The following venues are expected to open by November 20th. Always call ahead, as openings can be delayed.
The Brew Inn The South meets north Brooklyn at this Greenpoint restaurant, serving eclectic pub grub. Miami transplant Amy Cunningham—who put in time at the James Beard Award–nominated Yardbird Southern Table & Bar—draws influences from her culinary roots and her new neighborhood's Polish community. Down-home classics like a pulled-pork sandwich and shrimp po' boy share menu space with grilled pierogi and a kielbasa Reuben. Beer is all New York: Hops-heads can choose from 30 Empire State brews, including Fire Island Beer’s Lightouse Ale and Captain Lawrence Brewing Company’s Liquid Gold. Beer taps are repurposed as door handles at the 50-seat spot, which is also decorated with antique lampposts, triangular mirrors and a black tin ceiling. 924 Manhattan Ave at Kent St, Greenpoint, Brooklyn (718-576-3345)
Café Standard Find comfort food at this café-bar inside the Standard Hotel’s laid-back East Village sibling. Outfitted with hanging plants and blue leather chairs, the lofty 40-seat space serves globally influenced dishes: a Peruvian roasted-chicken sandwich, escarole topped with feta and olives, and french fries with a stout-beer mustard. Along with nine craft brews (Smuttynose, Left Hand Brewing Company), there are cocktails like the Martinez (gin, sweet vermouth, maraschino cherry) and the Barely Legal (tequila, Scotch, smoked agave). 25 Cooper Sq between 5th and 6th Sts (212-475-5700)
Davio’s Northern Italian Steakhouse Former Del Posto cook Chad Brown oversees the first New York location of this Boston chophouse. In addition to meaty favorites (Philly cheese-steak spring rolls, a burger with steak sauce), there are dishes unique to the midtown outpost, including clam-and-cherry-tomato linguine and a chicory salad with an apple-cider vinaigrette. A glass-enclosed wine room—holding 425 bottles from Italy and France—anchors the 130-seat space, which is decorated with Roman columns and Spanish artwork. 451 Lexington Ave between 44th and 45th Sts (212-661-4810)
Durden You won’t find soap-making tutorials, underground brawls or—alas—Brad Pitt at this Fight Club–themed East Village bar. The cinematic homage is more subtle: Along with red-leather booths and a lacquered-wood bar, a large mural decorates the space, depicting the film’s antihero, Tyler Durden, alongside Lady Justice and Ben Bernanke of the Federal Reserve. Cocktails are named with the film in mind: The Jack’s Revenge mixes whiskey, muddled cucumber and mint leaves, while the rum-based Raymond K. Hessel comprises muddled red peppers, ginger syrup and red wine. Beer drinkers can find 12 brews on tap (Captain Lawrence IPA, Kelso Pilsner), with another dozen by the bottle. 213 Second Ave between 13th and 14th Sts (212-473-1155)
Louie and Chan The weirdest coupling since Tom Cruise and Cher, this Lower East Side den is one part Neapolitan trattoria and one part Asian cocktail den. The bi-level space is a cross-cultural blend of Venetian plaster, chinoiserie accents, marble tabletops and Buddha statues. In the 44-seat upstairs restaurant, decorated with tufted booths and marble tables, Naples native Pasquale Frola offers Southern Italian specialties (balsamic-drizzled crudi, tagliatelle with caramelized fennel), while pizzaiolo Michele Bisogno pulls novel pies (mushroom-and-mashed-potato, sausage-and-broccoli-rabe) from a wood-burning oven. Frola delves into heartier stock in the 16-seat private dining room, carving large-format feasts (deboned rib eye, whole-roasted duck) tableside. Down a flight of stairs, the cocktail bar—outfitted with chocolate wainscoting and an oak bar—offers smaller plates and Asian-inflected quaffs, with a nightly lineup of DJs behind the decks. 303 Broome St at Forsyth St (no phone yet)
Mission Cantina Breaking the silence on this highly anticipated project, rock-star chef Danny Bowien changes up the tune for his sophomore act, turning from his brand of innovative Szechuan eats to thoughtful Mexican fare. At a 35-seat hangout located down the block from Mission Chinese Food, he reworks classic dishes, like rotisserie chicken stuffed with rice and steamed lamb ribs with a pecan-coffee mole. Tacos also get the Bowien touch: Fresh tortillas made with Anson Mills corn are topped with rotisserie pork and housemade Oaxacan-style cheese. Mexican beer accompanies the South of the Border food, and—as at his other spots—a portion of sales will be donated to a local charity. 172 Orchard St at Stanton St (212-254-2233)
100 Montaditos Modeled after a 19th-century tavern—filled with iron lamps and framed photos of Cádiz, Spain—the first New York City location of this Iberian chain specializes in the mini sandwiches known as montaditos. The 54-seat joint offers more than 100 fillings, such as serrano ham, chorizo and Iberian cheese, while the drinks menu includes sangria, Estrella Damm beer and Spanish wines. 176 Bleecker St between MacDougal and Sullivan Sts (646-719-1713)
Reclamation Bar This 50-seat cocktail bar—named for its salvaged materials—is outfitted with antique stained-glass windows and chandeliers. The wood-ceilinged spot showcases classic quaffs made with local spirits, like New York Distilling Company’s Dorothy Parker gin and Kings County Distillery bourbon. 817 Metropolitan Ave between Bushwick and Orient Aves, Williamsburg, Brooklyn (718-387-5187)
Verve The Santa Cruz, CA, coffee roastery occupies a three-month pop-up shop with Rudy’s Barbershop and outdoors-clothier Poler. Running from the beginning of November through the end of January, the temporary coffeehouse is equipped with a La Marzocco Strada EP, a Chemex brew bar and a station dedicated to single-origin espresso. On offer are its vanilla-fragrant Ethiopia Gedebe roast, a caramely Costa Rican Genesis blend and a fruit-tinged single-origin Guatemalan espresso. 33 Grand St between Kent and Wythe Aves, Williamsburg, Brooklyn (no phone yet)
Naturally, meat is the focus of this 320-seat West Village bistro (boucherie is French for "butcher shop"). A dedicated butcher counter sources cuts from big-name purveyors (Pat LaFrieda) and smaller local farms to be used in composed dishes from Pastis alum Jerome Dihui: an herb-crusted rack of venison, a for-two côte de boeuf with bone marrow, and a dry-aged burger topped with caramelized onions and aged Gruyère. Beyond the beef, you can find French classics like escargots gratiné (roasted snails in garlic butter and béchamel) and moules a la Normande (mussels in cream with mushrooms and bacon), as well as house-made pastas, like ricotta cavatelli with braised rabbit and root vegetables. The sprawling space takes cues from the Belle Époque, with framed mirrors, mosaic floors and a large wooden bar overseen by bartender Anthony Bohlinger (Maison Premiere, Seamstress), who turns out French-riffing cocktails (a mescal-and-Suze Franco-Mexican War) and absinthe drips.
Venue says: “French classic, timeless bistro favorites, and our new seasonal menu! Boucherie Restaurant Week starts on July 24th.”