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[title]BambooTori NYU students and budget eaters can swing by this Japanese joint for yakitori skewers. Grab a seat at the butcher-block counter and watch the cook prepare skewers, like bacon-wrapped asparagus and chicken thigh. Diners can pair dishes with one of the teas or coconut waters. 106 University Pl between 12th and 13th Sts (212-255-5152)
FP Patisserie Lauded French pastry chef Francois Payard opens his fifth NYC location—the newly minted flagship—on the Upper East Side. A street-facing boutique sells chocolates and cakes; farther inside, order a coffee or a glass of wine at the teakwood bar. In the 32-seat dining room, dishes like a croque-monsieur and chicken salad are on the lunch menu, and a prix-fixe option is available for brunch. 1293 Third Ave between 74th and 75th Sts (212-717-5252)
Kittery of Brooklyn Chef Josh Moulton (Union Square Cafe, the Monkey Bar) serves seafood inspired by summers in Maine at this Carroll Gardens shack. Look for standards like lobster rolls served with drawn butter and chunky clam chowders, as well as specials, including grilled swordfish and seared sea scallops. Whitewashed walls decorated with fishing nets and nautical flags plates recall New England fishing towns, as do the selection of Maine beers and the blueberry soda (a classic Pine Tree State beverage) on tap. 305 Smith St at Union St, Carroll Gardens, Brooklyn (718-643-3293)
O Live Brooklyn The wine-bar tap trend arrives in specialty food shops, thanks to this Williamsburg olive-oil store, where the green elixir flows from spouts. Custom-built stainless-steel tanks dispense single-varietal olive oils, as well as versions flavored with ingredients like blood oranges, Eureka lemons and basil. Taste through the range of 12 seasonally rotating varieties—the agricultural product has a one-year shelf life—before choosing one to be bottled on-site. Current offerings a grassy, slightly bitter favolosa from Chile; a crisp, clean nocellara from Sicily; and a sweet, pungent melgarejo hojiblanca from Spain. But the stock will give way to other European selections as the harvest season shifts to different regions. Bottles of aged balsamic vinegars, truffle oils, and olive-based soaps and lotions line the reclaimed-wood shelves, while a table showcases handsome olive-wood products (salad bowls, bread baskets, ladles and cutting boards) from Tunisia. 60 Broadway between Berry St and Wythe Ave, Williamsburg, Brooklyn (718-384-0304)
The Quarter This West Village bistro serves globally influenced plates, like Portuguese calamari, smoked-lamb tacos and foie gras "Fig Newtons." The eclectic wine list continues the international theme, with 20 wines by the glass featuring grapes native to countries around the world. But the familiar Edison light fixtures and rustic woodwork will remind you you're still in New York. 522 Hudson St between Charles and W 10th Sts (212-691-3252)
Sirio Ristorante Legendary restaurateur Sirio Maccioni installs a Tuscan-inspired restaurant in the iconic Pierre hotel. On the menu: regional dishes from Maccioni's childhood in Montecatini Terme, Italy, like a risotto featuring five tomato varietals, and a glazed lamb shank served with morels and artichokes. Wooden archways, black-and-white photos of Italian streetscapes and a carpeted floor decorate the 80-seat dining room. 2 E 61st St between Fifth and Madison Aves (212-940-8195)