Is It Bad to Run Your Dishwasher Every Day?

Headliner

Fresco by Scotto

This neighborhood restaurant, run by Marion Scotto, along with her children, Elaina Scotto, Rosanna Scotto and Anthony Scotto Jr., has emerged from its pandemic hiatus in good shape. (It was open briefly last fall for outdoor dining only.) It’s not your typical local spot — it’s been a Midtown Manhattan magnet for the worlds of television, fashion, business and politics since 1993 — and that it’s busy again is a healthy sign. Now, for summer and beyond, it has an alluring new look with sidewalk seating surrounded by verdant lemon trees for a hint of Capri. There’s also a new chef, Ben Kacmarcik, who was at Pastis. (In 2016, his Bourdainesque exposé, “A Kitchen Lost …: An Open Letter on the End of a Kitchen Era,” was published.) Some items he’s added to the three-course lunch ($39), four-course dinner ($84) and à la carte menus include a mozzarella tower, grilled Caesar salad, lemon primavera pasta, paccheri amatriciana, yellowfin tuna panzanella and a rainbow ice cream tower.

34 East 52nd Street, 212-935-3434, frescobyscotto.com .

Opening

Anything at All

This restaurant in Graduate Roosevelt Island, the first hotel on the island since its redevelopment, is run by Marc Rose and Med Abrous of Call Mom, a hospitality company. They have Ja’Toria Harper, a graduate of the Culinary Institute of America who worked at a number of Marriott restaurants, as executive chef. Lindsey Verardo, who studied in France and worked at the Leonelli restaurants in New York, among others, is pastry chef. Estelle Bossy, who worked for Union Square Hospitality Group, runs the beverage program. The dinner menu features lamb tartare, creamy gnocchi with seafood and asparagus, and a Wagyu burger. At lunch, there will be a fried chicken sandwich and a crispy mushroom sandwich. Panorama Room, a spacious rooftop bar and lounge, will open next month.

Graduate Roosevelt Island, Cornell Tech, 22 North Loop Road, Roosevelt Island, 929-447-4700, graduatehotels.com/Roosevelt-island/restaurant .

Bandits

A room complete with wainscoting, booths, checkerboard flooring and a disco ball is the setting for a long list of drinks, notably beer cocktails inspired by street food. The food side includes baked clams, a smash burger, wings and variations on tater tots.

44 Bedford Street (Leroy Street), banditsnyc.com .

Thief

John McNulty, who created bars for Cocktail Kingdom Hospitality Group, is on his own at this new neighborhood watering hole. For summer, it’s serving friesling (frozen riesling), special confections from Mikey Likes It Ice Cream, and snacks like smoked ham and gruyère sandwiches and mini vegan corn dogs. There’s music, too. (Opens Wednesday)

595 Union Avenue (North 11th Street), Williamsburg, Brooklyn, 203-570-6347, thiefnyc.com .

EllaMia

This coffee bar with pastries, sandwiches and salads has opened on the ground floor of Le Méridien New York, Central Park. It’s part of Sam Nazarian’s C3 collection of brands operating with ghost kitchens. It was named for his daughters, Ella and Mia. It will also serve as a ghost kitchen for some of Mr. Nazarian’s other brands, like Umami Burger. (Monday)

Le Méridien New York, Central Park, 120 West 57th Street, 212-830-8000.

Bond 45

This sprawling, exuberant theater district restaurant from Shelly Fireman is reopening with a month of cabaret. Speakeasy, on the restaurant’s lower level, will feature performances by Hazel Honeysuckle and Miss Miranda, burlesque artists, on Friday, Saturday and Sunday nights at 8 p.m. Tickets, starting at $99 per person and available on the Bond 45 website, include five cocktails with non-alcoholic choices, and an appetizer. (Friday)

221 West 46th Street, 212-869-4545, bond45ny.com .

Contessa

This all-day restaurant in The Newbury Boston, a recently renovated hotel, is the latest outpost for the New York-based Major Food Group. Sheathed in marble and honeyed wood by the designer, Ken Fulk, the restaurant is a rooftop installation with skylights, a Northern Italian menu and views of the Boston Public Garden. The group also runs the hotel’s Street Bar, room service and catering.

The Newbury Boston, One Newbury Street (Arlington Street), 617-536-5700, contessatrattoria.com .

Looking Ahead

Dominique Ansel Workshop

In mid-July, Dominique Ansel, the inventive pastry chef best known for the Cronut, will be opening a kitchen and store specializing in viennoiserie, a category of pastries that includes croissants, brioches and kouign-amann. Starting next week, he will be offering what he’s calling First Batch, samples that selected customers can pick up at the new location. Those interested in participating in what amounts to a lottery involving passwords and mystery pastries will find the details, starting Wednesday, on Mr. Ansel’s Instagram feed, @dominiqueansel .

17 East 27th Street.

Dine at 620

The loft and roof gardens on the Fifth Avenue side of Rockefeller Center (don’t think skyscraper top; it’s on the seventh floor) will be the setting for a series of pop-up events in July and August. On July 5 to 8 and 12 to 15, Pebble Bar run by Noah Bernamoff and Julian Brizzi of Grand Army and Celestine, and Matt Kliegman and Carlos Quirarte of the Smile will serve seafood items. On July 19 to 22 and 25 to 28, it will become Atogirl for Korean street food snacks by Junghyun “JP” Park and Ellia Park of Atomix; and Aug. 2 to 5 and 9 to 12, Greg Baxtrom of Olmsted will serve a prix-fixe dinner. Reservations can be made at resy.com/cities/ny/dine-at-620 .

620 Fifth Avenue (50th Street).

Chefs on the Move

Claudia Fleming

Ms. Fleming, the former pastry chef at Gramercy Tavern, is back in New York and back in the Danny Meyer organization as executive pastry director. (She left Union Square Hospitality Group in 2003, and went on to run the North Fork Table & Inn in Southold, N.Y., with her husband, Gerry Hayden, who died in 2015.) In this latest role, she’ll be working with younger pastry chefs as a collaborator and mentor. She’s starting with Daily Provisions and also working with Union Square Cafe and on developing desserts for the new restaurant, Ci Siamo.

Source : food