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 5–11, 2012

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

Bacon and egg mazemen at Yuji Ramen
Time Out, Photograph: Jakob N. Layman Bacon and egg mazemen at Yuji Ramen

Restaurant and bar openings: April 5–11, 2012

New this week.

By Mari Uyehara
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The following restaurants and bars are expected to open by April 11. Always call ahead, as openings can be delayed.

Blu Café by Tavalon Loose-leaf purveyor Tavalon is behind this uptown teahouse, serving a plethora of tea-infused items. In addition to steaming mugs, try creative offerings, like a peachy oolong tea soda, dark-chocolate-chai frozen yogurt and rooibos red-velvet cupcakes. 120 Riverside Blvd at 66th St (212-580-1200)

Foragers City Table San Francisco import Douglas Monsalud (Kitchenette, Betelnut) helms the open kitchen at this 32-seat eatery, inside food market Foragers City Grocer. The menu features Asian-inflected, farm-to-table fare, like panko-fried Japanese leeks and grilled shishito peppers, smoked heritage goat belly adobo, and sea urchin custard with uni cream and a crab-and-mushroom salad. 300 W 22nd St between Eighth and Ninth Aves (212-243-8888)

Gonzalez y Gonzalez When landlord disputes threatened to close down the fiesta, longtime bartenders Joey Dee Cirillo and Evan Cohen stepped in to save Gonzalez y Gonzalez, a colorful Mexican fixture in Greenwich Village since 1989. Half of the 6,000-square-foot space gave way to a Chipotle, so the pair moved the entrance and brought the iconic oversized sombrero that once hung above Broadway indoors. They also updated the menu, recruiting local food-truck maven and Zacatecas native Andre Morelo to dish out street-food snacks, including tlacoyos (baked rounds of masa filled with refried beans and cheese), huaraches (fried and stuffed oblong discs of masa) and chilangos (corn tortillas crowned with toppings like chorizo, salted beef or goat). But Cirillo and Cohen didn't mess too much with the original's formula: The live salsa bands, cold bottles of Corona and classic margaritas live on. 192 Mercer St between Bleecker and Houston Sts (212-473-7878)

Ken & Cook Artan Gjoni and Richard Diamonte, both alums of the Jean Georges empire, teamed up for this New American restaurant in the former Travertine space. 19 Kenmare St between Bowery and Elizabeth St (212-966-3428)

Leyla Chefs Jared Braithwaite and Monique Fiso (both vets of Public) dish out New American fare—like brick chicken, lobster risotto and grilled whole branzino—at this 45-seat canteen. 84 Seventh Ave South between Barrow and Grove Sts (212-255-7150)

Momofuku Milk Bar Queen of crack pie and cereal milk Christina Tosi opens the fifth location of her wildly popular bakery, in Carroll Gardens. 360 Smith St at 2nd Pl, carroll gardens, brooklyn (no phone)

Neuhaus Chocolate This 1,100-square-foot shop is the flagship location for the vaunted Belgian chocolatier. Find signature pralines, truffles and chocolates. 500 Madison Ave between 52nd and 53rd Sts (212-644-4490)

STK Out Midtown lunchers can grab a burger, sandwich or sweet (frozen banana pops cloaked in Nutella) at this takeout spot, from the owners of swank steakhouse STK. 1114 Sixth Ave between 42nd and 43rd Sts (646-624-2433)

Vic & Anthony's The Houston chophouse opens its first New York outpost, serving classics like iceberg wedge salad, porterhouse for two and Maine lobster tail. 233 Park Ave South between 18th and 19th Sts (212-220-9200)

Yuji Ramen For years, seafood salesman Yuji Haraguchi supplied pristine specimens to the city’s top eateries (Per Se, Marea) through True World Food. But the Japanese native dreamed of bringing a hot new style of Tokyo ramen—mazemen, a dry “mixed” version served without broth—to New York. Working his food-world connections, Haraguchi found support at Roberta’s, where co-owner Carlo Mirarchi let him test out his noodles in the kitchen after-hours, and another partner, Brandon Hoy, hooked him up with the crew at café-bar Kinfolk Studios, who were looking for pop-up projects. In late January, Haraguchi started dishing out bowls in the back of the joint Thursdays through Saturdays, while Frej, a modernist Scandinavian concept, set up Mondays through Wednesdays. The seasonal menu changes often, but recently Haraguchi served his curly ramen noodles, made by a friend in Los Angeles, topped with uni, miso, and a julienne of nori and shiso for one dish; and spicy tuna, chili flakes and pickled cucumber for another. 90 Wythe Ave at North 11th St, Williamsburg, Brooklyn (646-262-1358)

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