[image]
[title]Arthur on Smith Joe Isidori (chef-partner at Bridgehampton's Southfork Kitchen) pays tribute his late father, New York restaurateur Arthur Isidori, at this seasonal eatery in Carroll Gardens. The toque puts a refined, locavore spin on his pop's Italian-American dishes, like a riff on veal saltimbocca that swaps in guinea hen for the main protein, along with glazed greens, prosciutto and a fried organic egg. The menu also includes recipes (such as caponata made with local vegetables) from his grandmother, the family's other professional chef, as well as his own. Twelve taps at the zinc-topped bar dispense eight local wines (such as Channing Daughters Winery) into glasses or science beakers doubling as decanters, plus four beers (including Sixpoint). Isidori paneled the walls of the bright 45-seat spot with recycled pallet wood, while old barn lights and 1950s Art Deco chairs outfit the space. 276 Smith St between DeGraw and Sackett Sts, Carroll Gardens, Brooklyn (718-360-2340)
Boukiés Restaurateur Christos Valtzoglou and renowned Greek chef Diane Kochilas—the team behind the popular Pylos—convert the former Heartbreak space into a meze restaurant. Nibble on regional small plates, like feta "flutes" with honey sauce; Thessaloniki-style eggplant with a spicy ground lamb filling; and mini pita pockets with Cyclades-style braised cabbage, sausage and a lemon-yogurt sauce. The sunny 90-seat corner space features tall windows, beige linen banquettes and wood-paneled walls. 29 E 2nd St at Second Ave (212-777-2502)
The Guthrie Inn Recently, an informal web of pioneering young upstarts brought downtown swagger to the tip-top of the Upper East Side. They filled an uptown drinking void with craft brew bar Earl's Beer and Cheese, and a pair of vino spots: Vinyl Wine and ABV. Soon, Earl's co-owner Adam Clark will complete the booze trifecta of suds, vino and spirits with an artisanal cocktail bar, opening in late April. Some complimentary bar snacks (like dried strips of sirloin beef infused with cranberry and pecans) will come from the Earl's kitchen, while Vinyl Wine's Michael Faircloth will see to the selection of offbeat, small-production bottles. But Clark brought on a fresh face, consulting barkeep Christopher Elford (El Cobre, Amor y Amargo), to mind the mixed drinks. The eight-item custom menu is divided into "Shaken & Refreshing" (French 97: gin, elderflower liqueur, sparkling wine) and "Stirred & Boozy" (Jackson Ward: bourbon, Nardini Liqueur, Punt e Mes, wormwood bitters) offerings. Sip your cocktail (or one of 20 bourbons) at the 15-foot-long bar, made by covering a mixture of in-shell nuts with epoxy. 1259 Park Ave between 97th and 98th Sts (212-423-9900)
Jelsomino Belt out tunes on a floating stage at this subterranean karaoke nightclub, imported from Russia to the Dream Midtown. Costumed dancing and singing acts alternate with amateur crooners under the marquee lights in the 65-seat main space. Stage-shy groups can opt for the baroque private room, which is outfitted with tufted suede walls and constellations of stars, powered by a fiber-optic system on the ceiling. Bottle service is a given—Choose from more than 20 vodkas (Russian Standard, Beluga) along with food pairings (smoked salmon, caviar, macarons) for your table. 204 W 55th St between Seventh and Eighth Aves (212-333-7739)
Parish Hall George Weld triggered Gotham's Southern-comfort fever when in 2005 he opened Egg—Williamsburg's perpetually packed brunch-time favorite. Now, he turns from fried chicken to New York State–inspired cuisine with this farm-to-table eatery. Chef Evan Hanczor works crops from Weld's upstate farm, Goatfell, into the homey menu. Dig into seasonal American dishes, like a roasted lamb shoulder sandwich with herbs and mayo on sourdough bread; chicken and barley with spring greens and root vegetables; and Anson Mills grits topped with broccoli rabe, green garlic, nasturtium pods and a sunny-side-up egg. Unlike beer-and-wine-only Egg, this joint boasts a full liquor license and simple cocktails, like the Jack Shelby (Applejack, Blenheim ginger ale, lemon juice) and the Wallabout (gin, Bittermens Commonwealth Tonic Liqueur, lime juice, soda, celery bitters). The airy 65-seat canteen sports a skylight, white-painted brick walls and a maple bar. 109A North 3rd St between Berry St and Wythe Ave, Williamsburg, Brooklyn (718-782-2602)