Headliner
Moody Tongue Sushi
Moody Tongue, a Chicago brewing company that received two Michelin stars in 2021 and 2022 for its Dining Room and the Bar, is opening this New York outpost. Though signature beers, with 16 tap lines, will be available, the experience will not replicate that of the Chicago location, which offers both tasting and à la carte menus. In New York, it will serve mostly sushi with the chef Hiromi Iwakiri in charge. Jared Rouben, a founder and the brewmaster, said he and Jeremy Cohn, his cousin and partner, both had New York roots and had wanted to open something in New York for some time. And, Mr. Rouben added, “I always wanted to pair sushi with beer.” An example is their pressed Asian pear saison, which would complement nigiri sushi of scallop, caviar and edamame. The beers are served in stemware, often flutes and Champagne coupes. “They’re celebratory and best to showcase the aromatics,” Mr. Rouben said. Nigiri, along with a few non-sushi items, like chawanmushi and hand rolls, will be served à la carte or on set menus of six or nine dishes. The space, with a nine-seat bar and dining room, has been lightened while retaining the Venetian plaster walls and herringbone oak floor. (Opens Friday)
150 West 10th Street, 646-560-0400, moodytongue.com.
Opening
Goa New York
Hemant Bhagwani, a restaurateur and chef with a collection of places in Toronto, is opening his first New York venture. He has taken over the handsome TriBeCa space that was Masa Takayama’s Tetsu. Several features, including the long dining bar, the grills and walkway have been retained, but added now are splashes of bright color with wall projections, fabrics and artwork. It features the cooking of Goa, the region on the west coast of India once occupied by the Portuguese, where Mr. Bhagwani visited to research a cookbook. He has also tweaked the cuisine with his own, often-international touches: lobster Idli Xec Xec, a dish typically made with crab that’s zapped with black pepper; charcoal butter chicken that is grilled, then smoked; lamb chops grilled over charcoal, his signature; and Goan-style slaw, a mix of 16 ingredients. (Friday)
78 Leonard Street (Church Street), 646-490-4372, goa-nyc.com.
Serafina
The most elaborate Serafina restaurant in New York has been installed in the NH Collection hotel in Murray Hill. The luxurious setting, with a pizza oven capturing the spotlight, is matched by some of the dining details. Table-side preparations include Caesar salads, pastas served from a wheel of Parmigiano-Reggiano and the filleting of salt-crusted branzino, flourishes not characteristic of the owners Fabio Granato and Vittorio Assaf’s other restaurants. The rest of the menu, approachable Italian, is what you’ll find at other Serafinas. It’s in the first NH Collection in New York, but the restaurant is one of 12 in the city and 30 worldwide. (Wednesday)
NH Collection New York Madison Avenue, 241 Madison Avenue (38th Street), 646-779-7667, serafinarestaurant.com.
Petite Patate
The chef and restaurateur Greg Baxtrom has a dog named Spud, who inspired the name of his latest restaurant, “little potato” in French. The spot, replacing his Maison Yaki, has a lineup of straightforward bistro favorites like onion soup, escargots and steak with Béarnaise sauce. The space is done with Art Nouveau elements. The backyard was also refinished for comfort but retains Maison Yaki’s pétanque court. (Friday)
626 Vanderbilt Avenue (Prospect Place), Prospect Heights, Brooklyn, 718-552-2609, petitepatatenyc.com.
