Social distancing is not a huge challenge when your dining room is on a sprawling rooftop. Even with well-spaced tables, there are 100 seats. This restaurant, with partial views of the Queensboro Bridge and a view across the East River, has had more than one identity. Now it’s a Greek restaurant. The chef Seth Levine’s menu covers classics like crisp zucchini and eggplant chips, stuffed vine leaves, assorted spreads, grilled octopus and calamari, to be followed by plates of grilled lamb chops, chicken kebabs or lobster pasta. There’s also a swimming pool open to the public, where a snack menu is served. Admittance to both areas requires testing for Covid-19, so the hotel has set up an instant testing station for guests.

Ravel Hotel, 8-08 Queens Plaza South (Vernon Boulevard), Long Island City, Queens, 718-289-6109

Now that the chef and restaurateur John Fraser has fully taken over, this elegant country inn in the village of Southold on the North Fork of Long Island, is set to reopen. Designed by Thomas Juul-Hansen, who has done several of Jean-Georges Vongerichten’s restaurants, the main dining room is airy, with pale tones and accents of reclaimed oak and tarnished metal. It also has a bar. There are also two outdoor dining areas and a garden. The chef de cuisine is Steven Barrantes, who will follow Mr. Fraser’s lead in taking advantage of the local harvest. Grilled local potatoes with caviar and cream and wild fluke crudo are on the menu. “I’ve been dreaming of having a restaurant like this since I was 20 years old,” Mr. Fraser said. (Opens Monday)

57225 Main Road, Southold, N.Y., 631-765-0177, northforktableandinn.com.

The virus delayed a March 20 opening for Linden Pride and Nathalie Hudson, who own Dante in Greenwich Village. But they’re back on track with this new corner spot with outdoor seating. The focus is seafood and other items with a Mediterranean approach, burnished in a wood-fired grill and charcoal oven. The chef, Angel Fernandez, is preparing a burger, chorizo on a milk bun with sauerkraut, roasted branzino and chicken alla diavola, and the drink menu features spritzes and martinis. The vintage décor echoes that of the original, with a tin ceiling and green velvet banquettes. Takeout is available.

551 Hudson Street (Perry Street), 212-982-8799, dantewestvillage.com.

A fish and chips pop-up provides a preliminary taste of Dame, a restaurant with contemporary English food. The menu, casually served at sidewalk tables with paper plates, includes a fried fish sandwich, tomato sandwich and Monty’s Disco Fries with curry sauce, Montgomery Cheddar and chives. For dessert, there’s Eton mess. The chef is Ed Szymanski, formerly of Cherry Point in Greenpoint, in partnership with Patricia Howard. They are donating the profits to different organizations each month, with Harlem Grown in July.

85 Macdougal Street (Bleecker Street), 512-963-7631, damenewyork.com.

Tonchin, a Japan-based global restaurant group with an outpost in Manhattan since 2017, has added this pop-up for takeout and delivery. The menu features ramen, in soup and brothless mazemen style, and shaved ice confections.

191 Knickerbocker Avenue (Jefferson Street), Bushwick, Brooklyn, tonchinnewyork.com.

Oaxaca Taqueria, which has several outlets in Manhattan and Brooklyn, has opened this takeout and outdoor dining spinoff at the McCarren Park Hotel. The curbside spot has 28 seats and serves assorted well-garnished tacos and drinks.

McCarren Park Hotel, 160 North 12th Street (Berry Street), Williamsburg, Brooklyn, mccarrenhotel.com.

A number of vendors on the lower level of the sprawling Essex Street market are reopening for pickup of pre-orders from Mercato only. Some are also offering delivery.

115 Delancey Street (Essex Street), marketline.nyc.

Originally opened in 1967 as an Irish pub, it became a Greek restaurant specializing in steaks, notably a 20-ounce strip loin, within two years. And so it has been since then, though it has been put up for sale more than once. Now the restaurant in the more than 200-year-old farmhouse has a new owner, Joseph DeCristofaro, an entrepreneur whose main occupation is real estate. He has redone it, and in addition to its patio with tables there is now seating on the front lawn, all set apart. The piano has been moved to the porch, and the menu travels memory lane with a Greek salad, saganaki, half-roasted chicken and Sagaponack steak. Mr. DeCristofaro intends to keep it open year-round.

3516 Montauk Highway (Sagg Main Street), 631-296-8553, oldstovepub.com.

This chef, who worked at Blue Hill at Stone Barns and ran Kingsley, in the East Village, until it closed two years ago, has become the executive chef at the Barn restaurant at Bedford Post Inn in Bedford, N.Y., doing takeout, and outdoor dining.