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Black cod saikyo miso yaki at Salt + Charcoal
Courtesy of Salt + CharcoalBlack cod saikyo miso yaki at Salt + Charcoal

New restaurant and bar openings: November 13–19, 2014

Salt + Charcoal, The Milton and more roll out in New York city

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The following venues are expected to open by November 19th. Always call ahead, as openings can be delayed.

Burly Coffee Warm up with Milwaukee’s Colectivo Coffee (espresso, cold brew) and Dough doughnuts at this wood-walled neighborhood café. 356 Throop Ave between DeKalb Ave and Kosciuszko St, Bedford-Stuyvesant, Brooklyn (718-388-0013)

Cooklyn Ai Fiori alum Anthony Theocaropoulos helms this seasonal American spot, serving dishes like sea-urchin cappellini and seared duck breast with couscous salad in a wood-and-brick dining room. 659 Vanderbilt Ave between Park and Prospect Pls, Prospect Heights, Brooklyn (347-915-0721, cooklyn-nyc.com)

Maison des Crêpes This crêpe-obsessed Parisian eatery offers both savory (buckwheat galette with avocado and mozzarella) and sweet versions (a ganache-covered coconut-almond crêpe) of the thin French pancakes. 287 Bedford Ave between South 1st and 2nd Sts, Williamsburg, Brooklyn (718-486-5150, facebook.com/maisondescrepes)

The Milton Find across-the-pond classics like short-rib cottage pie, hearty Brit brews and Scotch-splashed cocktails at this English-style gastropub. 1754 Second Ave between 91st and 92nd Sts (212-369-1900)

Nuteria This Nutella-focused shop offers the chocolate-hazelnut spread atop pound cake or thick waffles, or simply heaped by the spoonful for purists. 82 Fifth Ave between St. Marks Pl and Warren St, Prospect Heights, Brooklyn (no phone yet, nuteriany.com)

Salt + Charcoal Jiro Iida (Aburiya Kinnosuke) wields fire and salt to boost locally sourced produce, Wagyu beef and imported catches (Scottish salmon, Madagascar prawn) at his robata-focused den. Using a traditional Japanese charcoal grill, he slow-roasts whole fish, tsukune (chicken meatballs) and even skewered gizzards over glowing imported 
oak coals. “Nature makes the ingredients,” he says. “Salt and charcoal make them delicious.” For each fired dish, he chooses an array of salts, including Japan’s preferred umi no ko from the Goto Islands. Off the embers, Iida offers house-made tofu, sashimi and a slew of salads (kale Caesar, seaweed) from his open kitchen. 
At the bar, the namesake margarita is sprinkled with charcoal-infused salt and a dash of jalapeño, while sake and shochu selections, along with the wine list, are chosen by a sommelier. 171 Grand St at Bedford Ave, Williamsburg, Brooklyn (718-782-2087, saltandcharcoal.com)

SNOB at Americano Take in the wintry New York skyline at Hotel Americano’s seasonal rooftop lounge over house cocktails like the gin-and-jalapeño Americano’s Cup and small plates (charcuterie platter, smoked-salmon crêpes). 518 W 27th St between Tenth and Eleventh Aves (212-525-0000, hotel-americano.com)

Sugar Couture At this sweet-and-savory bakery-cafe, Penny Stankiewicz rolls out breakfast dishes like bacon-maple-jam–filled croissants and baked eggs encased in puff pastry, and desserts such as banana cake with caramel buttercream. 386 Graham Ave at Skillman Ave, Williamsburg, Brooklyn (no phone yet, sugar-couture.com)

Todaro Bros. Salumeria e Enoteca This Italian gourmet-food store gets an upgrade with a newly added wine bar featuring vino like Sicily’s Nero d’Avola, along with bites such as mascarpone-stuffed fried artichokes and a selection of crostini (goat cheese, pesto) and panini (caprese, portobello). 555 Second Ave between 30th and 31st Sts (212-532-0633, todarobros.com)

Vis-à-vis Brighton Beach gets a fine-dining American restaurant, outfitted with red-velvet chairs and hanging chandeliers and serving decadent dishes like rosemary-grilled lamb chops, seared scallops with butter-poached lobster, and port-wine chocolate lava cake. 3100 Ocean Pkwy between Sea Breeze and W Brighton Aves, Sheepshead Bay, Brooklyn (718-333-0003, visavisny.com)

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