Headliner
Laut Singapura
Hawker fare, or street food, is what you’ll find at the new Singaporean restaurant from Salil Mehta and his wife, Stacey Mehta. “Street food, hawker food, represents Singapore,” Mr. Mehta said. “Singapore is a melting pot of cuisines — Chinese, Thai, Indian, Malaysian — but it’s not particularly well represented in New York.” The difference in this new restaurant is that the setting is not in the typical collection of stalls that usually sell street food. It stands alone with elegant velvet upholstery, marble tables and vintage touches. “I wanted to cater to the Gramercy neighborhood and have a beautiful setting, a place where you’d want to enjoy a bottle of wine,” he said. “Most restaurants with food from Singapore and Malaysia don’t have that.” Mr. Mehta is also an owner of Laut, a Malaysian restaurant nearby. Among the dishes at the new restaurant are curry puffs with potato, chicken and beef satays, crispy rice salad with vegetables, sweet and spicy chile crab, and Hainanese chicken with rice, chiles, garlic, shallots and soy sauce. Both the crab and the chicken are signature Singaporean dishes. As for that bottle of wine alongside, it may take a while: The restaurant’s alcohol license is not expected until the end of September. (Opens Friday)
31 East 20th Street, 212-674-5288, lautsingapura.com.
Opening
Bosie
Bosie Tea Parlor, a well-appointed tea cafe in Greenwich Village, has relocated nearby and become a French bistro. Afternoon tea is still on offer, in addition to tea and light food starting at 11 a.m., and there are also breakfast, lunch and dinner services. The chef, Jeanne Jordan, who was chef de cuisine at Mas (farmhouse), is serving traditional fare like frisée aux lardons, onion soup and steak au poivre for dinner, along with lighter interpretations of some, like a vegetarian cassoulet. Damien Hergott, the pastry chef whose confections (including macarons and Paris-Brest) are sold to eat in or take away, has moved to this location. There’s a full bar and French décor.
506 LaGuardia Place, (Houston Street), 212-352-9900, bosienyc.com.
Bar Wayo
This spot, with a lovely river view just steps from the Brooklyn Bridge, is the latest from David Chang’s Momofuku organization. It’s named for a style of Japanese East-meets-West called wayo secchu. That style is expressed in drinks created by Lucas Swallows, the bar director, like the Kappa with gin, soda, lime, kalamansi and shiso, and in food from Sam Kang, the chef de cuisine, who has come up with onion rings with ranch dressing and trout roe, and a Wagyu hamburger with American cheese.
Pier 17, 89 South Street (Fulton Street), seaport district, 646-517-2645, wayo.momofuku.com.
Contour
The area just off the lobby of the Ritz-Carlton was redone and turned into this series of spaces, three of them, that consist of a bar and two plush lounge areas for informal all-day dining and drinking. The bar places an emphasis on creative drinks, and the menu offers flatbreads, bao buns, a burger and a lobster roll.
The Ritz-Carlton New York, Central Park, 50 Central Park South, 212-308-9100, ritzcarlton.com/centralpark.
Ole & Steen
This major Danish bakery chain, which opened its first American outpost this year near Union Square and followed with another in Midtown Manhattan, now has a larger branch near Bryant Park. In a landmark Beaux-Arts building called Bryant Park Studios, the cafe accommodates 62 on the ground floor and mezzanine.
80 West 40th Street, oleandsteen.us.
Closed
Arcade Bakery
The baker Roger Gural closed his bakery on Friday, citing health reasons. It was one of the city’s most unusual destinations for finely made breads and simple pastries in part of the lobby of a TriBeCa office building.
Freek’s Mill
This popular Gowanus, Brooklyn, restaurant with a distinctive wine list has closed.
Landmarc
Marc Murphy ended his Time Warner Center restaurant’s 12-year run late last month, citing a drop in business, especially at lunch, with CNN’s recent move to Hudson Yards. “The building also wanted renovations, but I didn’t want to spend the money,” he said. He is keeping the Landmarc in TriBeCa open.
Chefs on the Move
Johana Langi
Ms. Langi, a native of Queens, is the new pastry chef at Bar Boulud and Boulud Sud, across Broadway from Lincoln Center. She’ll turn out French classics for Bar Boulud, and Mediterranean-style sweets at Boulud Sud.
Franklin Becker
FB Hospitality Group, the restaurant company owned by the chef Franklin Becker and his partners, has taken over running Claudio’s, a venerable seafood restaurant, and its offshoots, on the docks in Greenport, N.Y. Mr. Becker, best known for his Little Beet chain, is overseeing the restaurant, which recently reopened after extensive renovations, and Kevin Garcia, who was at ’Cesca, is the executive chef. The restaurant will be open 10 months a year (closed January and February).
Joseph Paulino
Mr. Paulino is the new executive chef at Wall Street Grill, a kosher steakhouse. His previous steakhouse experience was as corporate chef for the Uncle Jack’s Steakhouse chain.
Karen DeMasco
One of the city’s better-known pastry chefs, Ms. DeMasco is now the executive pastry chef at Jean-Georges Vongerichten’s ABC Kitchen, ABC Cocina and ABCV. The chef’s career has taken her to the kitchens of Craft, Craftbar, Chanterelle, Gramercy Tavern, Hearth and Locanda Verde.
