Now that it’s time to start reopening his eating places in the Evelyn Hotel in NoMad, the chef Jonathan Benno and his companions determined to do greater than merely flip the key. In the area that was Leonelli Restaurant and Bar, they’ve pivoted from Italian to French, with the bar, tables and an open kitchen devoted to bistro fare, and modified the identify to Bar Benno. The elegant flagship Benno, which has three stars from The New York Times, in the again of the area is not going to change, besides to function extra seafood when it’s prepared for diners in a month or so. But now, fitted with an enormous again bar and a U-shaped counter with seating, the new spot, referred to as Bar Benno, will function a chilly seafood choice, and hors d’oeuvres like escargots, egg in a potato crust, pâté de campagne, and Basque-style tripe on its basic menu. Main programs embrace rotisserie hen, steak au poivre and bourride, a wealthy Provençal seafood stew not often seen on New York menus. Fries will come alongside steamed mussels, a French dip sandwich and steak tartare. From 5 to 7 p.m., with aperitifs and cocktails, there can be savories like deviled eggs with caviar, salmon rillettes, white anchovies with bread and butter, and fried pig’s trotter with sauce gribiche. “I didn’t feel it was enough just to reopen as we were before,” Mr. Benno stated. “I’ve been cooking French most of my whole career, so I’m very comfortable with this. Fortunately, we did not have to do a big renovation.” Mr. Benno additionally stated that it was troublesome for Leonelli Restaurant and Bar, an Italian taverna, to ascertain its personal character. But, he stated, providing bistro fare in an area that’s one thing of a prelude to the Benno eating room and that leans towards France made extra sense. A style of Italy with flatbread pizzas, breads and pastries stays out there in Leonelli Bakery in the entrance of the constructing. (Opens Friday)
7 East 27th Street, 212-451-9557, bennorestaurant.com.
Therdtus (Tony) Rittaprom has owned PuTawn, a Thai restaurant on the Upper East Side, with Chanchai (Charles) Khampinchai, since 2016. And now, they’ve renamed the restaurant and turned it right into a targeted Northern Thai spot with a menu of 14 classes. The choices incorporate many dishes from Zabb Elee in Jackson Heights, Queens, which Mr. Rittaprom owned and the place he served as chef from 2010 to 2015. (An East Village department of Zabb Elee was open for a part of that point.) Among the decisions are naem gradook moo (deep-fried fermented pork ribs cured with sticky rice), larb moo kua (pork, liver, pores and skin and lengthy peppers), and yum pu dong (blue crab in fish sauce with herbs, lime and chiles). The huge menu consists of classes like papaya salads (seven of them), larb, spicy salads, grilled meat salads, 5 noodle soups (in addition to a couple milky spicy soups), and 17 dishes underneath the heading of pad and rad kow (“from the wok and over rice dishes”). They settle for reservations for his or her 28 seats.
1584 First Avenue (83rd Street), 212-988-8800, zabbputawn.com.
Pokeworks of Hudson Yards
This department of Pokeworks, a sequence of dozens of quick-serve poke spots in 19 states, Canada and Mexico, is on the floor flooring of an workplace constructing adjoining to Hudson Yards and doesn’t have outside seating. The restaurant, opened by Albert Yeh, affords set mixtures for Hawaiian-inspired poke bowls, and the choice of designing your individual as a bowl, a burrito or a salad.
330 West 34th Street, 917-261-6361, pokeworks.com.
The Beer Garage
After opening this brewpub in a former Park Slope, Brooklyn, storage a yr in the past, Marina Charny and Oleg Kaziev, the house owners, have branched into Manhattan. But, not like the authentic location, this outpost isn’t in a former storage. There are 24 craft beers on faucet on a rotating menu. On the meals facet, there are wings, nachos, pizza and a burger.
118 Christopher Street (Bedford Street), 646-490-4301, beergarageny.com.
Brooks Headley, the pastry chef who discovered success together with his quinoa-based burger and different plant-based gadgets, will relocate from the shoe field the restaurant has inhabited for greater than six years to the equal of the complete shoe retailer. Possibly by November however most likely later, he’ll transfer into the former Odessa Restaurant, a close-by diner that just lately closed. He doesn’t plan to alter a lot in the area, with its counter and bar, and seating as much as 75 (relying on Covid). So Superiority Burger received’t be restricted to its earlier system, of largely takeout. Mr. Headley stated that he “could not be more excited,” and that the menu could be expanded considerably. He additionally plans to acquire a full liquor license. And with a soda fountain and a dessert show case behind it, there’s the choice for him to get again into pies, desserts and different sweets.
119 Avenue A (St. Marks Place).
Brooklyn Dumpling Shop
Stratis Morfogen, who opened this Automat-style dumpling home in the East Village in May, has now lined up six extra, all franchises, that may really be in Brooklyn. Michael Sheinman and Nick Sampogna, the franchisees, haven’t introduced the new areas or when they’ll open. Brooklyn Dumpling Shop is in partnership with Fransmart, an organization that handles franchising, for its expansions.
Michelin Guide California
The names of extra eating places being added to the Michelin Guide California have been launched. Last week, Central Coast newcomers to the information had been introduced: Alderwood in Santa Cruz, Bibi Ji and Loquita in Santa Barbara, Caruso’s in Montecito, Mentone in Aptos, Ox + Anchor in San Luis Obispo, Six Test Kitchen and the Restaurant at Justin in Paso Robles. Additions for Los Angeles are approaching Sept. 1, and for San Diego and Orange County on Sept. 15. The full information comes out subsequent month, and listings can be discovered on the Michelin Guide app.
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