The long-running pop-up trend shows no signs of abating: Wilson Tang—head of old-school dim sum standout Nom Wah Tea Parlor—collaborates with the team from Openhouse Gallery for a weekend dinner series. Transforming an old subway station entrance, the Gallery crew installed an open kitchen and reclaimed bowling-alley maple in the raw white space. The modus operandi is Thursday–Sunday themed dinners, with a rotating cast of chefs showcasing cuisines running the gamut from Spanish to Chinese. Kicking off the set is "ABODE: home. style. food."—an intimate, ticketholders-only project from Le Bernardin alum Gregg Drusinsky and home cook Sarah Ashley Schiear. Their seven-course New American menu includes house-made buckwheat noodles topped with guanciale, egg and brussels sprouts, and fisherman’s stew studded with locally sourced baby cuttlefish, razor clams and blue shrimp in a mussel jus.
