Restaurant and bar openings: January 24-30, 2013

Subject, The Old Bowery Station and more open in New York.

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Pulled pork sandwich at Subject

Pulled pork sandwich at Subject Photograph: Jessica Lin


The following venues are expected to open by January 30. Always call ahead, as openings can be delayed.

Antojeria La Popular Mexico City street foods are the muse of this Nolita newcomer. A menu of antojitos (South of the Border snacks) draws on every corner of the country: Mole-roasted beets rep Puebla in the east; jicama "tacos" filled with raw tuna, mango and habanero recall Guerrerense fare from the southwest; and fried crickets on blue-corn tostadas nod to the Oaxaca region down south. Countering a fiery, chili-packed menu, the cooling drinks program offers seasonal sangrias and beer cocktails. 50 Spring St between Lafayette and Mulberry Sts (646-476-3567)

Avlee Get traditional Greek plates—moussaka, spanakopita—at this whitewashed 25-seat restaurant. Owner Andrew Poulus offers a menu of casual Hellenic favorites, including feta salads, gyros, souvlaki and roasted lamb with potatoes. Drinks also pay tribute to the homeland, with a selection of wines, beers, and iced chamomile tea sweetened with honey and pomegranate. 349 Smith St between Carroll and 2nd Sts (718-855-5125)

Bizarre This gothic Bushwick cocktail bar takes its name (and indie spirit) from a onetime beatnik joint, Cafe Bizarre, in Greenwich Village. Victorian lamps and chandeliers lend the room a sepulchral dimness, while projectors screen experimental films on bare brick walls. A row of eight taps—ornamented with a grinning skull—pour brews both German (Köstritzer) and American (Left Hand Milk Stout). Drinkers in search of a stiffer slug can order classic cocktails (like an Old Overholt Rye Manhattan) or original tipples, including the Naked Susie (cognac, dry vermouth, pomegranate juice, chai tea and simple syrup) and the Abominable Snow Man (rum, curaçao, honey, whole egg). Head downstairs to the basement stage to catch burlesque performers, bands and art shows. 12 Jefferson St between Broadway and Bushwick Ave (347-915-2717)

Clark's Standard This spin-off of midtown warhorse P.J. Clarke's serves classic American diner fare. Outfitted with polished concrete floors and white enamel chairs, the restaurant serves five types of burgers with toppings such as green-chili cheese or blue cheese with bacon, while hot dogs come slathered with condiments like harissa hot sauce and apple chutney. Satisfy a sugar craving with a vanilla milk shake or a scoop of ice cream (salted caramel, wild strawberry) served in a vintage Dixie cup. 636 Lexington Ave at 54th St (212-838-6000)

Isle of Skye Scottish Pub Brooklyn whiskey enthusiasts aren't short on options, with joints like Post Office and Char No. 4 pouring slugs of bourbon to the hard-swigging masses. But serious Scotch drinkers now get their own brown-spirits refuge, thanks to this Williamsburg watering hole. Like its Upper East Side sibling, Caledonia, this pub upholds devotion to Scotland's boozy export, with a menu featuring 200 bottles divided into five distilling regions: Highlands, Lowlands, Islay, Islands and Speyside. Take your draft by the stone fireplace—the slate-walled man-cave, featuring a wood-stave ceiling curved to look like a whiskey barrel—was inspired by Scottish castles. Tartan-waving beers—Belhaven, Innis & Gunn and Fraoch—round out the bar program. 488 Driggs Ave between North 9th and 10th Sts (No phone yet)

The Old Bowery Station The long-running pop-up trend shows no signs of abating: Wilson Tang—head of old-school dim sum standout Nom Wah Tea Parlor—collaborates with the team from Openhouse Gallery for a weekend dinner series. Transforming an old subway station entrance, the Gallery crew installed an open kitchen and reclaimed bowling-alley maple in the raw white space. The modus operandi is Thursday–Sunday themed dinners, with a rotating cast of chefs showcasing cuisines running the gamut from Spanish to Chinese. Kicking off the set is "ABODE: home. style. food."—an intimate, ticketholders-only project from Le Bernardin alum Gregg Drusinsky and home cook Sarah Ashley Schiear. Their seven-course New American menu includes house-made buckwheat noodles topped with guanciale, egg and brussels sprouts, and fisherman’s stew studded with locally sourced baby cuttlefish, razor clams and blue shrimp in a mussel jus. 168 Bowery at Kenmare St (212-966-2842)

Subject Stealthily opened in November, divey booze den Subject is quietly executing one of New York’s most convivial new bar programs, courtesy veteran drinks nerds Matthew Rush (Millesime) and Christopher Harrington (Saxon + Parole). In unassuming digs—red Christmas lights, a wood-trimmed marble bar—the pair is bringing forward-thinking methods to a breezy drinks menu of fresh cocktails, beer-and-shot combos and canned suds. A 1960s Coke machine rigged out with a CO2 carbonator—fizzes up house-made sodas with essential oil flavors, all highlighted in the menu of nine cocktails. Lavender-and hibiscus tonic (along with Brooklyn Gin) gives the classic G&T a feminine update, while orange-cream soda lightens a potent mix of Rittenhouse Rye and green Chartreuse in the Matilda’s Big Brother. Laid-back tipplers can get a beer paired with an infused shot, like a Sixpoint Resin Ale served alongside a slug of mint-honey-sweetened whiskey. A selection of eight cans features craft options (Old Chub Scotch ale, 21st Amendment’s Back in Black) and lowbrow brews (PBR, Tecate). Soak up the liquor with comfort food plates, such as vegetarian chili with cheddar-cheese corn bread, and pulled pork slow-cooked in root beer and sandwiched in a ciabatta roll. 188 Suffolk St between E Houston and Stanton Sts (646-422-7898)


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