New restaurant and bar openings: May 29–June 4, 2014

Bâtard, Bar Primi and more roll out in New York City

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Rabbit "Flavors of Bouillabaisse" at Bâtard

Rabbit "Flavors of Bouillabaisse" at Bâtard Photograph: Liz Clayman


The following venues are expected to open by June 4th. Always call ahead, as openings can be delayed.

Bar Primi The loss of Peels and its flaky biscuits was a tough pill to swallow, but the mourning period was cut short when word hit that the space would become a haven for another favored carb: pasta, in the form of a bi-level shop from Andrew Carmellini, Luke Ostrom and Josh Pickard, the hit-making trio behind Lafayette, the Dutch and Locanda Verde. Chef Sal Lamboglia, late of Lafayette, oversees the marinara-sauced menu, divided into traditional dishes (spaghetti clams casino, linguine with eight cloves of garlic and bread crumbs) and seasonal items like spinach cavatelli with Piave cheese, and pappardelle with spring mushrooms and marsala. Evoking an old-school trattoria, there are also daily specials, such as Sausage Boss peperonata on Wednesdays—made with links from Carmellini's Madison Square Garden concession—and zuppa di pesce on Fridays. 325 Bowery at 2nd St (212-220-9100)

Bâtard Drew Nieporent is back—well, sort of. It’s not like the revered restaurateur ever really left, operating celebrated spots like Nobu and Tribeca Grill since the ‘90s. But this latest venture returns to the hallowed halls of his restaurant past, the space that held his formative debut, Montrachet, until 2006, and most recently was home to his French fine-dining stunner, Corton, famously helmed by punctilious, Michelin-starred chef Paul Liebrandt. Following Liebrandt's abrupt departure from Corton for the Elm in August 2013, Drew Nieporent has changed gears, enlisting chef Markus Glocker (Gordon Ramsay at the London) to infuse a multicourse European tasting menu with touches of his native Austria: roasted beets "Linzer" with caramelized hazelnuts and red currants; baked turbot with egg yolk and salted pumpkinseeds; and a rabbit "flavors of bouillabaisse" with saffron ravioli and sauce rouille. France dominates the wine list, with a solid lineup of white varietals from the restaurant's namesake, Bâtard-Montrachet. 239 West Broadway at White St (212-219-2777)

Dairy Queen At its first Manhattan outpost, the fast-food chain offers its trademark Dilly bars, GrillBurgers and Blizzards, including an exclusive Big Apple version made with apple pie chunks. 54 W 14th St between Fifth and Sixth Aves (no phone yet)

Von Dolhens Cool off with organic fro-yo (chocolate, peanut butter) or cold brew on tap at this throwback ice cream parlor, which also dishes out Brussels-style waffles on a stick.118 Bedford Ave between North 10th and 11th Sts, Williamsburg, Brooklyn (347-725-4385)


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