434 Amsterdam Avenue, 917 -261-5926, waunyc.com .
Pino Luongo has moved his SoHo restaurant, Coco Pazzo, to the old Giorgione in Hudson Square, a space which he took over for one of his Coco Pazzerias. Mr. Luongo said he wanted a larger restaurant with space for private dining, which the new location offers. The menu will combine Coco Pazzo dishes with some popular Coco Pazzeria items. The Coco Pazzeria in Midtown East remains in operation.
307 Spring Street (Greenwich Street), 646-850-1003, cocopazzonyc.com .
Francis Staub, who founded French cookware company Staub, was original partner of Coq Rico on East 20th Street in Manhattan with chef Antoine Westermann. (Mr. Westermann owns Coq Rico in Paris.) The chef has retired his direct involvement with the New York restaurant two years ago and, although he is still associated, it is Mr. Staub who runs the show. After a pandemic hiatus, Mr. Staub made it this restaurant of French rotisserie where poultry, beef, pork and vegetables will brown on vertical and horizontal spits. The restaurant consists of two rooms, each with bars, which meet in a back dining room. rotisserie, the star of which is the Sasso breed chicken served with a choice of sauces, there are appetizers like terrine of foie gras, crispy ofduck and mimosa eggs. A sample menu is $ 22 at lunch, $ 42 at dinner.
30 East 20th Street, 212-267-7426, larotisserienyc.com .
Three of Cups
The tarot card symbolizing revelry and feasting comes to life at this new restaurant in SoHo where dining options include festa boards for tables seating up to 'to six people. The planks are filled with items like salmon, homemade bratwurst, veggie-based veggie meatloaf, and roast chicken, plus salads, grains, and veg, all for sharing. Michael Polesny is the owner of the restaurant, open from pbreakfast at dinner, and Santo Vicenzino, a graduate of the French Culinary Institute, is the chef and co-owner. Rachel Lauginiger, the head consultant who was at Marlow and Daughters, collaborated with Mr. Polesny and Mr. Vicenzino on the menu. A liquor license is pending; the restaurant is not related to the pizzeria of the same name which was in the East Village.
150 Sullivan Street (West Houston Street), 646-649-4221, threeofcupssoho.com .
J-Spec, the Japanese restaurant in the East Village, has opened a companion restaurant in the adjacent storefront. It consists of a counter that can accommodate only seven dinners for one person.no tasting, $ 185, at 6:30 p.m. alone. The chef, Koichi Endo, prepares the entire meal himself in front of the guests. It serves sushi and tempura on the same menu and uses Wagyu in both preparations, a few unusual touches.
239 East Fifth Street (Second Avenue), 212 -287- 0107, jspec-ny.com/esora-omakase .
Jacky Sun and his partners in this new top of the range The Midtown West Chinese restaurant already owns China Xiang, a Sichuan restaurant on West 42nd Street in Manhattan, as well as the Hunan Cafe in Flushing and the Chairman Sun in Long Island City, both in Queens. During their last adventure, the specialties are theImported China Oven Roasted Peking Duck and Dim Sum including some elite items like edamame dumplings with black truffle sauce and shumai with tiny whole abalones on top.
48 West 48th Street, 718-316-9811, mrsun48.com .
Beijing cuisine is offered at this new Chinese restaurant Restaurant Row, which is said to emphasize traditional cooking techniques of the Chinese court. Peking duck, table-mixed Beijing zha jiang noodles, and dim sum are among the 80 menu choices. For opening days, the chef is Anthony Wang from Beijing. Ultimately, achef's committee will run the kitchen. The frame has a vintage look to replicate the traditional wood-fra med Chinese course.
353 West 46th Street, 646-669-8299, chai-nyc.com .
This Tuscan restaurant, which opened in the Flatiron district in 2001 and closed in 2010, has been reopened by Gerald Lieblich, the real estate developer who bought and renovated the Russian tearoom in 2006 and became the owner of Beppe in 2007. The menu is inspired by Tuscany with dishes like ribollita, pappardelle with wild boar and Chianti sauce, bistecca alla fiorentina , the arista pork loin and the cacciucco fish stew. thechef is Marc Taxiera, who was executive chef of Beppe for three years.
234 West 56th Street, 212-586-2403, beppe.nyc .
This all-day cafe with three locations in Brooklyn has opened an industrial outpost in Manhattan. It is owned by Rod Coligado and Hugo Murray and is known for its sweet and savory homemade pastries (also retailed). The executive chef is Christian Ramos, former sous-chef at Per Se. Nicole Hamilton is also in the kitchen preparing gluten-free and vegan items.
177 rue Lafayette (Grand Street), no phone, butler-nyc.com .
Fresh Pond Cocktail Club
Johnny Swet, a mixologist who owns the Grand Republic Cocktail Club and Jimmy in SoHo , opened its latest in Ridgewood, Queens, where it grows Bushwick, Brooklyn. A lavish interior makes way for a garden to soak up outside, weather permitting. The drink list includes versions of Mr. Swet on the Salty Dog and Tom Collins, as well as an old-fashioned classic and tiki cooler, the Mermaid. Different styles of hot dogs are offered on the food side.
64-18 Fresh Pond Road (Linden Street), Ridgewood, Queens, 929-295-8956, fresh- etang-cocktail-club.business.site .
The popular collection of Queens Night Market vendors, which has gathered since 2015 at Flushing Meadows Corona Park, reopens this weekend. Among the more than 50 attendees selling food are new ones arriving with Malaysian skate wings, Haitian chocolates and big fried Tibetan dumplings. John Wang, who founded the market, said proceeds from the opening night market as well as donations from particular vendors will go to those in Queens who suffered damage from Hurricane Ida but were unable to receive government assistance.The market will be open on Saturdays from 6 p.m. until midnight until the 30th October The Bronx Night Market at Fordham Plaza, whichopened in April, changed schedule. It is now open from 4 p.m. to 10 p.m., instead of noon to 7 p.m., on Saturdays. It will be open until November.
queensnightmarket.com ; bronxnightmarket.com . (check: 646-399-7938)
Chefs on the move
After receiving distinctions as executive pastry chef at Benno, Leonelli Taberna and Leonelli Bakery, Ms. Verardo returned to Le Bernardin, where she worked from 2012 to 2014. She will now be the executive pastry chef. His French studies are revealed in desserts such as vacherin with white sesame dacquoise.
This chef, who was at Bistro La Promenade in New York and Azure at Revel in Atlantic City, is now culinary director and partner of the Fig & restaurant group. Olive, with establishments in Manhattan; Chicago; Washington DC .; Houston; and Newport Beach, California
This former Intersect by Lexus chef will be the executive chef of Hudson Yards The Tavern, formerly Tavern by WS. It reopens Thursday with an American bistro menu less meat-focused than before.
Mr. Joo, the former sous chef at Peninsula New York in Midtown, is now the hotel 's executive chef, in charge of his restaurant, Clement, which has just reopened.
This native of Jamaica is now the chef of Miss Lily 's.
After 26 years on Third Avenue and 73rd Street, Tony Fortuna, the owner, is moving his popular restaurant to the Upper East Side. It's a lease issue, not a pandemic. It will close after dinner on Saturday and hopes to appease its faithful regulars by reopening soon atnearby, although he has not yet secured his new location. It also has a Southampton branch of the restaurant.
1278 Third Avenue (73rd Street), 212-772-0404, tbarnyc.com .
Agnes, Birdie G ' s, Citrin, Fellow, Gabi James, Jeong Yuk Jeom, Kazan, Konbi, Pasta | Bar and Phenakite are new additions to the Los Angeles roster, available on the Michelin app.
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