New restaurant and bar openings: May 7–14, 2014

R&D Foods, Okonomi and more roll out in New York City

Photograph: Filip Wolak
Mackerel with daikon radish at Okonomi

The following venues are expected to open by May 14th. Always call ahead, as openings can be delayed.

The Eddy Brendan McHale (Jack’s Luxury Oyster Bar) cooks up American fare with Italian flair (ricotta gnocchi with pickled ramps, lamb neck with favetta) at this East Village eatery. 342 E 6th St at First Ave (646-895-9888)

Finback Brewery Suds specialists Basil Lee and Kevin Stafford pour a rotating selection of seasonal brews (BQE stout, Starchild) and host guided tours at their 13,000-square-foot brewery. 78-01 77th Ave at 78th St, Glendale, Queens (718-628-8600)

The Gorbals Top Chef season-two victor Ilan Hall imports his L.A. hit to Williamsburg’s Space Ninety 8, dispatching funky Scottish-Jewish plates. 98 
North 6th St between Berry St and Wythe Ave, Williamsburg, Brooklyn (no phone yet)

Koko Wings This Korean takeout joint serves soy-garlic wings, bulgogi burritos and kimchi slaw on the Upper West Side. 248 W 106th St between Amsterdam Ave and Broadway (212-932-7722)

Okonomi New York’s ramen mania rages on, with Ivan Ramen’s full-service slurp shop on the Lower East Side, a planned stand-alone from Long Island City pop-up Mu Ramen and this 380-square-foot ramen-ya from noodle whiz Yuji Haraguchi. A sit-down offshoot of the chef’s Kinfolk Studios and Whole Foods counters, the chestnut-walled restaurant specializes in ichi ju san sai—a traditional Japanese meal of one soup and three side dishes—for breakfast and lunch, with options like broccoli rabe shiraae (tofu-and-sesame-dressed salad), roasted Spanish mackerel and miso soup with ramp stalks. For dinner, snag a seat at the four-stool counter overlooking the open kitchen, where Haraguchi turns out a reservations-only, daily-changing ramen tasting. 150 Ainslie St between Leonard and Lorimer Sts, Williamsburg, Brooklyn (no phone yet)

The Pavilion From 5 Napkin Burger founder Simon Oren, this seasonal Union Square restaurant showcases the bounty of the Greenmarket, with plates from Maison chef Mario Urgiles. 20 Union Sq West at 17th St (212-677-7818)

R&D Foods Two doors down from their rotisserie-fired comfort canteen, 606 R&D, City Bakery alums Ilene Rosen and Sara Dima, with Dima’s sister Amy Weeks, unroll the butcher paper for this takeout shop and grocery. In addition to a marketplace selling Hot Bread Kitchen conchas, Brooklyn Cured sausages and larder goods (penny candy, hot sauce), the five-stool eatery is rigged with a sandwich counter serving combos like Benton’s ham and pressed-carrot relish on marble rye, hard-boiled egg with green-olive mayonnaise on a flauta, and a baked-tofu banh mi with Fresno pepper. Prepared foods have a global bent, including a kimchi frittata and an enchilada casserole, while a baked-goods section showcases house-made creations: three-onion buttermilk loaves, sunflower-and-sesame-seeded pound cake and gluten-free oatmeal cookies. 602 Vanderbilt Ave between Prospect Pl and St. Marks Ave, Prospect Heights, Brooklyn (347-915-1196)

The Wheelhouse At this build-your-own grilled-cheese shop, create your ideal gooey combo, with more than a dozen types of curds (smoked Gouda, vegan cheddar), plus veggies, meats and breads. 165 Wilson Ave at Hart St, Bushwick, Brooklyn (718-483-9970)