The Feed openings: Vander Bar, Paulie Gee's and more

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  • Assorted drinks from Vander Bar

  • The Bull Moose cocktail (Patron XO Cafe, Patron Silver, lemon twist)

  • Madison Avenue Mai Tai (rum, creole shrub, orgeat, lime juice)

  • Vanderbilt Punch (rum, whiskey, and orange, cranberry and lime juices)

  • The Blackberry (black-raspberry vodka, lime juice, simple syrup, splash of cranberry)

Assorted drinks from Vander Bar

Photos: Caroline Voagen Nelson

The following restaurants and bars are expected to open no later than March 17. Always call ahead as openings can be delayed.

Vander Bar With the arrival of this bar in the Roosevelt Hotel, midtown office workers have a new option for a drink and a snack before boarding the Metro North home. Patrons can loosen their ties over pints of draft beer—including Guinness, Paulaner Pilsner and two selections from Brooklyn Brewery—and put away their PDAs in favor of house cocktails like the Blackberry (black-raspberry vodka, lime juice, splash of cranberry). A menu of small plates lists such dishes as a crabmeat cocktail with avocado and lime dressing, and miniburgers with caramelized onions. Take note, this isn't a late-night spot: The bar closes at 9pm. The Roosevelt Hotel, 45 E 45th St at Vanderbilt Ave (212-661-9600)

Paulie Gee's Pizza aficionado and Brooklyn native Paulie Gee's passion for pizza was ignited later in life, following a taste of a Totonno's pie. Now he's made the leap from dedicated amateur to professional pizzaiolo with the debut of this 58-seat pizzeria, designed by the same firm responsible for the Manhattan Inn's and Van Leeuwen Artisan Ice Cream's green build-outs. Gee will bake a small selection of Neapolitan-style pies in his custom-made brick oven, using fresh ingredients like homemade mozzarella. 60 Greenpoint Ave between Franklin and West Sts, Greenpoint, Brooklyn (347-987-3747)

Betty's Chef Malik Fall left the LES's Blue Elm to open this Senegalese-French restaurant in the former Boucarou space, where he had previously been a chef. Fall will combine culinary traditions in dishes like red-snapper farci (whole boneless fish stuffed with a mixture of bread crumbs and sweet peppers) and filet mignon mafe potpie (a peanut-enriched stew capped with puff pastry). The flashiest item on the menu may be the burger: a $35 affair that blends bison meat with kobe beef and is topped with shaved black truffle, a fried egg and melted foie gras. Numb the pain of the expense with drinks like the Drugstore Cowboy (rye whiskey, ginger and clover honey). 64 E 1st St between First and Second Aves (212-529-3262)

Satay Junction The owners of Brick Lane Curry House transition from Indian to Indonesian at their latest project, dedicated to satay; the grilled skewered meats and vegetables come with the standard peanut dipping sauce. The rest of the menu includes a small variety of starches like nasi goreng (fried rice) and mee goreng (sauteed flat noodles), soups such as spicy chicken broth with vermicelli noodles, and desserts like baked cassava topped with grated coconut. 28 Greenwich Ave between Charles and W 10th St (212-929-9400)

Vareli A bi-level Mediterranean restaurant and wine bar from the owners of nearby Westside Market opens in Morningside Heights. Chef Amitzur Mor (Gramercy Tavern, Bouley) will prepare a menu that ranges from small plates, such as leeks carbonara (with bacon, croutons, Parmesan and a soft-boiled egg), to panini (pulled pork with arugula, fennel, chipotle aioli and ricotta salata) and mains, including a beef short-rib tagine. While the bar will serve cocktails and beer, the focus is on the 100-strong international wine list, with 20 bottles available by the carafe or glass. 2869 Broadway between 111th and 112th Sts (212-678-8585)

Kyochon A third NYC location of this popular Korean fried-chicken restaurant opens in midtown. 319 Fifth Ave between 32nd and 33rd Sts (212-725-9292)

Brother Jimmy's BBQ The sixth location of this barbecue chain opens in the 7,500-square-foot, bi-level space that was formerly Irving Mill. 116 E 16th St at Irving Pl (212-673-6465)

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