The following venues are expected to open by April 2nd. Always call ahead, as openings can be delayed.
Brazilia Cafe Brazilian specialties set this Latin-leaning, 3,000-square-foot market apart. Tuck into a pernil sandwich or feijoada (black-bean stew) in the 60-seat dining area, or grab a Chemex-brewed coffee made with Brazilian beans and spiced-chocolate sonhos (mini Brazilian doughnuts) on the go. 684 Broadway at Great Jones St (212-858-0732)
Carroll Place Named after the 1830s nabe that once encompassed Bleecker and Thompson, this Italian-American gastropub is divided into two areas: a wood-paneled downstairs bar with 20 wines and 16 craft beers (including Bronx Black Ale, Breckenridge Vanilla Porter) and an upstairs "living room," decorated with crystal chandeliers, tufted sofas and velvet drapes. A wood-fired oven chars bar snacks like rosemary wings, pizzas (speck and truffle oil, pancetta and brussels sprouts) and a burrata-topped burger with grilled tomato. 157 Bleecker St between Sullivan and Thompson Sts (212-260-1700)
Chalk Point Kitchen With Sons of Essex, nightlife vet Matt Levine conjured an ode to old Gotham, a Bowery Boys period piece of Kossar's bialys, aged tenement photos and pre-Prohibition cocktails. For this 70-seat farmhouse, Levine looks to modern-day New York's fixation on all things local. Michelin-starred chef Joe Isidori (Arthur on Smith, Vegas's DJT) is behind the stove, turning out seasonally minded fare like Montauk pearl oysters with toasted curry and sudachi (a yuzu-like citrus); Hudson Valley pan chicken with oyster-sauce Chinese greens; and côte de boeuf with Greenmarket rutabaga gratin. Bolstering the country-in-the-city scheme, the rustic scene is painted with gingham napkins, weathered wood tables and vintage wind vanes, while a kitchen ceiling sports Basquiat prints as a nod to ’80s NYC. Farm-to-table boozers can get their greens in with wasabi margaritas and kale martinis—that's right—showcasing herbs and succulents grown in the dining room. 527 Broome St between Sullivan and Thompson Sts (212-390-0327)
Cheri Four blocks from the Studio Museum, Harlem gets an art-world boost with this prix-fixe French restaurant, fashioned with ink-splatter rugs, black-and-white photos, and china printed with portraits of Basquiat and Warhol. The daily-changing set menu consists of two courses, with options like stuffed zucchini with ratatouille and goat cheese, and catfish with fennel-Parmesan puree. À la carte offerings are limited to a Brie-topped burger with caramelized onions on brioche. 231 Malcolm X Blvd (Lenox Ave) between 121st and 122nd Sts (212-662-437)
Northern Territory Named after Australia's topmost tip, this brick-walled Down Under pub from the Berry Park team features hand-painted murals from Bushwick street artists and—yes, here too—a rooftop bar for warm-weather boozing. Oz-bred beers including Foster's and Coopers are available at the L-shaped bar, and the kitchen turns out pub grub like beef pies and grilled skewers (garlic shrimp, mint-marinated lamb). 12 Franklin St at Meserole Ave, Greenpoint, Brooklyn (347-689-4065)
Schnitz Milanese, tonkatsu, panado: It seems every country has a breaded-and-fried cutlet to call its own. This schnitzel shop—an offshoot of the popular Smorgasburg vendor, launched in 2011—focuses on the Israeli variety, a thicker cut made of chicken thigh instead of the customary breast. Sibling owners Yoni Erlich and Donna Magen go beyond basic chicken for their fast-casual spot, decorated with faux Schnitz Chronicle newspapers and printed gray banquettes. Built on a Tom Cat Bakery pretzel hero, the Grumpy Russian features pork loin, pickled cherries and Gorgonzola; the Yonz tops butternut-squash-and-corn schnitzel with honey-sriracha mayo; and the Lt. Dan—a cheeky tribute to Forrest Gump—pairs shrimp with jicama-fennel slaw. Hopsy Dazy and Ommegang Witte are on tap for those who want their sandwich with a side of beer. 177 First Ave at 11th St (646-861-3923)
Up&Down Club czars Scott Sartiano and Richie Akiva (1Oak, Butter) repackage their shuttered Darby space as a hybrid dance spot and cocktail lounge, decked out with black banquettes, zebra-striped floors and pool tables. After a few bump-and-grind rounds upstairs, revelers can quench their thirst at the subterranean drink den with tipples like a chamomile-and-champagne collins, a strawberry-gin Dottie Cup and a BBRR (cognac, bourbon, rum and raspberry). When you're ready to hit the club again, the neon-lit staircase connecting the two levels will change color based on your body heat. 244 W 14th St between Seventh and Eighth Aves (212-242-4411)