Headliner
Roscioli NYC
New York has gotten an abridged version, not the full multivolume edition, of the family-run collection of Roscioli restaurants and food shops in Rome. An intimate restaurant on the lower level for tasting menus opened in July. A brick-vaulted cellar for wine tastings a few steps below has yet to make its debut. But the ground floor restaurant and shop, a combination salumeria, grocery, delicacies market, wine bar and cafe, compressing much of the Roscioli experience into one room, is about to open. Pale wood counters for dining, and shelves holding all sorts of goods fill the 40-seat room. Alessandro Pepe, a partner in the Roscioli company, is running the New York venture with Ariel Arce, who originally owned Niche Niche in the space. He said Roscioli prides itself on stocking preserved vegetables, olive oils, cheeses, condiments and cured meats from small producers. New York’s outpost will carry both imported and local products, pared down from the hundreds of choices in Rome. The wine bar menu of small plates, pastas, meatballs, supplì alla Romana and focaccia, features many of these products, some of which, with respect to low carbon footprint, arrive from Europe by sailboat. The chefs are Tommaso Fratini from Rome, and Aaron Lirette, who was at Niche Niche. Kenneth Crum, also from Niche Niche, is working with Mr. Pepe and Ms. Arce in developing the wine list. (Opens Monday)
43 MacDougal Street (King Street), rosciolinyc.com.
Opening
The Venue at City Harvest
The colossal building that became the home base for City Harvest a year and a half ago planned to include this event space, which is finally opening. In partnership with Union Square Events, which will handle the catering and all that goes with it, the 10,000 square foot state-of-the-art area designed by the Rockwell Group is available for rent and can accommodate up to 200 people for a seated dinner. The space includes a 4,000-square-foot roof terrace. All revenues from bookings will go to City Harvest, the food rescue organization founded in 1982.
Cohen Community Food Rescue Center, 171 53rd Street (Second Avenue), Sunset Park, Brooklyn, cityharvest.org.
Lupetto
Having established his string of La Pecora Bianca restaurants across the city, the restaurateur Mark Barak has now added a place that takes a different point of view. The spacious new restaurant, with 175 seats and an outdoor patio for 80, is nonetheless named “little wolf” in Italian (a threatening counterpoint to his flock of white sheep). It features a wood-burning grill as its centerpiece. Michael Berardino, the corporate chef and a partner who is in charge of the La Pecora Bianca restaurants, is overseeing the food here with the executive chef, Matt Spivey. Wood-grilled meats, seafood, vegetables and pizza are seared in full view — even the Caesar salad is charred. Meats, including heritage pork and dry-aged, grass-fed beef come from high-end sources. Pastas and classics like eggplant Parmesan are also served. The premises include Sotto, a downstairs bar. Craft cocktails with an emphasis on Negronis are mixed.
1123 Broadway (25th Street), 212-547-8750, lupettonyc.com.
Point Seven
The bi-level space that had been La Fonda del Sol is now this plush seafood restaurant from Franklin Becker, Sam Mason and Stephen Loffredo. The menu is wide-ranging, with raw bar selections, ceviches and seafood towers; small plates that include smoked sturgeon with caviar, and shrimp and grits; and mains like a Caribbean fish stew, spaghetti alla chitarra with sea urchin, and steamed sea bass with bok choy and shiitake mushrooms. There’s a long, glowing stretch of bar, and the dining room glitters with a school of little fish hanging from the ceiling.
200 Park Avenue (44th Street), 929-877-1718, pointsevennyc.com.
