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: May 24-30, 2012

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

Chilled buckwheat noodles at Mission Chinese Food
Photograph: Jakob N. Layman Chilled buckwheat noodles at Mission Chinese Food

Restaurant and bar openings: May 24-30, 2012

Mission Chinese Food, Woodland and more open in New York

By Mari Uyehara

The following venues are expected to open by May 30, 2012. Always call ahead, as openings can be delayed.

Calliope Husband-and-wife chefs Eric Korsh (the Waverly Inn) and Ginevra Iverson (Prune) turn out European farmhouse fare in the former Belcourt space. The pair carve up whole animals for dishes like trotter torchon with a radish vinaigrette, and hot-and-sour braised lamb with fresh ricotta dumplings. But you can also find nonmeat dishes such as milk-poached halibut with spring vegetables and local butter. Solo diners can grab a glass of wine—the list features 40 old-world-style selections—or a classic cocktail at the U-shaped bar, while larger crews can crowd around the light-oak communal table. 84 E 4th St at Second Ave (212-260-8484)

Mission Chinese Food Anthony Myint and Daniel Bowien shook up the San Francisco dining scene with Mission Chinese Food. The groundbreaking joint—housed at Lung Shan as a restaurant inside a restaurant—drew long lines on a dingy strip in the Mission and national acclaim for its eclectic Asian soul food: thrice-cooked Benton's bacon with rice cakes, bitter melon and tofu skin; and kung pao pastrami with chili, celery, potato and roasted peanut. Bowien moved to New York to open this Lower East Side outpost, featuring a hanging yellow dragon, pink neon lights and karaoke after midnight. He'll dish out signature plates from the original, plus new additions, including fresh tofu poached in soymilk with broad-bean paste; and lamb-cheek dumplings in red oil, black vinegar, rock sugar, peanuts and numbing peppercorn. Like the S.F. flagship, the New York location will donate 75 cents from every main dish to a local charities.

Noir Chef Jean-Yves Schillinger (Joël Robuchon) turns out seasonal French plates at this luxe bi-level lounge and restaurant, which also boasts gilded frescos and live DJs. Find dishes like fried lamb chop stuffed with fresh mint and creamy ricotta, and pan-seared diver sea scallops with creamy lemon risotto. 151 E 50th St between Lexington and Third Aves (212-753-1144)

Ovenly Erin Patinkin and Agatha Kulaga, the duo behind the popular wholesale bakery, showcase their quirky pastries in their first retail location—a stylish 13-seat café decked out with herringbone tile and green-and-white patterned wallpaper. Take your Brooklyn Blackout Cake (made with Brooklyn Brewery beer and salted chocolate pudding) or Bloody Mary Scone (studded with fresh horseradish, tomato and celery salt) with a Stumptown coffee. 31 Greenpoint Ave at West St, Greenpoint, Brooklyn (347-689-3608)

Wild Whiskey Warthog
Twenty-five whiskeys, from Jameson to Yamazaki, are on offer at this Park Slope bar and sports lounge, which features four floor-to-ceiling glass waterfalls and three flatscreens. Take yours straight or in one of the cocktails, like the Good Morning, which mixes orange juice, triple sec, champagne and whiskey, at the 35-foot-long bar. The menu reflects the Panama and South Carolina roots of owner Carlos Russell with dishes like braised short ribs, slow-cooked brisket and cilantro-lime rice. 209 Fourth Ave between Sackett and Union Sts, Park Slope, Brooklyn (718-783-1529)

Woodland Brendan Spiro—owner of the stylish and sedate Northern European eatery Vandaag—loosens his collar and heads to Brooklyn to open this bi-level American grill, lounge and live-music venue. For the meatcentric kitchen, Spiro drew on international talent: star British butcher Jack O'Shea, who supplies Heston Blumenthal's the Fat Duck in London, and chef Merrill Moore of the renowned Hartwood restaurant in Tulum, Mexico. Moore works the meat slicer's pristine cuts into eclectic plates, like lamb T-bone with turnip and green-onion gratin; riesling-braised rabbit with rag pasta and licorice root; and clams and crayfish with hunter's sausage, maple sap, cayenne and celery root frites. To drink, find craft beers; draft, shaken and stirred cocktails (such as the Forest Julep, made with apricot-infused bourbon, walnut bitters and rosemary); and a wine list spotlighting six producers. You can dig into the full menu indoors, or retire to the backyard to sip chilled rosé and choose from wieners and brats cooked on the wood-burning grill. Park Slope brunchers can also watch live rockabilly bluegrass performances on the main dining room's stage, while late-night revelers will find live DJs in the subterranean lounge, which is decorated with paintings of wine-swilling satyrs playing flutes. The multiroom space—titled after the Flatbush Avenue's original Dutch name, vlacke bos, which translates to "wooded plain"—features exposed ceiling beams, brick walls and brown leather banquettes. 242 Flatbush Ave between Bergen St and St. Marks Ave, Park Slope, Brooklyn (718-398-7700)

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