The Feed openings: Neta, Brasserie Pushkin and more

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Salmon sashimi salad at Neta

Salmon sashimi salad at Neta Photograph: Jakob N. Layman

The following venues are expected to debut by March 14. Always call ahead, as openings can be delayed.

Neta Sushi aces Nick Kim and Jimmy Lau left their respective head-chef posts at Masa and Bar Masa to open this minimalist Japanese eatery (expected to debut by March 8). Fish-slicing skills aren't the only thing they picked up from their tenures: The pair borrowed Masa architect Richard Bloch to design the 42-seat restaurant, which is outfitted with a maple counter inlaid with ebony, and gray granite floors. In addition to traditional dishes, the chefs will dispatch creative rolls (such as grilled maitake with black truffle) and small plates (razor-clam risotto with soy-braised veal and Chinese celery) from an open kitchen. 61 W 8th St between Fifth and Sixth Aves (212-505-2610)

Back Forty West Peter Hoffman has converted the onetime home of Savoy—the market-driven institution that inspired locavore cooks for more than two decades—into this spin-off of his East Village gastropub, Back Forty. The focus of the restaurant, which opened on March 1, is still on sustainable fare, with babka and George Howell Coffee for breakfast, and lunch offerings such as a poached-egg sandwich with preserved meyer lemon, celery and herb mayo. For dinner, head chef Shanna Pacifico will offer large-format feasts (suckling pig, slow-cooked goat, feijoada) and smaller plates prepared in the spot's brand-new smoker. Romantics will be relieved to hear that the flickering hearth is still in place upstairs, but Hoffman and his team gave the bi-level restaurant a makeover, decorating it with a bar made from 200-year-old oak Shaker barn planks, patchwork quilt and stencil patterns on the floor done by Hoffman's wife, Susan Rosenfeld. 70 Prince St at Crosby St (212-219-8570)

Brasserie Pushkin Russian empire builder Andrey Dellos opens an offshoot of his luxe Moscow restaurant, Cafe Pushkin, in Midtown West—a 'hood already ruled by imperial stalwarts like the Russian Tea Room and Petrossian. Start your meal with caviar and vodka or one of 35 champagnes off the wine list. The full menu includes riffs on classics, like a chicken-Kiev Caesar salad, braised veal blintzes with crme frache, and Russian sturgeon galantine (an aspic-poached fish dish), plus the original restaurant's signature dessert: a nine-layer domed cake filled with blueberry jelly, pistachio mousse, toasted almonds and raspberry sorbet. The three-story restaurant—done up with a Murano crystal chandelier and an intricately carved wood ceiling—will open by March 12 and will soon add takeout from its patisserie and traditional afternoon tea service. 41 W 57th St between Fifth and Sixth Aves (212-465-2400)

Christian Vautier Le Concept Parisian chocolatier Christian Vautier will bring his truffles, bars and macarons to the Lower East Side in mid-March with the help of Aditi Malhotra (Morimoto). 254 Broome St between Ludlow and Orchard St (212-473-3200)

Hinomaru Ramen Slurp noodles at this Astoria ramen house, which the Chace Restaurant Group (Ember Room, Spot Dessert Bar) plans to open in mid-March. Japanese native Koji Miyamoto dishes out steaming bowls from an open kitchen. The 60-seat space also features high ceilings, a dining-room skylight, and an abstract sculpture made of steel and Japanese paper mounted on one wall. Choose from eight soups, including the Hakata-style tonkotsu (pork bone), Nagoya-style (chicken bone) and vegetable broths, along with add-on toppings like chashu (barbecued) pork, onsen tamago (boiled egg) and menma (bamboo shoots). Gyoza, meat-stuffed buns and the rice-bowl dish donburi round out the simple menu. 33-18 Ditmars Blvd between 33rd St and 35th St, Astoria, Queens (718-777-0228)

The Kati Roll Company The popular Indian takeout chainlet, serving Calcutta-style street wraps, will open its third New York location on March 7. 229 E 53rd St between Second and Third Aves (212-888-1700)

La Condesa Mexico City native Jorge Galicia cooks up classics from his hometown at this white-tableclothed restaurant, which debuted on January 26 in Harlem. The menu is divided into aperitivos (appetizers), including hominy corn pork soup; platos fuertes (main courses), such as slow-cooked lamb marinated in achiote; and postres (desserts), like buuelos (fritters) filled with a daily-changing homemade ice cream and topped with caramelized pumpkin seeds. The 49-seat space features rotating works curated by Las Bellas Artes, a nonprofit organization dedicated to promoting contemporary Latin American art. 3508 Broadway between 143rd and 144th Sts (212-926-5558)

Sushi Mikasa Sheepshead Bay is an unexpected landing strip for chef Dong "Kevin" Yong Chun, an eight-year vet of late-night gem Sushi Seki. Chun teamed up with longtime Seki regulars Michael Barkin and Berta Zaidman, to offer an upscale alternative to the 'hood's half-price sushi joints. Take a seat at the wood-and-quartz counter and explore specialties like torched toro dressed with ginger and garlic, baby yellowtail with yuzu, and sauted monkfish liver with a soy-butter sauce. The bi-level restaurant, which debuted on March 17, features bamboo plants, a stained pine-plank ceiling and Buddha paintings behind the chef's counter. 1188 Gravesend Neck Rd at Sheepshead Bay Rd, Sheepshead Bay, Brooklyn (718-332-6600)

Yopparai Tokyo-born Gaku Shibata and his wife, Christy, plan to open this upscale izakaya designed by Richard Bloch (Masa, 15 East) on March 9. The 30-seat space is decorated with two-seat mahogany benches, antique carved-wood sake signs, and the couple's personal collection of porcelain, glass and pewter sake ware. Choose from 50 bottles for pairing with traditional bites, including yakitori, soba noodles, robata-grilled Wagyu and sashimi from local sources and Tokyo's renowned Tsukiji Fish Market. 151 Rivington St between Clinton and Suffolk Sts (212-777-7253)

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