120508seasonal.jpgSeäsonal: This sleek new midtown restaurant (pictured) uses Austrian and German classics as a springboard into lighter iterations of typically heavy Kraut cuisine. Chefs and co-owners Wolfgang Ban and Eduard Frauneder—if those even are their real names—are intent on making traditional staples like Schweinsbauch (Crispy Pork Belly) new again with fresh, locally-sourced ingredients. Other items include Wiener Schnitzel (Breaded Veal cutlet) served with a potato and cucumber salad, and Monkfish Medallions served on Szegediner Kraut. The wine list emphasizes regional bottles such as Riesling, Rivaner, and Spätburgunder (Pinot Noir), and the atmosphere is comfy and clean; Thrillist likens the white curves and latticework to "the getaway nook on the cruise ship from The Fifth Element." 132 West 58th Street, (212) 957-5550

Baoguette: Where do Blimpies go when they die? If you're this deceased Blimpie in midtown, you go to sandwich nirvana and get transformed into a deli specializing in the popular Vietnamese sandwich bánh mì. (Served on baguette, bánh mì typically features pickled carrots and daikon, onions, cucumbers, cilantro, jalapeño peppers and meat or tofu.) The punny name of this new venture comes via husband-and-wife restaurateurs Michael Bao (Bu’n, Bao Noodles) and Thao Nguyen. According to NY Mag, they're pushing the envelope here with a Spicy Red Curry Corned Beef sandwich with caramelized onions and pickled jalapeños. There are also more traditional bánh mì, as well as Vietnamese salads, rolls, and a few noodle dishes. 61 Lexington Avenue, near 25th Street, (212) 518-4089

120508danku.jpgDanku: All the takeout containers, cups, bags, and flatware at this new Dutch/Indonesian fast food restaurant are biodegradable, and the furniture and wall paneling are made from recycled composite wood and other reclaimed materials. But what about the grub? The signature item here is the traditional Dutch fritter, the “kroket.” But Danku’s krokets are filled with non-traditional stuff like Mac & Cheese, Tomato & Mozzarella, Salmon Dill, and Chili con Carne. The menu also features sandwiches, stews, curries, satays, Basmati fried rice (PadiDan) and pan-fried noodles (MieDan), which are informed by one of the owner's grandma's recipes. (The old gal grew up in Indonesia, for what it's worth.) Midtown Lunch has a preliminary review. Open for breakfast, lunch, and dinner seven days a week. 47 West 57th Street

And hey, why not check out our gorgeous photo spread on L'Artusi, from the owners of Dell'Anima; our report from the opening of David Burke's Fishtail; the newly-opened Shang in the Thompson LES Hotel; and Midwood's new tofu bacon mecca Salud?