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: September 12–19, 2012

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

Beet tartine with ash goat cheese and micro-herbs at the Leadbelly
Photograph: Beth Levendis Beet tartine with ash goat cheese and micro-herbs at the Leadbelly

Restaurant and bar openings: September 12–19, 2012

The Leadbelly, Pouring Ribbons and more restaurants and bars open in New York

By Christopher Ross

All Good Things This mammoth, 2,000-square-foot bazaar stocked with artisanal vendors lures Tribeca grazers. Wander the stalls, where you can grab homemade bread from Orwasher's Bakery, a cup of joe from Blue Bottle Coffee and charcuterie from Dickson’s Farmstand Meats. The market also houses a fish counter, a farm produce stand and an oyster bar, as well as a downstairs restaurant, with a prix-fixe-only menu helmed by chef Ryan Tate (Savoy). 102 Franklin St at Church St (212-966-3663)

Brinkley's Station Brothers Tom and Anthony Martignetti are behind this midtown sequel to their Nolita gastropub. This location occupies a landmark building dating back to 1890, and is outfitted with original tile floors, dark mahogany walls and a wood-burning fireplace. Choose from among pubby fare such as a grilled strip steak with sweet-potato fries, a lobster club sandwich and a grass-fed burger. 153 E 60th St between Lexington and Third Aves (no phone yet)

Casa Pomona A 17.5-foot-long mural depicting Pomona, the Roman goddess of fruitful abundance, is the eye-catching centerpiece of this UWS tapas spot. Pair modern Spanish dishes like albondigas stuffed with oxtail, striped bass a la plancha, and grilled sausage with preserved lemon with one of the red or white sangrias on tap, while sitting at the communal cherry-wood tables in the front of the room. A more traditional dining space sits in the rear. 507 Columbus Ave between 84th and 85th Sts (212-362-3200)

Cocoron If you're having a tough time snagging one of the coveted 14 seats at downtown noodle spot Cocoron, try your luck at the satellite location a few blocks west. The menu at this equally diminutive spot features a few departures from the flagship, including two dipping sauces for the traditional cold noodles: a spicy, sesame-based sauce made with minced chicken and bok choy, and a Mexican variety, composed of chicken, tomatoes and jalapeño peppers. 37 Kenmare St between Elizabeth and Mott Sts (212-966-0800)

Enoteca Isola Isola Trattoria & Crudo Bar in the Mondrian Soho has expanded with a 45-seat wine bar next door, featuring fresh crudo, charcuterie, and cheeses from chef Victor LaPlaca. The wine program, curated by sommelier Steve Olson, features selections from Greece, Spain, southern France and coastal Italy. 9 Crosby St between Grand and Howard Sts (212-389-0000)

The Flatiron Room More than 400 varities of whiskey line the shelves at this bar from nightlife maven Tommy Tardie and cocktail ace Miguel Aranda (Bar Masa, Apothéke). Check out the ancient flooring (the planks are 100-year-old reclaimed wood) while nibbling cured meats, cheeses, oysters and ceviches and enjoying nightly jazz performances. 37 W 26th St between Broadway and Sixth Ave (no phone yet)

La Maison du Croque Monsieur Yves Jadot (Jones Wood Foundry, the Raines Law Room) recruited JWF chef Jason Hicks to open an eatery dedicated to the traditional French sandwich, the croque-monsieur. The shop will serve 16 variations, such as a classic version served with jambon, béchamel sauce and Gruyère on white bread, as well as more adventurous spins, like one layered with salmon and boursain. Order your sandwich and a glass of red or white on the narrow ground floor—once a print shop where Anaïs Nin worked—then ascend the stairs to grab one of the 22 seats on the second level. 17 E 13th St between Fifth Ave and University Pl (no phone)

The Leadbelly When Ben Towill and Phil Winser—the Brits behind Fat Radish and Ruschmeyer’s in Montauk—open a new spot, they like to build the concept around an imagined character who would ideally frequent the place. The inspiration for their latest locale (opened yesterday) is an aristocratic mid-20th-century traveling gentleman, with a taste for bubbly, bivalves and bons vivants. It’s a theme reflected in the sailcloth-colored walls, curving, Airstream-modeled copper bar and raw-wood floors. A seafood-inflected menu from Fat Radish executive chef Nicholas Wilber is split between East and West Coast oysters and dishes like a Maine mussel potpie with leeks and heritage-smoked bacon. Pair the small bites with a bottle of champagne, sourced from small-production houses, a seasonal cocktail or a locally brewed beer. Meanwhile, the place allows ample opportunity for indulging in a life of sporting leisure: You can play hearts with a pack of “Leadbelly” cards available for purchase at the bar, while away an hour listening to a musician plink at the piano built into the wall, or even attend a weekly poetry reading. 14 Orchard St between Canal and Hester Sts (646-596-9142)

983 Darin Rubell (Gallery Bar, Ella) reopens the shuttered Bushwick institution Life Café 983—once nicknamed the hood's "living room"—with tweaked menus and fresh decor. Hangover fare like grilled cheese, bacon-topped burgers and huevos rancheros constitute the main grub offerings, while the bar serves simple, seasonal cocktails and familiar brews (Brooklyn Lager, Smuttynose Old Brown Dog Ale). The once-dingy walls have been repainted a clean white and are hung with blond-wood-framed photographs. 983 Flushing Ave between Bogart St and Evergreen Ave (718-386-1133)

Pig and Khao Top Chef alum Leah Cohen has teamed up with Fatty Crew partner Rick Camac to open this porkcentric Southeast Asian spot on the LES, inspired by Cohen's travels in Thailand. Look for Filipino and Thai influences in shareable small plates like crispy pata (a pork shank cooked in soy sauce and flavored with coriander and crispy garlic) served with a pickled mango salad, or the grilled-pork-neck-and-watermelon salad on toasted rice. One wall of the 35-seat interior showcases a collage of Cohen's travel snapshots, while the other is painted in contrasting shades of green to evoke a rush of young bamboo. Kick back on the outdoor patio with one of the canned beers, slushy cocktails or micheladas made with Thai chili salt at picnic tables shaded by a pergola overhead. 68 Clinton St between Rivington and Stanton Sts (no phone yet)

Pouring Ribbons The hotshot cocktail team behind Alchemy Consulting—Toby Maloney, Jason Cott, Troy Sidle and Death & Company vet Joaquín Simó—open a grown-up watering hole determined to outgrow the speakeasy genre. Painted blue and green, the airy 88-seat East Village room is lit with white-frosted Art Deco glass shafts and a large arched window spanning the front of the bar. The cocktail menu, laid out as a chart with drinks mapped across categories like "Comforting" and "Refreshing," features originals such as the Tahona Smash, a light mixture of reposado tequila, dry sherry, caramelized pear and Angostura bitters. 225 Ave B between 13th and 14th Sts (917-656-6788)

Root Hill Burger The popular Park Slope coffeeshop Root Hill Café has extended its reach with a burger joint helmed by chef Cali Rivera (Prune, Gramercy Tavern). Nine variations on the classic patty are available, including a lamb burger on challah bread topped with Greek yogurt and mint leaves, as well as vegan and veggie options. Order a glass of wine, beer or kombucha on tap and take it to the 20-seat outdoor patio, which is surrounded by a peaceful, tree-lined garden. 256 Fourth Ave between Carroll and President Sts, Park Slope, Brooklyn (347-689-9040)

The Wallace This New American joint marks the solo debut of Jon Wallace—who polished his Brooklyn chef chops at Thistle Hill Tavern and Buttermilk Channel—and partner Jessica Soule (Zoë). The Clinton Hill spot showcases house-made ingredients (jam, cheese, sausage and bread) and regionally sourced, seasonal dishes like braised oxtail with creamy polenta, duck breast with orzo and baby turnips, and bass in a creamy curry broth. 919 Fulton St between Clinton and Waverly Aves, Clinton Hill, Brooklyn (347-689-9137)


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