Headliner
L’Antica Pizzeria da Michele
Growing up in Naples, Italy, Francesco Zimone often had pizza with his father at L’Antica Pizzeria da Michele, founded in 1870. Four years ago, following a career in finance and residential renovation, he obtained the rights to open a branch in Hollywood, Calif., and another in Santa Barbara. Now, he’s opening one in New York. With a big, glassed-in open kitchen in a spacious rear dining room, the place is more restaurant than pizzeria. “A pizzeria doesn’t have to be a joint,” Mr. Zimone said. His is clearly not. It has a barroom in front, with a separate counter for salumi and cheeses, and a brick-walled main dining room beyond. Tables are roomy to accommodate the 16-inch Neapolitan-style pies with their typically flavorful thin crusts and puffy, char-tattooed edge. Here, they’re also made with imported Italian ingredients like flour, San Marzano tomatoes and buffalo mozzarella. (Mr. Zimone’s partner and head pizzaolo, Michele Rubini, is a fifth-generation member of the original pizzeria family.) In addition to pizza, there are antipasti, including gnocco fritto and montanarine made with fried pizza dough; salads; sandwiches (with a burger to come); a few pastas; and main courses. He said everything is made in house. In a few weeks, he plans to open a more-intimate Taverna downstairs for dining and private parties. After looking at many possible locations, he selected this one in the West Village, even though it required extensive renovation. “The streets reminded me of parts of Napoli and Trastevere,” he said. “It felt like home.”
2 Bank Street (Greenwich Avenue), 929-524-6682, damicheleusa.com.
Opening
Tortazo – Times Square
This is the second edition of the marquee chef and cookbook author Rick Bayless’s casual Mexican spot. Tortas, including an eggplant milanesa, are a specialty, along with antojitos like smoked salmon ceviche, quesadillas and tacos. Agave spirits are poured. The dining area, framed with vibrant murals and furnished with a communal table and woven banquettes, seats 60. Takeout and delivery are available. A window open to the street offers freshly fried churros and hot chocolate. (Opens Thursday)
1441 Broadway (41st Street), tortazo.com.
Avocaderia
This casual avocado-centric spot, which made its debut in Sunset Park, Brooklyn, in 2017 and added branches in Chelsea and Midtown East, is now opening its flagship in NoMad. Owned by Alessandro Biggi and Francesco Brachetti, it’s on two floors with takeout and dine-in options for bowls, sandwiches and salads.
245 Fifth Avenue (28th Street), 929-447-5488, avocaderia.com.
Tangram
This mega-development in Flushing, Queens, combining retail, residential, office and hotel spaces, has added a 24,000-square-foot food hall to its collection of dining venues, which include Xi’an Famous Foods, Xiao Long Kan Hot Pot and Ju Qi. Now in the food hall, there are Joju, CrunCheese, Qing Shu and Soft Swerve, with more, including Zaab Zaab and Café Maiko, coming soon.
133-33 39th Avenue (College Point Boulevard), Flushing, Queens, tangramnyc.com.
