Worldwide icon-chevron-right North America icon-chevron-right United States icon-chevron-right New York State icon-chevron-right New York icon-chevron-right Restaurant and bar openings: April 26–May 2, 2012

Heads up! We’re working hard to be accurate – but these are unusual times, so please always check before heading out.

Tofu ribbon salad at Yunnan Kitchen
Photograph: Jakob N. Layman Tofu ribbon salad at Yunnan Kitchen

Restaurant and bar openings: April 26–May 2, 2012

New this week.

By Mari Uyehara

Donna Williamsburg boozers can take a break from the nabe's beer-and-shot dens at this breezy Central American–inspired drinkery. Owner Leif Huckman, previously the beverage director at Goat Town, sourced talent for the spot through his old employer, bringing on former chef Jessica Wilson (also a vet of Prune and A Voce) for the bar snacks, and Brooklyn outfit hOmE (Elsa, Paulie Gee's) to design the space. A vaulted cream ceiling, weathered-pine plank floors and blue-and-white-tiled stools lend a Spanish Colonial vibe to the bright space. Take a seat at the poured-concrete bar and choose from a rum-driven menu of ten tipples, including the Cuba Libre, Brancolada (Branca Menta, Appleton rum, coconut cream, pineapple and orange juices) and the Artichoke Hold (Cynar, St.-Germain, Smith and Cross rum, lime, orgeat), all created by bar manager Jeremy Oertel (Dram, Mayahuel). To eat, find tropical bites, such as chicken chicharróns, oxtail-jam-stuffed avocados seared à la plancha and a smoked pig's-face terrine with dates. On the weekends, DJs—like Benny Lowe of dance-pop outfit 33Hz—hit the decks. 27 Broadway at Dunham Pl, Williamsburg, Brooklyn (no phone)

Experimental Cocktail Club Inspired by New York's cocktail bars, Romée De Goriainoff, Pierre-Charles Cros and Olivier Bon opened the Experimental Cocktail Club's original location in Paris in 2007, before branching out to London in 2010. Both featured Gotham contemporary favorites, like Mayahuel's Smoked Palomino (amontillado sherry, mescal, grapefruit and lime juices, club soda), on the menu, alongside classics and original creations. Now the trio returns to the bar's spiritual home with this luxe Lower East Side drinkery. 191 Chrystie St between Rivington and Stanton Sts (no phone)

Proletariat Tucked in the back of retro bakeshop Jane's Sweet Buns, this tattoo-themed beer bar offers a tiny sanctuary for brew nerds (and gives the address a split personality). The ten-seat spot channels ink parlors with framed tattoo guns and flash art (tattoo designs) covering the walls. Chris Elford, a certified Cicerone (the beer equivalent of a Masters of Wine), is behind the list of 30 bottles and 12 drafts (including Carton Brewing 077 XX IPA and Emelisse Rauchbier), plus hops-based cocktails (Brooklyn Squall: brown ale, black chocolate stout, lime, ginger syrup). The joint also shares more than a doorway with the front bakery: Proprietress Jane Danger supplies it with a beer-friendly menu of sandwiches—such as roast beef with Boursin, cornichons and grainy mustard—on house-baked pretzel bread. 102 St. Marks Pl between First Ave and Ave A (212-777-6707)

Pink Tea Cup Chicken & Waffles Restaurateur Lawrence Page relocates this storied soul-food restaurant, a West Village institution since 1954, to Chelsea. The bi-level space features the antique styling of the original (Victorian-style couches, a wood bar) upstairs, while the first floor is outfitted with retro diner touches (swivel stools, a stainless steel counter). The menu, however, remains unchanged—order signature staples, like chicken and waffles, fish and grits, and lobster mac and cheese, plus boozy cocktails, including a watermelon margarita. 538 Sixth Ave between 14th and 15th Sts (212-206-0605)

Pounds & Ounces Find gussied-up comfort food (lobster corn dogs, smoked-chicken-truffle pot stickers) and a DJ spinning deep house, rock and pop at this Chelsea canteen. Art Deco neon lights, massive mirrors and alabaster-and-metal communal tables decorate the space. 160 Eighth Ave at 18th St (646-499-8150)

Reynards Andrew Tarlow—owner of Williamsburg favorites Marlow & Sons and Diner—is behind this boutique hotel restaurant, which appeals to the art-house set with reclaimed-wood beds crafted from the original building's materials, a seasonal minibar and artwork from graffiti legend ESPO. The restaurant nods to voguish culinary trends—a wood-fired grill and oven, and whole-animal butchering—with Diner's chef Sean Rembold manning the stoves. The toque will dish out seasonal New American plates, like roasted arctic char with asparagus. To drink, choose from 150 small-production, organic wines and 12 cocktails. The high-ceilinged space, housed in a former cooperage factory, was done up with a mosaic floor, mahogany bar and large brass chandeliers designed by Tarlow. Wythe Hotel, 80 Wythe Ave at North 11th St, Williamsburg, Brooklyn (718-460-8000)

Rustic Vendy Award winner Yassir Z.Raouli (Bistro Truck) opens his first brick-and-mortar spot, outfitted with rough-hewn wood tables and poured-concrete flours. The 17-seat café serves Moroccan-Mediterranean plates, like homemade lamb merguez and chicken pastilla (a savory pie). 124 Ridge St between Rivington and Stanton Sts (800-490-4924)

Ruta 1 The crew behind Williamsburg's La Superior takes its Mexican plates on the road with this food truck. Choose from an abbreviated menu, including tacos (grilled fish), mains (alambre: skirt steak with onions, peppers and tortillas) and ceviches (tilapia with avocado, pico de gallo and habanero). New to this mobile spin-off: frijoles puercos, soupy pinto beans with a double hit of pork via chorizo and carnitas. For locations, visit (no phone)

Yunnan Kitchen The lusty dishes of Canton, Hunan and Sichuan have long dominated New York's Chinese-restaurant scene. But recently, lesser-known regions (repped by spots like Xi'an Famous Foods and Henan Flavor) and nouveau Greenmarket sensibilities (led by Food & Drink Award winner RedFarm) have come to the fore. Soon, Gotham's Chinese-food fanatics can plunge their chopsticks into Yunnan-style bowls at this bright 54-seat eatery, thanks to Erika Chou. The second-generation Chinese-American fell for the delicate cuisine of Yunnan—distinct for its use of mushrooms, raw salads and dairy, as well as commingling influences from Laos, Vietnam and Burma—on a trip back to the motherland. She's teamed up with locavore-trained chef Travis Post (Franny's) to open this tribute to Yunnan, serving traditional dishes made with local ingredients, like produce from Maxwell's Farm and a custom Chinese sausage from Salumeria Biellese. The menu of small plates includes rarities like a jasmine-flower omelette, crispy shrimp with fried wild lime leaves and grilled lamb meatball skewers with pickled chive blossoms. Chou's former career in fashion comes through in the decor: The window-lined space is decorated with finds from her travels—heirloom tin necklaces, embroidered belts, hand-painted ceramic teapots and an antique tiger-print rug. 79 Clinton St between Delancey and Rivington Sts (212-253-2527)


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