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[title]Atwood Kitchen & Bar Room At this all-American spot, find seasonal fare like crispy polenta with mushroom ragù and hot-honey–glazed chicken, with cocktails curated by Milk and Honey alum Gil Bouhana, including the bourbon–sage-wood Smoky Mountain. 986 Second Ave between 52nd and 53rd Sts (212-371-2233, atwoodny.com)
August Josh Eden, of the now-shuttered Shorty’s 32, churns out small plates like charred tuna with pears and meaty mains (pan-seared veal with kale, a dry-aged New York strip) at this uptown spin-off of the closed West Village bistro. 791 Lexington Ave between 61st and 62nd Sts (212-935-1433, augustny.com)
Branch Ofc. Christopher Buckley’s diner/cocktail-bar hybrid lures tipplers with quaffs like the rum-grapefruit-ginger Vero Beach Fizz, midcentury trappings (green-and-rose vinyl floors, chrome fixtures, war-era family photos) and a backyard for alfresco drinking. 225 Rogers Ave between President and Union Sts, Crown Heights, Brooklyn (branchofcbrooklyn.com)
Baekjeong At the latest outpost from the West Coast–based Korean-barbecue specialists, expect dishes like buckwheat noodles in cold broth and thinly sliced pork jowl grilled straight on your tabletop. 319 Fifth Ave at 32nd St (212-966-9839)
El Colmado Butchery Seamus Mullen’s meat-and-provisions offshoot of his Gotham West Market tapas bar lives up to its name (el colmado means “the grocer” in Spanish). Along with small-plate staples from GWM (prawns a la plancha, lamb meatballs), Mullen serves whole rotisserie chickens and large-format pork rib roasts, both herb-brined for 24 hours. Pressed sandwiches and Brooklyn Roasting coffee are available at a grab-and-go counter, while a larder is stocked with imported olive oils and vinegars. After dark, the white oak butcher-block counter converts to
a wine bar. 53 Little W 12th St between Tenth Ave and Washington St (212-488-0000, elcolmadonyc.com)
La Loteria Chef-owner Julieta Ballesteros (Crema, Los Feliz) serves upmarket Mexican dishes such as lobster-stuffed cheese quesadillas and empanadas filled with huitlacoche mushrooms. 29 Seventh Ave South between Bedford and Morton Sts (212-858-9096, laloterianyc.com)
Mu Ramen Husband-and-wife team Joshua and Heidy Smookler have answered your ramen prayers. After causing a food-world frenzy with their pop-up noodle dinners, the cooking couple (Per Se and Buddakan, respectively) are going permanent with a full-time ramen den capped at 22 seats, ensuring that the duo can engage with each guest. Cooks double as the waitstaff, delivering plates to the kitchen counter and the communal table in the middle of the dining room. The tight docket of 10 dishes includes four weekly rotating ramen offerings, including the namesake bowl of oxtail broth loaded with brisket and thin Sun Noodles—Smookler’s outré ode to corned beef and cabbage. The remainder is divided into “snacks” and “treats” categories: On the former, find charred shishito peppers doused in spicy yuzu and sesame salts, while the latter hosts Joshua Smookler’s more creative plates, like the tebaskai gyoza, a pair of battered-and-fried chicken wings treated like dumplings and stuffed with foie gras. 12-09 Jackson Ave betwen 47th Rd and 48th Ave, Long Island City, Queens (917-868-8903, muramennyc.com)
Prova At this ode to Naples, pizza pro Pasquale Cozzolino (Ribalta) pulls pies based on ancient recipes and fires them inside a mosaic-tiled wood-burning oven. Partnering with Donatella Arpaia (Heartwood, Donatella) and Maurizio de Rosa (Sushi Nakazawa), Cozzolino has created a chronology of pizzas for the menu: The 1660s-style Mastunicola is lacquered with pork lard and sprinkled with pecorino, while a purist Margherita harks to 1889, named for the queen who loved it. More modern options include inventive rounds like the Ghiaccio, baked with delicate sea urchin. 184 Eighth Ave between 19th and 20th Sts (no phone yet)
Takumi Nestled inside Chelsea Market, this Mexican-Japanese stand offers belt-busting burritos filled with your choice of meat (ginger-miso chicken, Japanese curry beef and Sapporo beer–braised short ribs), and tacos like spicy tuna sashimi with avocado in a crispy gyoza shell. 75 Ninth Ave between 15th and 16th Sts (212-989-4200, takuminyc.com)
Threes Brewing Usually when hops-head guys hatch an
idea, it’s about building a bar. But this 5,000-square-foot bar-brewery powered by Sycamore cofounder Justin Israelson, tech entrepreneur Joshua Stylman and lawyer Andrew Unterberg does triple duty, boasting a coffeeshop and an event space to go along with the suds operation. Inside the brewery, the trio experiments with wild-yeast strains like brett to produce fermented farmhouse ales, IPAs and porters, some of which are barrel-aged from three months to a year. The tap list includes Wandering Bine, a melon-infused saison; Arboretum, a grapefruit-and-apricot pale ale; and Single Tree, a soft and piney IPA. 333 Douglass St between Third and Fourth Aves, Gowanus, Brooklyn (718-522-2210, threesbrewing.com)