Headliner
Virginia’s
Reed Adelson opened the original Virginia’s, named for his mother, in 2015 and found he had the very definition of a neighborhood bistro on his hands. But it was a trifle too compact. So, in 2021, with the pandemic and a new baby, he decided to close it, seeking to reopen in a larger space when the lease ended. He has taken over the former Root & Bone nearby, and now has 60 seats indoors, with another 50 outside in front of the expansive storefront. As at the original, the walls are decorated with framed menus from great restaurants. The executive chef, Justin Lee, who worked at Barbuto, Fat Choy and Lafayette, among others, is here working with the chef Isamar Checo at his side to produce a combination of bistro favorites and steakhouse items like raw bar specialties, crab cake rémoulade, roasted carrot salad, steak frites, clams casino, trout roe dip with potato chips, steak tartare and a burger. Cocktails by Evan Hawkins include a martini garnished with an olive stuffed with blue cheese. (Opens Thursday)
200 East Third Street (Avenue B), 646-952-0032, virginiasnyc.com.
Opening
Döner Haus
The culinary impact of immigration is sharply defined in Germany, especially in Berlin, where Turkish doner kebab, the vertically spit-roasted meats shaved into sandwiches or on plates, has been a staple for decades. This version from Nikolaus von Solodkoff, who moved to New York from Germany in 2010, is focused on three versions: beef, chicken and, soon, a vegan option, all served from a window. There are also fries and a Döner Box consisting of doner with fries and salad. The food is halal., and discounts are offered to city workers in uniform.
240 East 14th Street, 929-603-1129, doner.haus.
Benny John’s Bar & Grill
Bulmaro Rouge, who was behind the grills at Peter Luger Steak House for many years, has been tapped to head the kitchen in a new steakhouse by Dennis and Ben Lekic, brothers whose father, Mirso Lekic, owns Tudor City Steakhouse. In a setting that combines a Modernist aesthetic with beefy raw wood, the restaurant will serve a classic New York steakhouse menu, varied only by a somewhat longer list of burger variations, pastas and risottos than most. Steaks are $56.95 to $115.95. (Thursday)
8 East 48th Street, 212-500-1857, bennyjohnsnyc.com.
MakiMaki Sushi
The largest of these sushi spots, where robots help make the food, has three Suzumo machines for remote sushi production. They’re tasked to measure, wash, form and cut the rice to sushi roll shape, two rolls at a time. The 20-seat restaurant serves cut maki and cone-shaped temaki. Sushi bowls are also available.
350 Hudson Street (King Street), 646-833-5733, makimaki.nyc.
