Caliza
Josh Lebowitz, the owner of this new Mexican restaurant, wanted to suggest the beach in its design. By Glen Coben, the décor is bright and airy, with a generous all-seasons patio. Highlights of the contemporary fare by the executive chef Alfredo Vergara, from Mexico City, include braised Wagyu brisket tacos, lamb ribs with roasted chiles, and porterhouse for two with pickled nopales. Agave-based spirits dominate the bar, run by Daniel Mendoza. Adjacent is Caliza Next Door, a casual spot, which will serve tortas, salads, coffee and other items, mainly to go, with ice creams and baked goods by Fany Gerson of La Newyorkina and Fan Fan Doughnuts. (Thursday)
378 Greenwich Street (North Moore Street), 212-220-6218, calizanyc.com.
Everdene
The entire third floor of Richard Branson’s new Virgin Hotels New York City is devoted to this indoor-outdoor drinking and dining collection, each one plushly done in vibrant tones. The executive chef Freddy Vargas, who delivers crowd-pleasers like fritto misto, chicken parm, a grain bowl and steaks, runs the food side.
1227 Broadway (30th Street), 212-213-0090, virginhotels.com.
Jac’s on Bond
This new spot for drinks, like popcorn-infused rum with vermouth, and Japanese whiskey with ginger, honey and yuzu, and a number of nonalcoholic options, is from the owners of Pebble Bar and the Jane. The food — think snacks like crab dip, meatball skewers and Creamsicle pie — is by the team at Wildair and Contra. (Friday)
26 Bond Street (Lafayette Street), 646-370-1446, authentic.nyc.
Kebaya
With the addition of this colorful new place, focused on the Peranakan or Nyonya cuisine of Singapore, Malaysia and areas of Indonesia, the chef and restaurateur Salil Mehta now has five Southeast Asian restaurants and bars clustered around Union Square and Gramercy. This one has a polished décor featuring Asian touches. With Margaret Goh consulting on the food, the restaurant will serve pastry snacks with jicama and shrimp, pork offal in a soy and ginger sauce, duck curry in red sauce, braised pork belly with caramelized onions, beef brisket soup with daikon and soy sauce noodles, laksa fried rice, and jasmine rice with charred mackerel. Desserts include some seasoned with buah keluak, a nut and delicacy requiring proper curing to leach its natural dose of cyanide.
20 East 17th Street, 212-601-0401, kebayanyc.com.
Anixi
Another vegan and kosher restaurant from Guy Vaknin (Beyond Sushi, Coletta, Willow), this one, brasserie-style Mediterranean, serves hot and cold mezze, salads, kebabs made with imitation proteins, breads including flatbread pizzas, and desserts.
290 Eighth Avenue (25th Street), 646-410-0946, anixinyc.com.
