New restaurant and bar openings: August 21–September 3, 2014

Dirty French, Tuome and more roll out in New York City

0

Comments

Add +
Pig Out For Two at Tuome

Pig Out For Two at Tuome Filip Wolak


The following venues are expected to open by September 3rd. Always call ahead, as openings can be delayed.

The Back Room at One57 Two chef stations at the center of this 96-seat American grill in the Park Hyatt showcase seasonal plates like poached-apricot–topped granola for breakfast and lobster four ways for dinner. 153 W 57th St between Sixth and Seventh Aves (212-897-2188, thebackroomone57.com)

BV’s Grill With the help of Joseph Smith (Bobby Van’s), Alan Rosen retools his former steakhouse Enduro, adding tuna tartare and veal milanese to the American menu but keeping the 28-day dry-aged rib eye and New York strip cuts. 919 Third Ave at 56th St (212-935-6800, bvgrillny.com)

Calle Dão Like its Spanish-Mandarin name—an ode to Cuba’s Chinatown, which owner Marco Britti (Favela Cubana) delved into while living in the country—this midtown eatery fuses Asian and Central American flavors, churning out Peking-style chicken, bone-marrow fried rice and ginger-glazed duck empanadas. 38 W 39th St between Fifth and Sixth Aves (212-221-9002, calledaonyc.com)

Dirty French Since opening their small-but-admired deli on Mulberry Street in 2009, Rich Torrisi, Mario Carbone and Jeff Zalaznick have become rock stars of the pasta set, churning out hit after hit (Torrisi Italian Specialties, Parm, Carbone). This year, they’re breaking out of the red-sauced mold. Along with their gritty cocktail lounge, Lobby Bar, the trailblazing trio is unleashing this roughed-up brasserie kitted in ostrich-skin banquettes, distressed carnival mirrors and antique brass chandeliers inside the Ludlow Hotel. Slated to start seating in early September, the Gallic restaurant is “dirty” in the spirit of a martini: “We’re taking something very pure and adding big, bold flavors,” Zalaznick says. Expanding beyond French borders to draw on Francophonic enclaves like New Orleans and Morocco, the menu features classics like duck à l’orange and lamb l’angee but with that Torrisi twist. Think en brochette duck giblets and hearts lanced across a frisée salad, open-shell oysters presented tableside for inspection and côte de boeuf served two ways: the rib eye first, then the grilled-and-skewered cap. 180 Ludlow St between E Houston and Stanton Sts (212-254-3000, dirtyfrench.com)

Egg Shop Capitalizing on the versatility of eggs, this breakfast-minded shop fries, scrambles, poaches and pickles its organic, locally sourced main ingredient to top sandwiches (steak, smoked salmon) and anchor bowls of miso-soaked quinoa and farm greens. 151 Elizabeth St between Broome and Kenmare Sts (646-666-0810, eggshopnyc.com)

Seoul Chicken Top Chef alum Chaz Brown turns out deep-fried bird—both Southern- and Seoul-style—at this Korean-barbecue joint, in flavors like gochujang-buffalo, sriracha-honey and habanero-kimchi. 71 Clinton St between Rivington and Stanton Sts (no phone yet, seoul-chicken.com)

Tuome In 2009, Thomas Chen swapped accounting ledgers for cookbooks, trading his unfulfilling finance job for culinary school and, later, fine-dining gigs at Jean-Georges and Eleven Madison Park. Now the chef takes the lead in the kitchen at this contemporary East Village spot, where he weaves together that classical training with his Asian-American upbringing: octopus in house-made xo sauce and star-anise–braised short ribs with charred shishito peppers. You won’t find any ingredient more than once on the menu, which is broken down into four categories (cold small, hot small, big and sides). As Chen explains it: “The goal is to hit every point—proteins, vegetables, flavor notes—so well they’re only needed once.” 536 E 5th St between Aves A and B (646-883-7811, tuomenyc.com)


Users say

0 comments