New restaurant and bar openings: September 25–October 1

Boqueria The fifth outpost of Yann de Rochefort’s tapas bar doles out berza with yogurt and sunchokes, and more than 30 Spanish wines by the glass. 1460 Second Ave between 76th and 77th Sts (212-343-2227, boquerianyc.com)

Charlie Palmer Steak Auteur chef turned hospitality entrepreneur Charlie Palmer is charging onto the New York sirloin scene in an attempt to redefine the steakhouse. At the first Gotham iteration of his meat-minded restaurant, the pioneer of New American cuisine pushes for change. “I want to be nontraditional—for a steakhouse,” he says. Shifts from the strip come in the form of sashimi on a salt block drizzled in lime-shallot dressing and sweet-corn-and-ricotta–stuffed agnolotti. “We don’t offer alternatives out of obligation,” Palmer says. “We put emphasis on them.” For flourishes, the toque taps his empire: desserts from Aureole’s Pierre Poulin (cheesecake pudding, caramel-chocolate cake) and brown spirit-forward cocktails (Man About Town, Doctor’s Note) from his intimate whiskey den, Crimson & Rye. But beefy mains dominate the docket nonetheless, from charcoal-grilled lamb to Kobe strips and even a whopping 40-ounce porterhouse for two. 3 E 54th St between Fifth and Madison Aves (646-559-8440, charliepalmer.com)

Church Street Tavern Outfitted with a speakeasy dubbed Bandit’s Roost, the 1900s-inspired pub churns out vintage sips and American fare like Cornish hen. 313 Church St between Lispenard and Walker Sts (212-804-7766, churchsttavern.com)

MatchaBar Brothers Max 
and Graham Fortgang’s ode to matcha (vanilla almond, cucumber) sources tea from family-owned farms in Japan for pour-overs and “matchaccinos.” 93 Wythe Ave between North 10th and 11th Sts, Williamsburg, Brooklyn (718-599-0015, matchabarnyc.com)

Morsi Kenneth Johnson (Pescatore, Picholine) pulls Italian plates, including duck Parmesan with dates and chestnut gnocchi with braised rabbit, from a brick oven at this Tribeca eatery meaning “bites” in Italian. 22 Warren St between Broadway and Church St (212-577-2725, morsinyc.com)

Raaka Chocolate Unroasted 
cocoa beans are stone-ground at this factory-sweetshop, where chocolate bars are flecked with Himalayan pink sea salt and English porter hops. 64 Seabring St between Richards and Van Brunt Sts, Red Hook, Brooklyn (855-255-3354, raakachocolate.com)

Simit + Smith The fourth Gotham outpost of this New Jersey–born café turns out sweet and savory Mediterranean pastries like the namesake simit, a Turkish bagel-pretzel mash-up, stuffed with tangy feta cheese, olive tapenade and salmon. 1400 Broadway at 38th St (212-398-0098, simitandsmith.com)