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The Hog Days of Summer
Joshua BouselTyson Ho of Arrogant Swine

New restaurant and bar openings: October 9–15, 2014

Arrogant Swine, Esme and more roll out in New York City

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The following venues are expected to open by October 15th. Always call ahead, as openings can be delayed. 

Arrogant Swine
 Tyson Ho’s route to a full-fledged restaurant wasn’t a typical one. Raised in Flushing and schooled in Texas, the pit master honed his grill skills alongside barbecue boss Ed Mitchell in North Carolina before returning to his native New York with a hankering for hog. “I took my first bite of North Carolina barbecue and I was hooked,” Ho says. After hosting a series of well-received pig-picking bashes, Ho brings whole swine to the table at his BBQ-and-beer hall in Bushwick, a rugged warehouse emblazoned with graffitied pig murals and charred wood. Here, he commits to the Carolinas’ distinct techniques, roasting entire swine over embers and dressing the meat in a simple vinegar-pepper sauce. “We’re aiming to become a church of pork,” Ho says. Refusing to stray from tradition, Ho won’t put ubiquitous brisket or overly sauced pulled pork on the menu. Instead, find fire-pit–cooked chopped hog and—to merge the North and South Carolinas with their Eastern and Western subsets—two slaws: a mustard-and-apple Eastern variety and the red-wine-vinegar–tomato Lexington version. There’ll also be house-made smoked sausages, sweet-potato waffles with bourbon syrup, and build-your-own charcuterie boards (salami, country ham) to spotlight craft curers in West Virginia, Kentucky and even Bosnia. 173 Morgan Ave at Scholes St, Bushwick, Brooklyn (347-328-5595, arrogantswine.com)

Bernheim and Schwartz The Heartland Brewery crew heads uptown, serving its Greenpoint beer (orange blossom, barrel-aged Scotch ale) and bar bites such as smoked rib eye and fried pickles at a gastropub named for a pre-Prohibition brewery.2911 Broadway between 113th and 114th Sts (212-335-2911,bernheimandschwartz.com)

Brewklyn Grind Coffee Roasters Upgrading from roasting artisanal coffee in their apartment, brothers Craig, James and Alain Muir pour brews like Brazil Mogiana Cocapec Coop and Sumatra Mandheling at their first brick-and-mortar bean house. 557 Myrtle Ave between Classon Ave and Emerson Pl, Clinton Hill, Brooklyn (no phone yet, brewklyngrind.com

The Elk At this coffeeshop–corner-store hybrid, find homemade jams and locally made candles while you wait for your morning cup of Sightglass coffee. 128 Charles St between Greenwich and Washington Sts (212-933-4780, theelknyc.com)

Esme Paul Myers (wd~50) delivers modern American fare like coriander-cream–dipped chicken wings and crispy pork belly in a low-lit Brooklyn bistro that pours hops-infused gin behind the bar. 999 Manhattan Ave at Huron St, Greenpoint, Brooklyn (718-383-0999, esmebk.com

Forrest Point A giant elephant mural ushers guests into this Mediterranean spot, offering dishes such as seared tuna with duck fried rice and cocktails named after neighborhoods, like an anise-and-rye Red Hook milk punch. 970 Flushing Ave between Central Ave and Forrest St, Williamsburg, Brooklyn 
(718-366-2742) 

Le Fond French classics get an update at this Greenpoint brasserie, where apple-mustard rabbit terrine and candied-orange chocolate crémeux are presented on Provençal-inspired plates. 105 Norman Ave at Leonard St, Greenpoint, Brooklyn (718-389-6859, lefondbk.com)

Uma Temakeria Adopting the Brazilian method of eating sushi, All’onda chef Chris Jaeckle stuffs rice, yellowfin tuna and daikon into cone-shaped temaki-seaweed hand rolls, to be dipped in punchy sauces like ginger-wasabi. 64 Seventh Ave between 14th and 15th Sts (646-360-3260, umatemakeria.com)

URBO Loft Perched above midtown megamart URBO, this second-floor garden kitted in wooden pergolas and solariums churns out plates like swordfish belly with charred onion and whole-grain porridge studded with duck breast. 11 Times Sq at Eighth Ave (212-542-8950, urbonyc.com)
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