Headliner
Winner
Daniel Eddy, who worked as a chef at Daniel Rose’s Spring restaurant in Paris, Rebelle in Manhattan and Walnut Street Café in Philadelphia, is now based in his neighborhood, Park Slope, Brooklyn. His all-day establishment serves breads and breakfast pastries (French-style viennoiseries) in the morning and sandwiches at lunchtime and in the late afternoon. In the evening, there are brined and smoked spatchcocked chickens, whole or half, with side dishes like potatoes cooked in the drippings, and he is also offering prix fixe ($15) “Friends & Family” meals prepared by guest chefs. The idea is to make dinner easy for locals and people with young children, like himself. “We’re two blocks from Prospect Park, so they can take the food and sit on a bench,” he said. His little place does not have seating, and, Mr. Eddy said, it is worth reserving the various set dinners as there are a limited number. There have been Korean meals on weekends from Amy Yi, who was at Upland, but that will change soon. (A barbecue menu starts the weekend of July 4.) The chef Ali Spahr handles pastry, and Kevin Bruce is on breads. Mr. Eddy also plans to open an intimate wine and cocktail bar next door.
367 Seventh Avenue (11th Street), Park Slope, Brooklyn, no phone, winner.nyc.
Opening
Merchants NY
Abraham Merchant has moved his 25-year-old Chelsea restaurant a few blocks uptown and is ready to serve at outdoor tables. He hopes to be able to open the indoor dining room and lounges in July. The crowd-pleasing menu by the chef Antelmo Ambrosio includes French onion soup, roast chicken, burgers and a grilled cauliflower steak.
190 Seventh Avenue (21st Street), 212-366-7267, merchantsny.com.
Kindred Spirits & Provisions/Ruffian Wine Shop
Moshe Schulman and his partners have pivoted two of their East Village spots, Kindred and Ruffian, from restaurants to stores. The emphasis at Kindred is food, like fresh pasta to cook at home, greenmarket boxes, breads, prepared salads, meatballs and pizza. There’s a limited selection of wines, unusual spirits and jarred cocktails available for delivery and pickup, and in-store shopping. They’re also open for outdoor dining. Ruffian, now a wine shop, has a deeper inventory of the sorts of wines favored by this group, notably orange and natural, from areas like the Czech Republic, Georgia, Hungary, Mexico and Slovenia. There are some snacks like samosas.
Kindred Spirits & Provisions, 342 East Sixth Street (First Avenue), no phone, kindredspiritsandprovisions.com; Ruffian Wine Shop, 125 East Seventh Street (Avenue A), 212-777-0855, ruffianwineshop.com.
Ten Hope Outdoor Garden
When the charming Ten Hope bistro opened last fall, the weather prevented the restaurant’s spacious garden patio from opening. Now, once outdoor seating is permitted, it will finally welcome diners with its own street entrance. The all-day menu from the chef, Travis McGinty, includes burrata salad, shrimp and scallop ceviche, shakshuka flatbread, and chicken under a brick with seasonal vegetables. (Wednesday)
10 Hope Street (Roebling Street), Williamsburg, Brooklyn, 347-916-0951, tenhopebk.com.
Brooklyn Cider House
This Bushwick establishment with a bar and restaurant has permanently closed, but its ciders are still being sold online. They’re being made at the company’s Hudson Valley property, Twin Star Orchards, which also has a retail store and outdoor dining.
brooklynciderhouse.com, Twin Star Orchards, 155 North Ohioville Road, New Paltz, N.Y., 845-633-8657, twinstarorchards.com.
Duryea’s Orient Point
Formerly Orient by the Sea, this North Fork seafood restaurant on the waterfront was taken over by Marc Rowan, the billionaire banker and owner of Montauk Asset Holdings. (That company owns the Duryea complex in Montauk, as well as other restaurants on the East End of Long Island.) Dining outdoors will be available, and eventually there will be a bar and a lounge for indoor dining. There will be a menu of specialties like lobster rolls, lobster Cobb salad, raw bar selections and Greek and Mediterranean items, like gyros, spreads and lemon-pepper chicken. The executive chef, Philippe Corbet, is also the highly regarded chef of LuLu Kitchen & Bar in Sag Harbor, N.Y., another Rowan property. A marina is part of the new Duryea’s setup. (Opens Friday)
40200 Main Road, Orient Point, N.Y., 631-323-2424, duryeaop.com.
Demarchelier Restaurant
This venerable Upper East Side bistro closed at the end of last year with a promise to reappear in shorts and a T-shirt this summer. Promise kept: The siblings Emily and Benjamin Demarchelier have opened the restaurant in the stylish boutique Menhaden Hotel in Greenport, N.Y. The menu is bistro-style French, with classics like artichokes vinaigrette, mussels marinière, steak tartare and coq au vin.
207 Front Street (Route 114), Greenport, N.Y., 347-703-9561, demarchelierrestaurant.com.
Il Buco at Mostrador Marram
Donna Lennard, the owner of the Il Buco restaurants and shops in NoHo, is setting up a branch of Il Buco at the Marram, a beachfront property in Montauk, N.Y. The chef, Justin Smillie, will supervise the kitchen that will feature Italian specialties using local seafood and produce. Breads from Il Buco Alimentari e Vineria will also be sold. (Friday)
21 Oceanview Terrace (Surfside Avenue), Montauk, N.Y., 631-668-2050, marrammontauk.com.
Sweet Az
Matt Lambert, the chef at the Musket Room in NoLIta, will be summering in Montauk and opening this pop-up cafe for drinks, salads and sandwiches with outdoor seating and views of Lake Montauk. His partner in the project, which is on the grounds of the Stone Lion Inn, is Vanessa Price, a wine expert who was renovating the inn when the pandemic hit. She hopes to resume construction in the fall, but has been able to set up this spot in the meantime.
51 Edgemere Street (Elwell Street), Montauk, N.Y., 631-668-8535, sweetazsandos.com.
Joe’s Steam Rice Roll
A new short documentary about Joe’s Steam Rice Roll, in Flushing, Queens, which has reopened, will have its premiere on Friday. It’s part of a series about the Flushing dining scene called “First Stop on the 7,” and it will be shown on the Museum of Food and Drink’s YouTube channel. The film was made by Daniel Nalladurai and Helena Kincaid-Nalladurai of Sixty-First Productions. After the screening, there will be a virtual panel discussion led by the writer Cathy Erway. The event is sponsored by the museum, the Museum of Chinese in America and the Greater Flushing Chamber of Commerce.
Friday 5 to 7 p.m., mofad.org.
NYCWFF
Lee Schrager, the founder and director of the New York City Wine & Food Festival, on Wednesday will announce in a virtual news conference that this year’s festival will be held on Oct. 8 to 11, with changes. There are to be about 100 dinners planned throughout the five boroughs with limited seating. A small number of culinary demonstrations and events that comply with social distancing guidelines are also planned. The festival supports the restaurants, chefs and other personnel, as well as charities like No Kid Hungry and Food Bank for New York City. Tickets go on sale on Aug. 31.
Chefs on the Move
Emily Giauque
The chef and culinary trainer who has worked with Jean-Georges Vongerichten for several years has become the executive chef at Topping Rose House in Bridgehampton, N.Y., run by Mr. Vongerichten. She oversees a menu that now includes passion fruit barbecue ribs and charcoal-grilled lobster. It’s outdoor seating only at the restaurant, with space for more than 100 and elegant well-spaced tables on the porches and in the garden.
Timothy Hollingsworth
He was the chef de cuisine at the French Laundry for many years, and then went on to open his own Los Angeles restaurants. He is now creating menus for the Blue Apron delivery service: Grilled barbecue New York strip steak with baked beans and grilled zucchini, salsa chicken tacos, and salmon with tamarind sauce, rice and crispy onions are some of them, available now.
Enzo Lentini
His family owns Lentini’s on the Upper East Side. Last summer, he managed Il Mulino in Wainscott, N.Y., and he is now the chef and manager of Ruschmeyers Restaurant in Montauk, a venerable seasonal spot that relies on guest chefs.
Paul Liebrandt
CocuSocial, an organization that holds tastings and classes for small groups in restaurants, hotels and event spaces, is introducing a series of online cooking classes on Saturday, starting with Mr. Liebrandt, a British-born chef, demonstrating how to prepare fish and chips. It will be on Saturday at 6 p.m. Eastern time (3 p.m. Pacific). On July 2 at 6 p.m. Eastern (3 p.m. Pacific), the chef David Burke will prepare filet mignon with wild mushroom ravioli, and on July 8 at 8 p.m. Eastern (5 p.m. Pacific), Nyesha Arrington will make kimchi latkes with peach compote. All classes are $29 and are limited to 100 viewers.
Looking Ahead
Charlie Palmer Steak
In late summer, Charlie Palmer, the New York chef and restaurateur, will install his steakhouse in the space occupied by his flagship Aureole. He closed Aureole and has been operating Aureole at Home for takeout and delivery from it. He is looking to relocate Aureole, which was originally in a townhouse on East 61st Street. For the new Charlie Palmer Steak, he has named Harold Moore as executive chef. Mr. Moore worked at Daniel and Montrachet, and has had several of his own restaurants, including Commerce and Bistro Pierre Lapin. He has also become the culinary director of Mr. Palmer’s restaurant group, the Charlie Palmer Collective.
One Bryant Park, 135 West 42nd Street.
Brasserie Boulud
Daniel Boulud, the New York-based French chef who has restaurants in seven cities, including London, Singapore and Toronto, will add Dubai to his quiver. Brasserie Boulud will open this summer in the Sofitel Dubai Wafi hotel. Nicolas Lemoyne, who worked at Mr. Boulud’s New York flagship, Restaurant Daniel, will be in the kitchen of the Art Deco dining room. In early July, Mr. Boulud will be opening a seasonal pop-up of his Café Boulud at Blantyre Country Estate, a Relais & Châteaux property in Lenox, Mass. It will be open through mid-October, with the chef of New York’s Café Boulud, Jerrod Zifchak, in charge.
