Bang Bar by Momofuku
The rotisserie and flatbread counter has reopened.
Third floor, Shops at Columbus Circle, 10 Columbus Circle, bangbar.xyz.
Looking Ahead
St. John
For the second time this year, St. John, the London restaurant that put nose-to-tail in high profile, will be in residence in Brooklyn. Through March 22, assorted St. John menu items will be offered at As You Are, the restaurant in the Ace Hotel Brooklyn. Baked quail eggs with trotters and bacon, ox cheek pie, and Dr. Henderson ice cream (flavored with Fernet Branca and crème de menthe). A tasting of all the dishes is $80, and madeleines will be sold at As You Are’s bakery.
As You Are, Ace Hotel Brooklyn, 252 Schermerhorn Street (Bond Street), Boerum Hill, Brooklyn, 718-303-3535, asyouarebk.com.
ALF Bakery
Highly anticipated, the new bakery from Amadou Ly, formerly at Arcade Bakery in TriBeCa, is to open in early April in Chelsea Market. In the meantime, a preview can be had on Saturday and on March 18 from 1 to 4 p.m. at Jac’s on Bond, when tote bags containing a laminated baguette, sourdough miche, two sandwiches, an apple galette and chocolate babka will be sold, $65. The totes can be reserved in advance.
26 Bond Street (Lafayette Street), alfbakery.com.
Taste of Aureole
Next month, the chef Charlie Palmer will revisit Aureole, the Upper East Side restaurant where he rose to prominence, which moved to West 42nd Street in 2009 and then closed during the pandemic. For three nights, April 6 to 8, there will be five-course dinners, $165 including wine pairings, featuring dishes for which Aureole became known, notably a sea scallop sandwich from 1988. Chefs who worked at Aureole, including Bryan Voltaggio, Marcus Ware, Dante Boccuzzi and Richard Leach, will participate in the dinners, held across the street from the former Aureole, in the Knickerbocker Hotel, at Charlie Palmer at the Knick. After-dinner drinks will be served at St. Cloud, the hotel’s rooftop lounge. These dinners might be considered a preview of sorts; Mr. Palmer says he is definitely bringing Aureole back.
April 6 to 8, $165, theknickerbocker.com, Charlie Palmer at the Knick, Knickerbocker Hotel, 6 Times Square (42nd Street and Broadway).
Noma
When the high-profile chef and restaurateur René Redzepi recently announced that his signature restaurant, Noma, in Copenhagen, would close at the end of 2024, it had a seismic effect on the restaurant world. Now, more details of what comes after Noma have been unveiled. Noma Projects, the research and product development appendage that has already introduced several condiments, will expand into a larger space, permitting scaled-up production. New this year are a cep (porcini) oil and a rye whiskey vinegar. More are on the way.
Chefs on the Move
Tetsuaki Otomo
Mr. Otomo (a.k.a. Tomo) has been named master sushi chef at the highly rated Sushi Yasuda in Midtown East, which opened in 1999. He succeeds Mitsuru Tamura, who had that title since 2011 when he replaced Naomichi Yasuda, the restaurant’s original and eponymous chef. Mr. Otomo will retain the restaurant’s omakase style, which he learned from Mr. Yasuda, with courses tailored to individual diners. A native of Furukawa, north of Tokyo, he has worked in Japan and in New York at Megu in TriBeCa (now closed). Mr. Tamura will remain at the sushi bar until the end of the month.
Ryohei Sato
About a year ago, the highly rated Sushi Ginza Onodera opened a sushi bar in Tokyo, Ginza Onodera Touryumon, for training aspiring sushi chefs. Mr. Sato, having successfully completed his stint at Touryumon, is coming to New York this month to be a sous chef at the Midtown sushi bar.
461 Fifth Avenue (40th Street), 212-390-0925, sushiginzaonoderanewyork.com.
