Ed Szymanski's fish and chips business from Cherry Point; the first branch of a plant-based chain in New York; and more restaurant news.
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Ian Schrager, a global hotelier, has completely remodeled the restaurant, entrance and garden of the Lower East Side Public Hotel, which was closed due to the pandemic. Four years ago, he opened this restaurant with Jean-Georges Vongerichten as the chef. Now, he introduces Peruvian star Diego Muñoz to New York to make food in the new signature restaurant popular restaurant on the property, and is responsible for overseeing the adjacent Cantina & Pisco bar. Mr. Muñoz’s credit includes the Astrid y Gastón kitchen in Lima, Peru, the Edition in Bodrum, Turkey, another Schrager hotel, and other projects in Peru. Working with Mr. Muñoz is another chef in Mr. Schrager’s lineup, John Fraser, who will be mainly responsible for restaurant management. Mr. Schrager pointed out that the cooperation of these two top chefs is something he has never done before. Mr. Frazier will also plan the ready-to-go items in the market and coffee bar on the first floor of Louis, including some items of Mr. Muñoz. The Cantina & Pisco bar is a pair of marble counters. One displays fresh fish for custom-made ceviche, and the other displays cocktails starring pisco. There are tables and chairs. Popular menus have indoor and outdoor seating. The menu highlights multicultural traditions-Africa, China, Inca, Italy, Japan, and Spain-which have shaped Peruvian cuisine in many seafood products, as well as dishes like papa a la Huancaína. Dishes, a classic Peruvian potato dish; filet steak saltado, a more refined version of staple food; salmon tiradito influenced by Japan; and wood smoked seafood paella, plus the inevitable burger. There are three wood ovens. Cantina & Pisco Bar has razor clams and avocado palm hearts on the menu. Louis will provide a ceviche bowl, Peruvian-style sandwiches and a loaded Chrystie Street kosher hot dog; Mr. Muñoz will launch cocktails in Cantina and Popular, many of which are based on Peru’s grape spirit pisco. The selection of Peru and South America dominates the wine list. (Open on June 12; reservations will be accepted from June 5.)
215 Chrystie Street (Houston Street), 212-273-9403, popularnyc.com, publichotels.com/eat-and-drink/louis.
For nearly a year, Ed Szymanski, who worked as a chef at Cherry Point in Greenpoint, Brooklyn, and Patricia Howard, a restaurant manager, ran a pop-up fish and chip club Dame Supper Club at 85 McDougall Street. They have now opened their restaurant next door. Since Mr. Szymanski grew up in London, the seafood menu looks a bit like an entire pond, including grilled oysters and green Dutch chatter, squid skewers with assorted dishes, hot lobster pie, and desserts at Eaton’s. The partners plan to continue their young guest chef program on Sunday through charitable donations selected by chefs.
87 Macdougal Street (Bleecker Street), 929-367-7370, damenewyork.com.
A group of global plant restaurants headquartered in Toronto is opening its eighth branch and the first branch in New York. Founder and CEO Steven Salm described his concept as "a celebration of vegetables." His co-founder and executive chef David Lee does not use meat substitutes. Compared with other places, New York’s menu will be more Asian. Dishes emerging from the open kitchen along a wall of the spacious neutral-toned restaurant include dumplings, Thai salad, D-General cauliflower, spicy Seoul noodles and pineapple fried rice. Mr. Salm said he has followed a plant-based diet for five years and is happy that it has become mainstream.
15 West 27th Street, 917-675-7700, plantarestaurants.com.
Restaurant owner John McDonald turned his El Toro Blanco Mexican food into this elegant American bistro, and the restaurant owner Serge Becker was involved. Charred cauliflower, squid ink linguine, veal cutlet, vegetable pie and grilled Dover sole. Hancock Street used to be the name of this Avenue of the Americas. (Thursday)
257 Avenue of the Americas (Bedford Street), 212-645-0193, hancockst.com.
Outdoor event space 99 Scott welcomes Chakriya Un and Ross Warren from Cambodia’s pop-up store Kreung, and Anthony Ha and Sadie Mae Burns from Vietnam’s Ha's Dac Biet. They proposed a collaborative menu that reflects the two cultures. Grilled corn with coconut milk and spring onions, spicy vegetable curry pie, tamarind manila clams, pork sausage satay, Kreung's fried lobster and Vietnamese grilled fish for two, including Pan Hai, vegetables and charred Chilean nuoc mam. Available on booth seats. (Thursday)
99outerspace.com, 99 Wickscott Avenue, Bush, Brooklyn.
Miami came to New York, adding a seasonal element to the indoor and outdoor terraces on the seventh floor of the Dominic Hotel on Hudson Yards. Expect seafood snacks and drinks, such as tostadas with salmon, avocado, mustard aioli and lemon cream, and Queens Bath with rum, coconut liqueur, lime and guava nectar Coconut bowl.
Dominic Hotel, 246 Spring Street (Varick Street), 212-842-4560, thedominickhotel.com/el-takoy.
The ice cream company opened a spacious branch on the west side of the park with seating, party space, rooftop seating and a children’s playroom. Members of the Prospect Park Alliance can enjoy a 10% discount.
192 Prospect Park West (15th Street), 718-483-8199, amplehills.com.
The island will host a series of summer dinners by MP, the company is run by chefs Missy Robbins and Sean Feeney, who own Misi and Lilia in Brooklyn. Each dinner at the picnic spot on the island can be enjoyed by a total of 12 people-two, four, six and 12 people can be booked-only one seat from Wednesday to Saturday to Labor Day weekend. Dinner is cooked over an open fire and includes wine. It costs US$350 per person, plus taxes and gratuities. Part of the price will be used to support the Food Education Fund, an urban plan to help high school students receive training in the hotel industry. Includes round-trip transportation from Tribeca Pier 25. Reservation, resy.com.
Chef John Fraser, now the owner of North Fork Table & Inn in Southold, has parked the truck next to the hotel. It has been redone and has a long menu, including two styles of lobster rolls, corn chowder, lobster and corn fritters, chopped sirloin sandwiches, and ribs. Its business hours are from 11:30 am to 3 pm, Friday to Sunday to June and Wednesday to Sunday, starting in July: 57255 Main Road, Southold. This month, Mr. Fraser will also open Southold General, offering agricultural products, prepared foods, coffee and ice cream.
54180 Main Road, Southold, NY
Claudio's, a multi-faceted pizzeria on the Greenport waterfront, has added a pizzeria serving whole and piece New York-style pies. Hero sandwiches are also on sale.
111 Main Street, Greenport, NY, 631-333-4144, claudios.com.
This historic Shelter Island hotel has a new owner, Aandrea Carter, who restored its huge waterside restaurant with a whitewashed restaurant, bar, sunny garden room, covered balcony and outdoor terrace. Executive Chef Joe Smith’s American menu features small clam chowder, duck spring rolls, grilled striped bass and stuffed flukes, all made with local ingredients. Ms. Carter is also involved in Cornell University's marine SPAT program for oyster beds.
108 South Ram Island Drive, Shelter Island Heights, NY, 631-749-0811, theramsheadinn.com.
This very popular restaurant in the Wynwood district of Miami, known for its Asian-style wood-burning cooking, will come to New York in November. This is the second expansion of the restaurant — the first time in Mexico City — the restaurant was established in 2016 and is now working with the London-based financiers Ruben Brothers. Look forward to tasting mouth-watering and vibrant food in the spacious space of Bobby Flay's Gato.
The French superstar chef will bid farewell to Alain Ducasse au Plaza Athénée, the right bank hotel restaurant he has been operating since 2000. According to the agreement between the parties, his contract ends on June 30 and will not be renewed, the official statement said. It's not that Mr. Dukas wants to work. He will continue to run restaurants named after him in Meurice in Paris and Dorchester in London, both of which are managed by the same Dorchester Group as Plaza Athénée and managed by Monte Carlo SBM at the Paris Hôtel de Paris. He also has new restaurants: Alain Ducasse au Grand Contrôle in Versailles; in Paris, Rech in Maison de l'Amérique Latine, Les Ombres in the Quai Branly Museum and Sapid in Rue de Paradis near Gare du Nord. He will soon launch his own ice cream series.
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