Ferris, the restaurant in the Made Hotel that got two stars from Pete Wells three years ago as a “modest restaurant that overdelivers,” closed in March as a result of the pandemic. By that time, the chef Greg Proechel, formerly of Le Turtle, who garnered positive attention, was gone for almost a year. Last fall Mr. Proechel came back and turned it into a pop-up called Day Off, with Sam Gelin, who runs the Made Hotel. That pop-up has been replaced by this new spot for tapas, with outdoor seating in its covered, heated sunken garden. Mr. Proechel called on Victor Manuel Amarilla, also in the kitchen at the Turtle, to join him as the chef. Standard-bearing tapas include plates of cheeses and cured meats, boquerones and patatas bravas; larger raciones plates include a hamburger, a crispy chicken sandwich with romesco sauce, and a short rib and lentil stew.
Made Hotel, 44 West 29th Street, 212-213-4429, debajonyc.com.
Ivan Ramen/Blue Sushi Sake Grill
Ivan Orkin is taking his popular Ivan Ramen restaurant on the road. He has formed a partnership with Nick Hogan, co-founder of Flagship Restaurant Group known for its 15 Blue Sushi Sake Grills in nine states, mostly across the Midwest. As part of the partnership, Mr. Orkin will make his ramen bowls available for delivery and takeout in those markets, using the kitchens of the various grills. (The ramen bowls will not be served at the restaurants.) He will control the choice of ingredients, many imported from Japan, and the preparation. Some of the six choices are tonkotsu, spicy red chile, vegan shoyu, and Tokyo shio. And as Flagship, whose other partners are Anthony Hitchcock, Tony Gentile and Tom Allisma, opens more Blue Sushi spots, the partnership will continue. (Opens Wednesday)
Having taken over what was Giorgio DeLuca’s Giorgione restaurant in Hudson Square last fall, Pino Luongo is now turning it into this pizza specialist. (There was previously a wood-fired pizza oven on the premises.) His partners are Ciro Verdi of Da Ciro in Brooklyn, and Alessandro Bandini, the general manager of Coco Pazzo in SoHo. The menu offers buzzetti, which are like open mini-calzones made with various cheeses; panozzi sandwiches with meatballs, sausage, beef or chicken; thin focaccia made with robiola cheese and other toppings; and assorted individual-size pizzas, including the classic margherita, sausage and broccolini with provolone and Fontina, amatriciana-style, and one called pazza (meaning “crazy”) with potato, broccoli, cauliflower, Fontina and black truffle paste. For now, the restaurant offers only pickup and delivery. But, once indoor dining is approved, it will feature a bar for oysters and other seafood with sparkling wines up front, similar to the setup during the reign of Giorgione. In March, an uptown version is planned to open at First Avenue and 59th Street. (Opens Friday)
307 Spring Street (Hudson Street), 646-850-1003, cocopazzeria.com.
Up in Smoke
Estela’s second-floor location doesn’t allow for outdoor dining, but the restaurant has come up with a temporary solution: It has set up a street-level outdoor barbecue open on Saturdays and Sundays from noon to 4 p.m. There are a few seats on a heated sidewalk patio. Delivery and pickup are available for yakitori-style skewers, grilled wings, head-on shrimp and steak with potato chips. It will be open through Feb. 28. (Saturday)
47 East Houston Street, 212-219-7693, estelanyc.com..