![Crossbar: The former Limelight is moving towards a more department store-like approach, so naturally it needs its own version of David Burke who has an anchor restaurant at Bloomingdale's. Enter runaway groom and over-extended "celebrity" chef Todd English, whose latest "concept," CrossBar, just opened there. And what a scene it is? In what seems to be an effort to make the Catholic Church further regret selling off the building that once housed the infamous Limelight nightclub, the bi-level, 99-seat, CrossBar includes such loving touches as church pew seating, antique wrought iron lighting (meant to "evoke a warm, sexy atmosphere") and a giant onyx cross-shaped table for communal dining. It's the kind of place a late-'80s Madonna would have looked at home in.As for the food... The actual chef in the space—since this is an English "concept"—is Robert Rubba, an alum of English's restaurant Tuscany, who currently is focusing on a "head to tail" menu that goes from "puffed pigs' ears" to "pigs' tail pazole" to pork belly and octopus to popcorn (with bacon). And if you aren't kosher with eating pork or other meats, they've got a few veggie options for you. Well, they've got two salads, fries and a smoked eggplant dish. You can check out the whole menu for yourself here: (function() { var scribd = document.createElement("script"); scribd.type = "text/javascript"; scribd.async = true; scribd.src = "http://www.scribd.com/javascripts/embed_code/inject.js"; var s = document.getElementsByTagName("script")[0]; s.parentNode.insertBefore(scribd, s); })();47 20th Street, 212-359-5550](https://cms.prod.nypr.digital/images/264183/fill-150x150|format-jpeg|jpegquality-80/)
Click through on the photos for the latest restaurant and bar openings around town, which include pizza of all varieties at 900 Degrees in the West Village, Crossbar in the Limelight Marketplace, The Creperie at Le Bain, gelato at Amorino on University Place, and haute comfort food at Eighty-Four on Seventh in the West Village. And check out our photo spread on the al fresco Beekman Beer Garden Beach Club down by the South Street Seaport.
New Restaurant And Bar Openings: From Full Spectrum Pizza To Crepes On A Roof
<em>Noah Fecks</em><br/><br/><strong>900 Degrees:</strong> Self-proclaimed pizza aficionados Bruno DiFabio and Tony Gemignan (of the famed Tony’s Pizza Napoletana in San Francisco) have given NYC another desperately-needed Napoletana-style pizza restaurant. But that's just for starters; 900 Degrees also specializes in Romana-style pizzas, which are made using a three day method known as "Poolish," in which the dough is made and allowed to set for two full days before being stretched and finished in the Italian brick oven. There are three to choose from on the menu, plus a variety of Americana-style pizzas, including the Lamb and Eucalyptus (free range New Zealand lamb, fresh marjoram, feta cheese and eucalyptus), and the 900 (fire-roasted pulled pork and tamarind, habenero and serrano peppers, citrus, tomato, agave nectar, cactus salsa and queso fresco). There are also Sicilian-style pizzas to choose from. <br/><br/>Depending on what kind of pizza you order, it will be made in either a customized 900-degree, wood-burning Cirigliano oven imported from Naples, Italy, or an Italian Cuppone brick oven. The New York tomato pies, in which the dough is made more flavorful by a process known as “biga," come out of the brick oven, as do the Americana and Sicilian pizzas. 900 Degrees seats about 60, with 7 seats surrounding the open kitchen. They've got seven beers on tap and a wine list made up of both Italian and California varietals, plus specialty cocktails. The Savanna, made with fresh mint, Bulleit bourbon, peach puree and crushed ice, sounds like just the thing right about now. <br/><br/><em>29 7th Avenue South, at Morton and Bedford Streets; (212) 989-9880 </em>
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