras with sliced onions and toast points. 75 Murray St between Greenwich St and West Broadway (212-759-7410)

Da Capo
Anastasios Nougos (Zibetto Espresso Bar) traverses his native Italy for this regional coffeeshop. On the menu are Sicilian granita and Roman cornetti (horn-shaped pastries) for breakfast, with antipasti and panini (mortadella, sopressata) served for lunch. The copper-plated coffee bar—specializing in Nougos's private-label bologna roasts—moonlights as a cocktail bar, offering traditional Italian drinks like a summery Sgroppino. 1392 Madison Ave between 96th and 97th St (646-707-0684)

Daruma-ya
In New York's great noodle pantheon, ramen is the undisputed king. But this 40-seat izakaya—taking over the space atop Sushi Azabu—spotlights ramen's high-maintenance cousin, soba. Noodle master Shuichi Kotani turns out fresh tangles every 30 minutes, grinding imported Japanese buckwheat by stonemill and boiling it for exactly 20 seconds. The resulting strands are deployed in eight dishes, topped with roasted duck, Japanese bottarga or grated yam. Beyond the noodle bowl, Nobuhito Dosei (of L.A.'s Michelin-starred Mori Sushi) dispatches sushi and small plates: live scallops with smoked salt and yuzu juice; deep-fried tofu with nameko mushrooms in dashi; and kobe beef with wasabi and oroshi-ponzu sauce. 428 Greenwich St at Laight St (212-274-0428)

Dziupla
With almost as many K names as the Kardashian klan, Krzysztof Drzewiecki (Nobu) has overseen a trio of Polish spots since '05: Kristophe, Karczma and Krolewskie Jadlo. For his fourth Brooklyn restaurant, the Poznan native takes over longtime pierogi joint S&B and issues a greatest-hits menu of dishes from his other eateries: barbecued wild-boar ribs, beef-goulash-stuffed potato pancakes, and chicken meatballs with dill sauce and beet salad. Named after the Polish word for a tree hollow, the hideaway is decorated with tiled floors, exposed brick walls and an outdoor garden featuring a piano. 194 Bedford Ave between North 6th and 7th Sts, Williamsburg, Brooklyn (718-388-6194)

The Moonlight Mile
Named after a Rolling Stones tune, this brown-spirits temple offers an all-American roster of more than 100 bourbons and ryes, from Kentucky barmen Garry Embry and Jared Schubert. Slugs are available straight, in cocktails like the Kennessee Old Fashioned (bourbon, house-made sassafras syrup, Angostura bitters), or in themed flights, like a local lineup including Van Brunt Stillhouse and Pine Barrens Single Malt. Along with the dark stuff, 12 brass taps offer craft beers (Firestone DBA, Left Hand Milk Stout Nitro) at the 34-seat wood-and-iron bar. For a nosh, find maple-thyme pecans and bacon-fat-roasted peanuts from Greenpoint bakery Ovenly. 200 Franklin St between Huron and India Sts, Greenpoint, Brooklyn (718-389-3904)

Tessa
Cedric Tovar turned out updated French at Bobo and splashy Italian at Rosemary’s—now the Alsatian chef marries the two genres for this uptown tavern. The 1,750-square-foot digs are industrial—subway-grate ceilings, gunmetal stools—but the food is rustic Mediterranean: grilled rouget with fennel marmalade and pickled mustard seeds; razor-clam escabèche with lemon confit and toasted almonds; and venison-loin carpaccio with caper-leek chimichurri and shaved Parmesan. Pastas are house-made, like the linguine for the cacio e pepe, invigorated with Tasmanian pepper and pickled lemon zest. Drew Shields—who spent time popping bottles for Daniel Boulud and David Burke—cruises the Mediterranean coast for the 60-bottle wine list, offering prosecco and South-of-France varietals. 349 Amsterdam Ave between 76th and 77th Sts (212-390-1974)


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