Headliner
Kaiseki Room by Yamada
Isao Yamada, a kaiseki master from Fukuoka in southern Japan, trained at the Tsuji Culinary School in Osaka, went on to a highly rated kaiseki restaurant in Kyoto, and eventually became the chef at David Bouley’s Brushstroke. Now, he’s opening this intimate kaiseki restaurant. What he is doing, he says, is traditional, but with a New York cast (think: a tomato-cured Hudson Valley silver trout) and relying mostly on imported ingredients. The sous-chef is Yoo Jung Suh, a Korean chef who studied at the Culinary Institute of America and who also worked in Japan and at Brushstroke. Mr. Yamada is in partnership with the Group, the owner of the Omakase Room by Mitsu in the West Village, and the Boucherie restaurants. (The Group’s La Grande Boucherie occupies most of the location.) The restaurant, consisting of 10 seats at the bar and another six at tables, is done in pale wood curved in decorative slats and blocks. The interior was devised by Pierre Renart, Julien Legeard and the Group’s founder Emil Stefkov. There’s a single seasonal menu of 11 beautifully presented courses, for $300, which for fall includes toro tartare with osetra caviar, chawanmushi with uni and horsehair crab, a selection of sashimi and imported Sanuki-Wagyu from cattle that were fed olives.
145 West 53rd Street (6½ Avenue Passageway),kaisekiroom.nyc.
Opening
B’artusi
From L’Artusi, half a block away and known for its Italian fare and wines, comes this smaller Italian wine bar with plates to share. Black bass ceviche with melon, basil and Calabrian chile; tuna crudo with confit orange, capers and celery; lamb meatballs with hazelnuts; broccoli cacio e pepe; and braised short rib lasagna give you some idea of the offerings. (Opens Wednesday)
520 Hudson Street (West 10th Street), 646-517-1112, bartusinyc.com.
Jack & Charlie’s No. 118
Vintage supper club décor with leather banquettes, antique mirrors and white linen defines this space, which is organized into separate dining areas. Oysters figure prominently, as do specialties like clam chowder, Caesar and wedge salads, cedar-plank salmon, tomahawk steak for two and, on Fridays and Saturdays, slow-roasted prime rib with horseradish cream and popovers, to book in advance. Ed Cotton, a Daniel alumnus, is the chef presiding over the kitchen, which has a wood oven. The bar features martinis in several iterations and snacks like shepherd’s pie croquettes. There is no Jack or Charlie involved; the name evokes an old New York speakeasy.
118 Greenwich Avenue (13th Street), 212-680-4265, jackandcharlies118.com.
Recette
Having nothing to do with Jesse Schenker’s West Village restaurant of the same name, which closed in 2016, this spinoff of the Consulate on the Upper West Side has the same owners (Igor Drca, Metodija Mihajlov and Miljan Komnenic) and chef (Alan Vargas) as their other restaurant. The mostly French menu is practically a clone.
103 Havemeyer Street (Hope Street), Williamsburg, Brooklyn, 347-227-8829, recettebrooklyn.com.
Gran Via
Classic tapas and pintxos with wines, ciders and beers that are almost exclusively Spanish have come to the cobblestone pedestrian-only restaurant block in the financial district. It replaces Vintry Wine & Whiskey.
57 Stone Street (Hanover Square), granvianyc.com.
Antoya Korean BBQ
Tony Park, the owner of Samwon Garden Korean BBQ in Manhattan’s Koreatown, has changed its name. It still features Korean barbecue with its signature “diamond cut” for tenderness, based on the style of the long-established Samwon Garden restaurant in Seoul. But, with the new name, Mr. Park is adding some Italian flavors, reflecting his own partly Italian heritage. The name is a play on his son’s name, Antonio. Sea urchin pasta and steak in a pesto marinade are among the new dishes. Mr. Park plans another Antoya Korean BBQ in the spring at 243 East 58th Street, the townhouse that was home to Felidia, which he has just bought.
37 West 32nd Street, 212-695-3131.
Chemistry Room at Sushi Lab
Adding to the pileup of sushi options (Sushi by Bou, Sushi Lab Rooftop) in the Sanctuary Hotel in the theater district is this new omakase spot on the ground floor. The executive chef, Frankie Chen, offers 13 courses for $100.
The Sanctuary Hotel, 130 West 47th Street, 212-432-0000, sushilab.nyc.
Harry’s and Rose Lane
The Sartiano Group, owned by the hospitality entrepreneur Scott Sartiano, has created these two new spots in the refurbished Park Lane New York. Harry’s, on the hotel’s second floor, is a dining room named for Harry Helmsley, the hotel’s original owner. American classics like oysters, king crab and steaks are served. Rose Lane, not to be confused with the Rose Club in the Plaza a few steps away, is a spacious lobby bar opening Nov. 8. Next month, the group will also open a rooftop bar on the 47th floor.
Park Lane New York, 36 Central Park South (Avenue of the Americas).
Crosta
A baker’s dozen of Neapolitan-style pizzas, along with appetizers, salads, sandwiches and homemade gelati, are served at this corner storefront with a white-brick-walled interior.
486 Sixth Avenue (12th Street), Park Slope, Brooklyn, 929-295-0008, crostany.com.
Jalapa Jar
The Brooklyn-based salsa company has opened a base of operations in the Brooklyn Navy Yard. There, it will produce salsas, run a test kitchen and a retail store with a counter serving breakfast tacos all day (8 a.m. to 4 p.m.), along with a few other items, like a seasonal delicata squash taco. Early next year, it plans to introduce a sweet-heat pineapple variation and a tomatillo salsa.
Brooklyn Navy Yard Building 77, 141 Flushing Avenue (Vanderbilt Avenue), no phone, jalapajar.com.
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