Especially interesting:
(september openings)
Canal Street Oysters
380 Canal St.
380 Canal St.
A stupendous limestone bar is the focal point of brothers Anthony and Tom Martignetti’s latest restaurant project. On the bar go oysters — Bluepoints, Wellfleets, Malpeques, Beausoleils, raw on the half-shell — plus whelks, clams, and sea urchin. John Dory Oyster Bar vet Charlene Santiago’s cooked dishes expand on the theme. There’s razor clams on the plancha, fried fish sticks, cod bánh mì, and squid-ink paella for two.
Il Fiorista
17 W. 26th St.
Flowers look great. Flowers smell wonderful. Flowers make us happy. And although we sometimes forget, flowers of the edible variety when cooked or preserved taste pretty incredible. That would seem to be one of the things the Italian-born husband-and-wife owners of this restaurant, boutique, education center, and all-around floral superspace would like to draw our attention to. How will they do it? Think bread and nasturtium butter, fluke crudo cured with chrysanthemum, and grass-fed strip steak with flowering marjoram and sweet-potato leaves, all washed down with orange-flower Negronis.
F&F Pizzeria
459 Court St., Carroll Gardens
459 Court St., Carroll Gardens
Frank Castronovo and Frank Falcinelli (the Franks) are French-trained chefs who cook Italian. They are not, however, pizzaioli. But they have a guy. Actually, two guys: Chad Robertson (of San Francisco’s Tartine Bakery) is one, and Chris Bianco of Pizzeria Bianco in Phoenix is the other. (Actually, Bianco is not only a pizzaiolo, but maybe the world’s greatest pizzaiolo, and also a partner with Robertson and his wife, Elizabeth Prueitt, in the Los Angeles culinary mega-complex the Manufactory.) Both have signed on to advise and support and generally share with the Franks all their naturally-leavened secrets. Which, if you know anything about bread and pizza, you know is like having John Coltrane and Charlie Parker agree to help you play the saxophone.
The Upper West Side isn’t lacking for spinoffs of popular downtown restaurants. But what right-thinking Upper West Sider wouldn’t want a Danny Meyer bakery-café in their backyard? The DP crew is bringing its Sprezzatura breads, BECs, broccoli melts, and diet-busting crullers to the old White Gold Butchers space. To mark the occasion, the pastry kitchen is debuting a new cruller flavor: caramel apple. It’s glazed with cider-spiked caramel and topped with crushed peanuts, and sounds like something the neighborhood’s gourmet trick-or-treaters could get behind.
The Riddler
51 Bank St.
51 Bank St.
Jen Pelka made a name for her San Francisco Champagne bar by having fun with something people tend to take extremely seriously, and she brings that same playful spirit to her new West Village outpost — along with 100 different labels by the bottle, a dozen sparkling wines by the glass, signature snacks like tater-tot waffles and free popcorn, and “The Joan,” a glass of house wine filled to the brim.
(november opening)
Le Veau D’Or
129 E. 60th St.
129 E. 60th St.
Who better than Lee Hanson and Riad Nasr, those masters of the bistro and the brasserie, to let loose on this storied Upper East Side establishment?
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