New restaurant and bar openings: December 4–10, 2014

Via Carota, Neapolitan Express and more roll out in New York City
Finocchi - Fennel, Orange Zest, Chillies & Garlic - Via Carota
Filip Wolak Finocchi at Via Carota
By Ashley Cox and Rheanna O'Neil Bellomo |
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The following venues are expected to open by December 4th. Always call ahead, as openings can be delayed.

Espoleta Giulio Adriani (Olio Pizza e Piu) revamps his Italian pizza parlor to churn out Spanish tapas like stewed-goat empanadas and octopus a la plancha alongside Sue Torres (Suenos). 334 Bowery between Bond and Great Jones Sts (212-466-3300, espoletanyc.com)

Neapolitan Express Roving pizza maker Giulio Adriani serves verde (arugula, kale), Margherita and Nutella pies at this eco-friendly bricks-and-mortar, powered by solar panels and wind turbines. 232 111th St between Second and Third Aves (917-484-0805)

Morton’s Grille The new-age steakhouse highlights meaty center cuts and bone-in rib eyes alongside more casual plates like buffalo-chicken meatballs. 233 Park Ave South at 19th St (212-220-9200)

Rossopomodoro
Eataly expands its Italian empire with a stand-alone pizzeria tossing Neapolitan pies (tomato-mozzarella di bufala La Verace, mushroom-prosciutto Capricciosa) and pastas like sea-urchin linguine and short-rib rigatoni, courtesy of Union Square Cafe alum Kenneth Welch. 118 Greenwich Ave at 13th St (212-242-2310, rossopizza.com)

Via Carota Food-world power couple Jody Williams and Rita Sodi—of Buvette and I Sodi, respectively—join forces for their first professional partnership with this rustic Italian eatery, named for the Tuscan street where Sodi once lived. Fittingly, the restaurant—rigged with tabletops reclaimed from old water towers, English chapel chairs with hymnal pockets and nary a starched-white linen in sight—pays homage to the Italian countryside of Sodi’s childhood. Kale is cooked down with garlic and studded with pork sausage, fried rabbit comes festooned with rosemary and roasted veal shank gets stuffed with crispy pancetta. Cocktails and wine follow the same formula, pinpointing what the chefs choose to drink at home, including Italiano bottles (grappa, amaro) and classic cocktails like a Manhattan, Old Fashioned and Sodi’s go-to, the Negroni. 51 Grove St between Christopher St and Seventh Ave South (no phone yet, viacarota.com)

We Olive This grocer–wine bar serves flights of California and local varietals, along with Arbequina olive oils and Bien Cuit breads. 116 Smith St between Dean and Pacific Sts, Boerum Hill, Brooklyn (718-855-2907)

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