Headliner
Karazishi Botan
Billed as a ramen diner, this new vest-pocket spot with a mere 18 seats, 10 of which are at a counter, is the work of Foo Kanegae. A ramen master and native of Hakata, Japan, Mr. Kanegae has extensive international credentials, working elsewhere in Asia, as well as Paris, Los Angeles and New York, where he arrived in 2007 and helped to open and run the Ippudo restaurants in the United States. He has also made stops in London, Texas and Mexico, among others. His experiences have led him to tinker with tradition, coming up with a collection of fusion dishes, some of which he will be serving here. A signature ramen dish, ti amo, uses a base of chicken and oyster broths, with the addition of chicken, mashed potatoes, bacon and lemon. Other preparations include a Hawaiian wedge salad, Japanese pancakes made in a waffle iron, spare ribs and a vegan falafel bao bun with mayonnaise. For drinks, the emphasis is on sake and sake cocktails. The brick-walled space has simple bare-wood furnishings. And like Ippudo, it will not accept reservations. (Opens Thursday)
255 Smith Street (Douglass Street), Boerum Hill, Brooklyn, 347-763-1155, karazishibotan.com.
Opening
The Tillage
From the owners of the Harrow, in Hell’s Kitchen, and its chef, Eric Thomas, comes this tailored American restaurant with food that’s seasoned with global touches. It occupies a ground-floor space with a generous stretch of bar and some table seating; there’s also a mezzanine with more tables and a private dining room. Dishes include a spicy fried chicken sandwich, braised bacon with blue cheese and dates, vegetable shepherd’s pie, Caesar salad with sweetbreads, mussels with pozole, chimichurri pork shoulder, salt-baked branzino, and a veal chop gussied up Wellington-style. (Thursday)
251 West 30th Street, 646-590-9888, thetillagenewyork.com.
Bohemien Bar
Tarek Debira and Patricia Ageheim, the owners of Le Boudoir, a bar, and Chez Moi, a restaurant nearby, have opened this venue for drinks, done in midcentury-modern style. There is bar food like baked Camembert and crispy chicken sliders, and inventive cocktails that pay homage to various cities, like Tokyo and Paris.
97 Atlantic Avenue (Hicks Street), Brooklyn Heights, 347-844-9895, bohemienbar.com.
Ama
This all-day spot in the Collective Paper Factory, once an industrial building, comes from the chef Randall DeFalco, formerly of the Sea Grill at Rockefeller Center. Shakshuka and a frittata for breakfast or brunch, roast chicken with spaetzle, bo ssam-style pork shoulder and Southern fried chicken are some of his wide-ranging offerings. (Saturday)
37-06 36th Street (37th Avenue), Long Island City, Queens, 718-706-8636, ama-nyc.com.
Connaught Grill
This hub of power dining deep inside in the Connaught Hotel in London has reopened after a 20-year hiatus. It’s another diploma on Jean-Georges Vongerichten’s wall. The intimate room with an open kitchen and elaborate plasterwork now has Zenlike appeal, with natural wooden fittings and furniture by the Pennsylvania workshop of George Nakashima. The architect John Heah oversaw the design, working with Mira Nakashima, Mr. Nakashima’s daughter. Here, Mr. Vongerichten, who also runs a more casual all-day restaurant in the hotel, has created a menu that skews English, with oysters, grilled meats and fish, savory pies, sea bass en croûte served tableside, and shaved brussels sprouts salad. Desserts maintain the approach with sticky toffee pudding and chocolate soufflé.
Connaught Hotel, Carlos Place, Mayfair, London, 011-44-207-107-8852, the-connaught.co.uk.
Saltbae Burger
The international steak house chain Nusr-Et, run by Nusret Gokce, a Turkish celebrity chef, has opened a hamburger restaurant, its first in the United States. Mr. Gokce’s New York steak house opened two years ago in Midtown Manhattan. In the new place, burgers, six of them, and shakes are the specialties.
220 Park Avenue South (18th Street), 212-308-2110, nusr-et.com.tr.
Dame
Anticipating the opening of his new restaurant, Dame, in the West Village in the fall, the chef Ed Szymanski, formerly of Cherry Point in Greenpoint, Brooklyn, will be doing a series of pop-up dinners with Patricia Howard, a partner in the restaurant. The dinners, set in a Korean coffee shop in the East Village, will feature the chef’s traditional English cooking, including duck offal skewers, grilled scallops with seaweed butter, grilled chicken thighs, and, for dessert, sticky toffee pudding and Madeira cake.
Mondays, Tuesdays and Wednesdays, March 4 to 25, 6:30 to 11 p.m., Round K, 99 Allen Street (Delancey Street), damenewyork.com.
Chefs on the Move
Bowl of ’Zole
A new food festival on Saturday will feature 100 mezcals to sample, along with pozoles from the chefs Ivy Stark, Danny Mena, Gonzalo Rivera, Julian Medina, Hugo Orozco, Luis Arce Mota, Chai Trivedi, Fernando Navas, Ivan Garcia, Cosme Aguilar and Fany Gerson. Red pozole, matzo ball pozole, oyster pozole and pozole ramen are a few of the bowls that will be served. It’s engineered by Jimmy Carbone of Food Karma with Arik Torren, an owner of Fidencio Spirits, and Mr. Mena.
Bowl of ’Zole, Saturday 1 to 4 p.m., $55 to $125, plus fee, eventbrite.com, 110 Kent Avenue, Williamsburg, Brooklyn.
Closed
Bumu
Citing too much competition and a tough market, the chef and restaurateur Joaquin Baca has closed his izakaya in the former Neta space in Greenwich Village after just a few months.
Dough Doughnuts
Fany Gerson is no longer with this popular doughnut shop, which she founded with partners 10 years ago in Bedford-Stuyvesant, Brooklyn. That location has closed, but Dough remains in business with the doughnuts being sold at scores of outlets in Brooklyn, including many coffee shops and cafes, and at the Brooklyn Museum, Whole Foods and Union Market. The Manhattan branches — in the Flatiron district at 14 West 19th Street, and in two food courts — also remain open. The doughnuts are produced in the kitchen at the Flatiron store.
Kish-Kash
In a city seemingly obsessed with the quality of every iteration of noodle, the fine points of couscous, which is essentially a type of pasta, have taken a back seat. So after less than two years, Einat Admony, the chef and restaurateur who specializes in the foods of North Africa and Israel, has closed this cafe where she was rolling couscous from scratch.
