The following venues are expected to open by July 10th. Always call ahead, as openings can be delayed.
Amorino At its second American location, the Italian chain serves gelato (pistachio, coffee, hazelnut) as classic scoops, waffle toppings or macaron-sandwich fillings. 162 Eighth Ave at 18th St (212-255-6471)
Cafe Noir The Soho stalwart is reinvented as a Casablanca-inspired eatery in Tribeca, serving Mediterranean and North African fare like roasted leg of lamb and charred octopus by Clarkson chef Rebecca Weitzman. 35 Lispenard St between Church St and Broadway (212-431-7910)
Choza Taqueria For the final piece in the hype-storm puzzle that is Gotham West Market, Matt Wagman and David Albiero roll out a taco-and-tamale shop and ceviche bar inside the critics-darling food hall. Taking over Caroline Fidanza’s shuttered Little Chef stall, the restaurateurs teamed up with Akhtar Nawab—who’s previously manned the burners at Craft and La Esquina—to oversee a build-your-own menu of burritos, bowls and tostadas. Filling options include chipotle-marinated carne asada, zucchini with avocado salsa and citrus-braised carnitas. Along with made-to-order juices (orange, kale), the stall—inspired by Mexico’s knick-knack-packed mercados and decorated with clay pots and glass vessels—also serves Mexican Coke, Jarritos and margaritas on tap. 600 Eleventh Ave between 44th and 45th Sts (212-582-7944)
élan Until its sad shuttering in 2009, Chanterelle spearheaded downtown’s fine-dining scene for three decades, bringing a below–14th Street cool to the buttoned-up refinement of elegant French eats. Fast-forward five years and owner-chef David Waltuck—teaming up with former Chanterelle manager George Stinson—returns to the kitchen with yet another contemporary French-American number, helming an à la carte menu sprinkled with whimsy: Expect foie gras pops, General Tso’s sweetbread and duck-fat hashbrowns. In the high-ceilinged front lounge, a concrete bar offers a wine list of 80 international bottles and 15 by-the-glass pours, plus cocktails like the Un Pez (ginger beer, tequila, Prickly Pear) and the non-alcoholic Electric Fresh (Szechuan peppercorn, cherry, lime). 43 E 20th St between Broadway and Park Ave South (646-682-7105)
Mexicue Kitchen & Bar For their first full-service restaurant, roving BBQ duo David Schillace and Thomas Kelly debut specialties like a smoked carnitas plate and Texan BBQ brisket, adding to a menu of tacos, burritos and sandwiches. 1440 Broadway at 40th St (212-302-0385)
Pacifico's Fine Foods Longtime Back Forty toque Shanna Pacifico joins forces with the team behind Fort Greene’s Aita to explore her Brazilian roots in dishes like chilled cucumber-buttermilk gazpacho and tempura-fried squash blossoms. 798A Franklin Ave between Eastern Pkwy and Lincoln Pl, Crown Heights, Brooklyn (917-966-2670)
At this dreamy West Village spot, chef and owner Simone Falco worked with famed flourmill Antico Molino Caputo to create a proprietary gluten-free flour blend. Made with buckwheat flour and corn, rice and gluten-free wheat starches, the dough is virtually indistinguishable in taste from a traditional variety. The pillowy crust can be topped with creamy mozzarella di bufala, salty guanciale or rich basil pesto.
Venue says: “The real Neapolitan experience. If you are not into eating out order our DIY GNOCCHI SORRENTINA MAKING KIT”