The Winter Solstice Approaches

Headliner

Carne Mare

This Italian chophouse from Andrew Carmellini is the latest in the collection of high-profile dining rooms on the South Street Seaport district’s renovated Pier 17. It’s on two floors with views of tall ships and done in butterscotch leather, polished wood and brass to give it a nautical feel, with terra cotta on the walls. Mr. Carmellini said he’d been working on the restaurant for more than three years. “Usually you’re rushing to get ready to open up; we were done last year,” he said. Then the pandemic, of course. Central to the menu are 10 assorted steak cuts, including a Wagyu strip loin cured with Gorgonzola to ramp up the umami. Filling out the choices are a Sicilian Caesar salad with mimosa egg; mozzarella sticks dressed with caviar; a finite list of pastas, including lobster spaghetti; roast duck with mustard fruits that’s a homage to Hosteria d’Ivan near Parma, Italy; a whole salt-baked black sea bass wrapped in fig leaves; and a cowboy veal chop done Milanese-style. His chef de cuisine is Brendan Scott. The wine list concentrates on Italy, France and the United States, with a nice bubbly section to pair with raw bar specialties. There will be outdoor seating on the plaza. (Opens Thursday)

Pier 17, 89 South Street (Fulton Street), 212-280-4600, www.carnemare.com .

Opening

Contento

The sommeliers Yannick Benjamin and Mara Rudzinski, and the Peruvian-born chef, Oscar Lorenzzi, along with other partners, are opening this new restaurant in East Harlem. The interior includes a bar at a level low enough to accommodate wheelchair users. Mr. Benjamin said their goal was to create a restaurant to be a model where there “should not be any barriers.” Some of the food has unmistakable Peruvian flavors with dishes like deviled eggs with aji amarillo, ceviche with sweet potato and leche de tigre, and a creamy quinoa “risotto.” The wine list is organized with categories like East Coast terroir and wines of the ancient world as well as what Mr. Benjamin and Ms. Rudzinski call wines of impact, made by Black and Indigenous people, people of color and women. (Thursday)

88 East 111th Street, 646-410-0111, contentonyc.com .

Casa Limone

Southern Italy, comprising Basilicata, Apulia, Campania, Calabria and Sicily, is the inspiration for the food at this restaurant from Monte Carlo Hospitality Group. The new company has brought on the chef, Antonio Salvatore, who is from Basilicata and has restaurants in Monte Carlo. (Mr. Salvatore is also a partner.) Burrata, Neapolitan-style pizzas and pasta alla Norma are on the menu, served in a colorful two-story space with an open kitchen on the ground floor and another dining room with a pergola and greenery upstairs. The group has also taken over Atlantic Grill near Lincoln Center for a complete overhaul.

20 East 49th Street, 646-370-6282, casalimonerestaurant.com .

Tacos Güey

The chef Henry Zamora, who is Mexican-American and from Salinas Valley in Northern California, offers a modern take on Mexican cooking by adding some uncommon ingredients. Prawn ceviche with tomatillos and a splash of yuzu, sea bass ceviche in which tart gooseberries play a role, a vegetarian maitake mushroom taco with salsa macha, pork belly sopes, and grilled whole fish with marinated cabbage and tortillas give you some idea.

37 West 19th Street, 212-991-8222, tacosgueynyc.com .

PDT Tropicale

Taking advantage of sidewalk seating, the speakeasy-style cocktail bar PDT has gone tropical just in time for summer. Refreshers that depend on rum and tequila, rattan furniture and dense plantings will evoke the Caribbean. (Friday)

113 St. Marks Place (Avenue A), 646-922-8522, pdtnyc.com .

Accidental Bar

What was Lois is now this new venture owned by Austin Power, who has taken over from Lois’s owners, Phoebe Connell, David Hitchner and Nora O’Malley. Sake will be the focus of the bar — Mr. Power is also a certified sake expert — in addition to the wines and beers on tap that were a highlight of Lois. There will be limited release sakes from Japan and sake on tap from Brooklyn Kura. Small plates will include some Japanese items. (Thursday)

98 Avenue C (East Seventh Street), 212-475-1400, @accidentalbarnyc.

Barn Joo NoMad

The third iteration of this restaurant, with locations in Midtown Manhattan and Union Square, that combines Korean flavors and American techniques is an indoor-outdoor affair with a spacious ground floor and private dining upstairs. A specialty at this location is an open roll, like temaki. Most of the menu consists of small plates.

816 Avenue of the Americas (28th Street), 917-409-1637, barnjoonomad.com .

Looking Ahead

Hammer Museum

Alice Waters will be in charge of a group to run a new restaurant, expected to open in the fall and as yet unnamed — her first since Chéz Panisse in Berkeley, Calif., opened 50 years ago — in the Hammer Museum at UCLA. It will replace the restaurant Audrey, which closed last year. The executive chef will be David Tanis, a New York Times contributor. It will have its own forager, Oliver Monday.

10899 Wilshire Boulevard, Los Angeles.

The Maybourne Riviera

This new resort from Maybourne Hotel Group, which runs Claridge’s, the Connaught and the Berkeley in London, will open its first Côte d’Azur property this summer. It will have several restaurants, notably one from Jean-Georges Vongerichten, who returns to cook in the South of France for the first time since he worked at L’Oasis in La Napoule. Mauro Colagreco, of the nearby Mirazur, which has three Michelin stars, and the sushi chef Hiro Sato, will also be running restaurants at the hotel.

Roquebrune-Cap-Martin, France.

On the Move

Josh Capon

After more than 20 years with Mercer Street Hospitality, the chef Josh Capon has left and formed his own group with David Rodolitz, a restaurateur, and the entrepreneur Gary Vaynerchuk. The new company, VCR Group, will undertake restaurant and food and beverage projects.

Charles Masson

Mr. Masson, who has overseen and been the public face of Majorelle in the Lowell Hotel on East 63rd Street since it opened a little over four years ago, has retired. His last day was Monday, when the restaurant is closed. Still, he came in to arrange the flowers, which he called his passion. He is remaining as creative director, and said that he’s always available for the people he’s worked with. Mr. Masson’s parents founded La Grenouille, and he said that 55 years in the restaurant business, with its demanding hours, was enough. He’s moving to Palm Beach with his family. “My father is buried there, so I’m going back to the source,” he said.

William Elliott

Mr. Elliott, who has been at Maison Premiere in Williamsburg, Brooklyn, since it opened more than 10 years ago and has been the bar director since 2015, has now, with the restaurant reopening Saturday, become the managing partner. The founders, Joshua Boissy and Krystof Zizka, and Mr. Elliott, have also formed a creative development agency, Premiere Enterprises, to work with clients on hospitality, fashion, design and other projects.

Source : food