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[title]The following venues are expected to open by August 6th. Always call ahead, as openings can be delayed.
Brooklyn Proper Julian Mohamed sure likes his neighborhood pride. First there was Dear Bushwick, his British-lilted love letter to the north-Brooklyn nabe, rife with locavore grub and birdcage preciousness. Now he’s at it again with this New American bistro, named for the moment when Windsor Terrace was officially sanctioned as part of the borough. Enlisting Caitlin Whitbeck (Buvette, Chez Panisse) to run the kitchen, the farm-to-table menu spotlights Hudson Valley produce in dishes like cucumber gazpacho and sweet-potato wedges with maple-swirled crème fraîche. With nose-to-tail economy, Whitbeck crafts duck three ways: cured into prosciutto, cooked confit with beet and cranberry beans, and transformed into a pistachio-studded loaf pâté. Cocktail maven Ginger Warburton (The Dutch, Isa) fills the bright, 450-square-foot space with terra-cotta pots bursting with lavender, dill and chocolate peppermint, which are employed in her house-made vermouths. 471 16th St between Tenth Ave and Prospect Park West, Windsor Terrace, Brooklyn (347-844-9853, brooklynproper.com)
Bar Sardine After shuttering for two weeks in July, Chez Sardine shook off its Asian influences to reset with a more playful snack menu and a heavier concentration on cocktails. Chef Mehdi Brunet-Benkritly remains in the kitchen to dispatch elevated bar bites like black-garlic deviled eggs, herbed french fries with maple-mustard aioli and cod fritters with lemon mayo. The mid-20th-century space now has a larger bar run by Little Wisco vet Brian Bartels, who whips mint soft-serve ice cream into cocoa and cream liqueurs for the Black Pepper Grasshopper. 183 W 10th St between W 4th St and Seventh Ave South (646-360-3705, barsardinenyc.com)
Champagne Charlie’s Named for the 1866 George Leybourne song, this outdoor lounge in the High Line Hotel’s courtyard pops the corks on nearly a dozen varieties of bubbly, paired with fresh oysters or chorizo–topped burgers. 180 Tenth Ave between 20th and 21st Sts (212-933-9735, champagnecharliesnyc.com)
Cherry Izakaya Find an omakase sushi menu and green-tea doughnuts at this Brooklyn cousin to Chelsea’s French-influenced Japanese parlor Cherry. 138 North 8th St between Bedford Ave and Berry St, Williamsburg, Brooklyn (347-987-4708)
Copper & Oak Brandy Library’s Flavien Desoblin debuts another spirit-minded den, pouring both local and imported Scotch, in addition to a handful of vinos and brews. 157 Allen St between Rivington and Stanton Sts (212-460-5546) Crimson & Rye Rye dominates the drinks list at this lobby lounge in the Lipstick Building, where barkeeps fashion ginger beer and bitters for quaffs like the hickory-smoked Old-Old Fashioned. 198 E 54th St at Third Ave (212-687-6692, crimsonandrye.com)
Hamilton’s This retro luncheonette is outfiited with a vintage soda fountain doling out ice cream sodas, lime rickeys and phosphates (cherry root, chocolate). 51 Bank St at W 4th St (212-661-1515, hamiltonsoda.com)
Hops Hill Every week, beer enthusiast Abdo Najem (Downtown Bar & Grill) rotates the 12 taps at this Clinton Hill craft-suds hang, which also pours handpicked single-malt whiskey and bourbon. 886 Fulton St at Waverly Ave, Clinton Hill, Brooklyn (347-987-4334, hops-hill.com)
Orchard This locavore coffeeshop brews java from Kings Roasters and dishes out chicken-confit omelettes, scoops homemade strawberry sorbet and cold-presses fresh vegetable and fruit juices. 257 Columbia St between Carroll and President Sts, Carroll Gardens, Brooklyn (no phone yet, orchardnyc.com)
Red Star Brothers Gibson and Johnson Ho create mash-up Asian-American sandwiches, like a BLT with miso-marinated bacon and a shrimp roll piled with pineapple pico de gallo. 176 Smith St between Warren and Wyckoff Sts, Boerum Hill, Brooklyn (718-935-1999, redstarbk.com)