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Off the Menu

Wolfgang Puck Makes His First New York Splash, at Cut

Zairah Molina, the pastry chef, and Raymond Weber, the executive chef, at Cut, Wolfgang Puck’s new restaurant in Manhattan.Credit...Christian Hansen for The New York Times

CUT Wolfgang Puck, the Austrian-born chef and restaurateur, is making his New York debut with this restaurant, one of several Cuts in a global portfolio that stretches from his Los Angeles base to airport food kiosks. Though the emphasis is on steaks — U.S.D.A. prime, grass-fed and wagyu — Raymond Weber, the executive chef, ranges well beyond them, with seafood, salads, seasonal vegetable preparations and pasta. Mr. Weber’s wife, Zairah Molina, is the pastry chef; she says that her desserts for the New York branch are more elaborate than they have been elsewhere. The space, by the French designer Jacques Garcia, working with Kimberly Brown and Strata Architects, provides an ebony background for artwork from Mr. Puck’s personal collection. Burgundy upholstery, gold curtains and, in the bar, dramatic slashes of red neon enliven the room: Four Seasons Hotel New York Downtown, 99 Church Street (Barclay Street), 646-880-1995, wolfgangpuck.com.

BAR FORTUNA The second floor of the townhouse now home to Casa Apicii has been turned into this bar and lounge serving cocktails, often based on Italian aperitifs, wines and grappas with small plates of food: 62 West Ninth Street, 212-353-8400, casaapicii.com.

GORDO’S CANTINA This frequent participant in street fairs opens a vibrant brick-and-mortar location serving tacos, quesadillas and other items: 24-11 Queens Plaza North (24th Street), Long Island City, Queens, no phone, gordoscantina.com.

MATTE BENTO The Asian-accented fast-casual stop for breakfast, lunch and dinner (as well as takeout and delivery) features Japanese fried chicken sandwiches and chirashi sushi (fish scattered on rice) served in boxes. (Opens Saturday): 516 Hudson Street (West 10th Street), 212-989-1888, mattebento.com.

MEW MEN The group that owns Atoboy, in the NoMad area, has added this outlet for ramen: 7 Cornelia Street (Bleecker Street), 212-727-1050, mewmennyc.com.

MISTER DIPS The chef Andrew Carmellini and his partners are indeed dipping into a fast-food genre. They will dispense burgers, including a veggie patty, fries and soft-serve ice cream from a shiny old Airstream trailer parked in Vale Park, on the premises of the William Vale hotel, where they have already opened Westlight, a terrace bar. Next month, they will add Leuca, a Southern Italian restaurant in the hotel. (Thursday): 111 North 12th Street (Wythe Avenue), Williamsburg, Brooklyn, misterdips.com.

PROVA PIZZABAR More than just a pizzeria, this restaurant from Donatella Arpaia is starting with a limited menu that includes meatballs, eggplant Parmesan and Caprese salad, along with square pizzas and cocktails. In about a week, pastas, more salads and other Italian items will be added: Lower Level Dining Concourse, Grand Central Terminal, 89 East 42nd Street, provapizzabar.com.

ROUGE TOMATE CHELSEA In relocating this restaurant known for its sustainable, biodynamic approach to wines as well as to food, the founder, Emmanuel Verstraeten, and Pascaline Lepeltier, the beverage director and a partner, have tried to capture hints of the sleek modern décor of the Upper East Side original, with bare wood tables. But their new digs, a landmarked double carriage house from 1863, made demands of its own, so it’s more rustic, with granite, slate, rough-hewed wood, exposed beams and white brick. Facing the chef Andy Bennett’s open kitchen is a chef’s counter. The barroom and the dining room serve the same menu. Ms. Lepeltier has expanded her wine list: (Wednesday): 126 West 18th Street, 646-395-3978, rougetomatechelsea.com.

SECCHU YOKOTA New York gets a second tempura restaurant, more modest than Tempura Matsui. Mr. Yokota, the chef and an owner, comes from a family of prestigious cooks. He serves only omakase, $65 for appetizers followed by a selection of seafood and vegetable tempura, then soup or noodles, and dessert: 199 East Third Street (Avenue B), 212-777-1124, secchuyokota.com.

TEREMOK A chain of blini parlors with hundreds of outlets in Russia opens its second in New York. (Saturday): 555 Avenue of the Americas (15th Street), 917-472-7322, teremok.com.

21 GREENPOINT The focus at this restaurant, owned by Sydney Silver and Homer Murray, whose father is Bill Murray, is both the bar and the menu. The food, by Sean Telo, is seasonal, with an emphasis on local ingredients: 21 Greenpoint Avenue (West Street), Greenpoint, Brooklyn, 718-383-8833, 21greenpoint.com.

PUBLIC FARE Danny Meyer’s Union Square Hospitality Group has been awarded a four-year contract to run the seasonal restaurant in Bryant Park, next to the free skating rink. It will open next month along with a food concession in the skating pavilion, and remain in business until March: Winter Village at Bryant Park, 42nd Street and Avenue of the Americas.

EMPIRE DINER The chef and restaurateur John DeLucie has joined forces with the group that owns Cafeteria to reopen this nostalgic Chelsea favorite. They expect it to be ready in late November for breakfast, lunch and dinner, with an American menu: 210 10th Avenue (22nd Street).

TREVOR KUNK, who worked at Blue Hill, is the new executive chef at the Breslin Bar & Dining Room. Christina Lecki, the previous chef, has moved to White Gold, the butcher shop and restaurant owned by April Bloomfield and Ken Friedman that is opening soon on the Upper West Side.

A version of this article appears in print on  , Section D, Page 8 of the New York edition. Order Reprints | Today’s Paper | Subscribe

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