Results tagged “openings”

Abe & Arthur's: This big, beautiful new restaurant exorcises the old Lotus space, with "contemporary American cuisine...that evokes the nostalgic feeling of 1930s and 1940s New York City dining." This means leather, low lighting, and a varnished zinc bar. So zinc was 1930s? The menu is contemporary American with seasonal leanings, masterminded by Franklin Becker (Brasserie, Trinity). Starters average around $15, with tuna tartare tacos looking particularly enticing. Fresh market seafood changes daily, but pan-roasted sea scallop & foie gras with chantrelles is seasonal mainstay. Steaks and chops range from $18-$72 with your choice of six sauces. 409 West 14th Street; 646-289-3930

Luke's Lobster: The lobster roll has been enjoying a bit of a renaissance recently (and has possibly jumped the shark with its availability at Citi Field), but there's one lingering problem: they're usually way too expensive. Luke Holden and his father Jeff, both Maine natives, are trying to change this in the East Village. The Lobster Roll will be the biggest draw at the Holdens' new place, and at $14 it's pretty reasonable, especially with the near-complete lack of filler mayo and celery. Other seafood rolls are as cheap as $6, and dishes include fresh chowders, bisques, crab claws and lobster knuckles. No liquor license yet, but spring will bring some Maine-grown beers. 93 East 7th Street, (212) 387-8487

Fresh on the heels of news that Trader Joe's is set to invade Chelsea, word is that the TJ's sister-slash-superstore, ALDI, will be opening in Queens. The Voice talks to a "supermarket consultant" who tells them to expect a dozen more ALDI locations to follow. The Wegmans count for the five boroughs sadly remains at zero.

IPPUDO: Though its website says the grand opening isn’t until Monday, a call placed to Ippudo, New York City’s first taste of the hit Japanese ramen chain, confirmed that they are welcoming diners for dinner during their “soft opening.” The photo here by Cocktailian depicts “a super porky broth with excellent melt in your mouth roast pork” that the photographer “will be dreaming about for days.” Andrea Strong declares the broth “perversely porky,” and explains it’s made by cooking pork bones for over 15 hours. Ippudo’s thin ramen noodles are made on the premises and cooked almost al dente, and a full bar up front serves 25 sakes, three shochu, beer and spirits. 65 Fourth Avenue, 212-388-0088.

A train hopping skate boarder gets blood on his deck after fending off a brutal rail yard security guard in Gus Van Sant’s moody Paranoid Park. In her rhapsodic Times review, Manohla Dargis swoons over Van Sant’s “use of different film speeds and jump cuts, and his tendency to underscore his own storytelling" in the Portland, Oregon-set film. But Van Sant fan Jeffrey Wells calls it “meandering and even dreary… nowhere near as striking or stylistically distinguished as Van Sant's Elephant and Last Days.”

Elettaria: Hendrix shredded here once upon a time, when it was a music venue called The 8th Wonder, but now the stage is an open kitchen and South Asian-spiced American dishes are the stars. Decorated by the man behind Allen & Delancey, the seductive 72-seat interior (pictured) features a rustic reclaimed barn-wood ceiling, plush banquettes, old-world paintings and exposed brick walls. Appetizers include a dish of dayboat sea scallops with celery root puree, oxtail, Meyer lemon and cilantro leaves, while entrées like roasted chicken with sweet and sour tomato ravioli and smoked sunchokes sound irresistible. Behind the 14-seat steel bar, Death & Co. alums concoct their fancy cocktails. 33 West Eighth Street, (212) 677-3833.

Today the Times’s Frank Bruni marvels at Manhattan’s new wave of high tone restaurant openings during a recession, and pins the trend not on entrepreneurial bravado but on the fact that it takes years to get a fancy eatery open, and most of these new places were envisioned in flusher economic times. It is true that in 2005, the top fifth of earners in Manhattan made 52 times what the lowest fifth make – $365,826 compared with $7,047 – comparable to the income disparity in Namibia. Yet thanks to tax cuts and stagflation, the income gap has only widened in the past three years. Dinner at Per Se is as unattainable as ever for New York’s lower orders, but even with Wall Street turbulence it’s unlikely the ranks of the well-heeled will thin to the point where a fashionable restaurant can’t manage. Of course, chefs like Ken Friedman (The Spotted Pig) are artists and don’t chain their muse to the vagaries of the economy: “I’m certainly not the kind who would look at the Dow. Does a writer write or not write a book based on the economic climate? Does a songwriter write songs that way?”

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.

Kellari’s Parea: This Greek bistro, housed in the space that was formerly Michael Symon’s Parea, was created by the same team that runs Kellari Taverna in midtown. This "green" restaurant features an organic menu that includes pizzas fresh from the wood-burning oven, lamb that has been marinated overnight, and eggplant with feta ice cream. 36 E 20th St between Broadway and Park Ave South (212-777-8448) Maxie’s Grill: This casusal offshoot of Angelo & Maxie’s steakhouse...