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[title]Aamanns–Copenhagen Smørrebrød—the open-faced Danish sandwiches—arrive on the New York sub scene with this modernist cafe. House-made rye is topped with ingredients like beef tartare or chicken salad and baked root vegetables. Drinkers can throw back a shot of homemade aquavit to go with the Northern European fare. The minimalist 45-seat spot channels Scandinavian cool with white oak floors and chairs by Danish designer Arne Jacobsen. 13 Laight St between Sixth Ave and Varick St (212-925-1313)
The Burger Bistro Three The Bay Ridge burger chainlet—which specializes in customizable patties—opens its first Manhattan location. To place your order, check off selections on a laminated menu, including its signature beef and turkey burgers, plus rotating special patties, like buffalo, shrimp and elk. 1663 First Ave at 86th St (646-368-1134)
The Butcher's Daughter Heather Tierney—a former TONY Food & Drink writer—built her rep with buzzy spots Pulqueria and Apothéke, both noteworthy stops on the Fashion Week circuit. Now the nightlife maven turns from witching-hour boozing to daylight revitalization via this hybrid juice bar and vegetarian "butcher" shop. Chef Joya Carlton (Buvette) serves witty variations on classic carnivore dishes, like a beet tartare, and a "charcuterie" plate featuring a roasted-vegetable terrine, broccoli rillette and cashew ricotta with fig mostarda. Perch at the 16-foot-long bar for one of the colorful concoctions from "juiceologist" Brandi Kowalski. After a long night, reach for a Hang Over Killer, a piña colada–like mixture of coconut water, pineapple juice, yuzu, chili and evening primrose oil. The drinks menu also includes immune-boosting elixir shots (such as wheatgrass), and eye-opening La Colombe Torrefaction coffee, which you can lighten with one of the house-made nut milks. Butcher-block counters, a produce-filled display case and vegetables hanging from meat hooks complete the theme. 19 Kenmare St between Bowery and Elizabeth St (212-219-3434)
Delmonico's Kitchen Delmonico's—the historic New York restaurant—opens a 175-seat branch. Find the original's classics (the signature bone-in steak) along with riffs (Baked Alaska served in ice cream cones). Deep red upholstery, pressed tin ceilings and gold-painted accents gesture to the restaurant's New York legacy. 207 W 36th St between Seventh and Eighth Aves (212-695-5220)
Fletcher's Brooklyn Barbecue Pit master Matt Fisher (RUB Long Island) and advertiser-turned-griller Bill Fletcher fire up a 2,600-pound pit at this Gowanus 'cue joint, boosting the neigborhood's burgeoning epicurean scene. The 50-seat smoke shack delivers belt-busting grub, like dry-rubbed brisket, maple-smoked Red Wattle pork loin and pit-smoked baked beans. Wash it all down with a local beer—or chase your meal with a shot of rye or bourbon—at one of the cyprus-and-hemlock wood tables. 433 Third Ave between 7th and 8th Sts, Gowanus, Brooklyn (347-763-2680)
Hair of the Dog Bar owner Michael Asch’s rap sheet is chock-full of pubs with punny names, like the Stumble Inn, Off the Wagon and 13th Step. Like those ventures, his new addition, Hair of the Dog, is an upscale man-cave designed to lure bros and their adoring consorts. Lit by glowing globes, the venue features two bar counters made from salvaged wood where you can dig into burgers stuffed with jalapeños and cheese, or pulled-pork sliders. The draft menu is composed of old standbys like Coors and Bud, but count on Jameson shots as the crowd favorite here. 168 Orchard St at Stanton St (212-477-7771)
Krescendo Pastry hotshot Elizabeth Falkner, a former Top Chef Masters contender, brings her baking talents to bear on pizza with this Southern Italian eatery. The San Francisco transplant joined forces with West Coast restaurateur Nancy Puglisi (a Bensonhurst native) to open the Boerum Hill spot, which is done up with butcher-block shelves, a cork-and-wood floor and quaint midcentury lamps. Taking a page out of Southern Italy's playbook, Falkner tops her pies—baked in a wood-fired oven imported from Naples—with grains, veggies and powerful spices. The "Finocchio Flour Power" is slathered with heavy cream, squash blossoms, sausage, aged provolone and peperonata calibrese. But Neapolitan classics, like the Margherita, are still on offer, as well as time-honored Sicilian pastas, such as fregola with pine nuts, anchovies and bread crumbs. Barkeep Darren Crawford—from SF's lauded Bourbon & Branch—mixes up classic Italian cocktails, like the Negroni from an amari-heavy menu. 364 Atlantic Ave between Bond and Hoyt Sts, Boerum Hill, Brooklyn (718-802-0088)
La Villette Restaurateur Angelo Peruzzi (Bagatelle, Le Bilboquet) and chef Christophe Bonnegrace bring their native provençal cuisine to Greenwich Village with this 85-seat bistro. On the menu: classics such as the lapin à la moutarde (rabbit cooked with Dijon mustard), a foie gras terrine and steak frites featuring an Ottomanelli Brothers rib eye. Order a pastis at the pewter bar, or snag one of the 30 sidewalk seats outside on balmy days. 10 Downing St at Sixth Ave (212-255-0300)
Little Fox Cafe This cozy Nolita café—constructed out of wood salvaged from the Kenmare Hotel—sells Brooklyn's D'Amico coffee, pastries and sandwiches. The signature Bougiebird layers turkey, Brie and fig jam on nine-grain whole-wheat bread. Eighteenth-century church pews lining the walls and small tables afford intimate seating for breakfast or lunch. 62 Kenmare St between Mott and Mulberry Sts (212-219-8161)
Pie Corps The pastry vendor debuts its first brick-and-mortar location, in Greenpoint. A vintage pie cabinet showcases the day's selection of savory (chicken potpie, feta and potato) and sweet (rye pecan, apple butterscotch) pastries. Grab a cup of Brooklyn Roasting Company coffee and compete for one of the shop's 10 seats. 77 Driggs Ave between Kingsland Ave and Monitor St, Greenpoint, Brooklyn (917-582-2769)
The Sea Fire Grill The team behind Benjamin Steak House takes on seafood at this wood-paneled midtown restaurant. Start off with a round of oysters or Montauk fluke crudo; entrées include Alaskan king crab legs, pancetta-wrapped wild striped bass and whole lobsters. Drinkers can post up to the dark-wood bar for a classic cocktail or cozy up to the marble fireplace. 158 E 48th St between Lexington and Third Aves (212-935-3785)
Selamat Pagi The owners of Van Leeuwen ice cream turn to Southeast Asia with this Balinese eatery (the name translates to "good morning"). Indonesian-inflected entrées include a fish-and-prawn satay with a tamarind dipping sauce, and a breakfast steak served alongside eggs and sambal sauce. Drinks are meant to refresh: Look for house-made sodas, like a ginger-lime concoction, Mexican Cokes and beer. Whitewashed tin walls and ceilings, silver maple tables and stainless steel finishings decorate the dining room. 152 Driggs Ave between Humbolt and Russell Sts, Greenpoint, Brooklyn (718-701-1630)
Vicolo Pizzaiolo Luigi Olivella (Numero 28) teams up with Puglian chef Bruno Milone to open a Neapolitan pie shop in Bay Ridge. The pizzas feature house-made mozzarella, prosciutto and Italian sausage, while seafood-focused antipasti include littleneck clams with bread crumbs and chilled jumbo shrimp. White-tiled floors and glass barriers decorate the airy dining room; the bar serves Italian tipples, including Negronis and amaretto sours. 8530 Third Ave at 86th St, Bay Ridge, Brooklyn (718-833-0043)