New restaurant and bar openings: June 26-July 2, 2014

The following venues are expected to open by July 2nd. Always call ahead, as openings can be delayed.

Grand Banks Brooklyn empire builder Mark Firth (Marlow & Sons, Diner) transforms the historic Sherman Zwicker schooner into a floating oyster bar, serving crudos and cocktails, including the mint-and-cucumber Stonecutter Highball. Pier 25, North Moore St at the Hudson River (212-
960-3390)

Littleneck Outpost Aaron Lefkove and Andy Curtin, the bivalve-shucking duo behind Gowanus seafood shack Littleneck, explore new shores with this all-day Greenpoint café. The casual 16-seat follow-up is wrapped in nearly floor-to-ceiling windows, with marble countertops and a horseshoe bar rigged with an espresso machine, turning out La Colombe coffee and pastries every a.m. Staples like a Maine lobster roll, New England clam chowder and a whole-belly Ipswich clam roll with house tartar sauce made the cut, alongside non-nautical additions like a turkey-confit sandwich. The eatery doubles as a grocery, stocked with smoked fish, dried pasta and kitchenware. 128 Franklin St at Milton St, Greenpoint, Brooklyn (718-383-3080)

Mille-Feuille Bakery & Café Husband-and-wife team Oliver and Nathalie Dessyn offer whole French cakes (lemon tart, Saint-Honoré) at this uptown café sibling to their Village bakeshop. 2175 Broadway between 76th and 77th Sts (212-362-6231)

Pasar Malam Laut alum Salil Mehta doles out Malaysian specialties and street snacks like an egg-wrapped burger topped with cabbage and mayo-Maggi sauce at this night market-inspired eatery. 208 Grand St between Bedford and Driggs Aves, Williamsburg, Brooklyn (718-487-4576)

Root & Bone Fresh off a season of Top Chef, Australia native Janine Booth joins fellow TV toque Jeff McInnis (Miami’s Yardbird) to retool Deep South standbys. McInnis follows his grandmother’s recipe for fried chicken but adds a dusting of dehydrated lemon, and sandwiches it between two cheddar waffles, while grilled peaches, pickled green tomatoes and molasses vinegar top fried pimento cheese in a Dixieland take on caprese. Reclaimed wood, repurposed scaffolding and recycled whiskey bottles become chandeliers and lamps in the 45-seat dining room, and animal-bone beer taps take center stage at the bar, where cocktail creator Cecilia Romero whips egg into the Bumble ‘n’ Bone ($12), a black-pepper-laced maple-and-gin quaff. 200 E 3rd St at Ave B (646-682-7080)