Openings Roundup: Pinch & S’MAC, Adour, Bagatelle

Pinch & S’MAC: Dejected fans of Pinch, the defunct Park Avenue South “pizza by the inch” joint, will not only be reunited with their favorite Pinch pizza, but they can even slather it with the incredible mac-n-cheese from East Village favorite S’MAC. The new cheese and carb cartel will bring the best of both menus together on the Upper West Side, forming a single, unified, belt-busting celebration of starch. If you’ve never tried S’MAC, you’re best off staying away; those who’ve tasted their mac-n-cheese speak of it with glazed-over eyes befitting a Shake Shack devotee. Opening “soft” on Monday, Pinch & S’MAC promises a casual environment with take out, delivery, catering and a separate room for private parties. 474 Columbus Ave., between 82nd and 83rd, (646) 438-9494.

Adour: Forget the food: fancy ladies with fancy purses are going to love the specially designed chairs at Alain Ducasse’s new French restaurant; each is appointed with a dainty perch upon which your precious accessory can safely and conspicuously preen. The chairs are the work of designer David Rockwell, who transformed the space formerly occupied by Lespinasse in the St. Regis into an elegantly modern stage for Ducasse’s third attempt to take Manhattan. (The Frenchman’s two previous New York failures, Mix and Alain Ducasse at the Essex House, weren’t quite the right material.) The wine cellar at Adour bulges with over 1,800 bottles, which can be sampled one by one at a small “interactive wine bar,” where tasting notes appear on the high-tech bar top. Those who can afford to dine might find the truffle foie gras ravioli to their liking, or perhaps the roasted lamb loin with piquillo and espelette peppers. 2 East 55th St, (212) 710-2277.

Bagatelle: The latest addition to the Meatpacking District is an upscale French bistro with a cozy candlelit interior, whiter-than-thou Louis XV trim, and an emphasis on comfort food from the south of France. A roasted chicken is complemented by a warm asparagus salad with blood orange; a côte de boeuf for two is made with grass-fed beef. Top it all off with one of their specialty cocktails, such as “Le Blues de Manhattan,” a cocktail made with Makers Mark, muddled blueberries and blackberries, Chambord and sweet vermouth. 409 West 13th St., (212) 675-2400.

Photo of S'MAC entree by Manhattan Sweets.