Headliner
P.F. Pasta al Forno
Emanuele Bugiani, an owner of the Fiaschetteria Pistoia restaurants in the East and West Village, has opened a tiny new spot focusing on baked pasta. He’s dipped into history for inspiration, basing the restaurant on Pasta al Forno, in Florence, Italy. That restaurant, open from 1964 to 2000, was owned by Marino Pollacci, a pasta maker from Bologna who, Mr. Bugiani says, traveled all over Italy to study baked pastas. In addition to a classic lasagna Bolognese, a crespelle casserole of spinach-filled crepes, a dome of tomato-swathed Neapolitan timpano and an elaborate Sicilian timballo, Mr. Bugiani’s brief menu offers a few vegetable dishes, like eggplant Parmigiana and potatoes with truffles. The place consists of a compact serving counter and several marble-topped tables with about a dozen seats. The dishes are sold by the portion or, for a special occasion — tree-trimming, ball drop, maybe — they can be ordered to serve eight to 10.
167 Seventh Avenue South (Perry Street), 646-360-2052, pastaalfornonyc.com.
Opening
232 Bleecker
The space that most recently housed Trattoria Spaghetto in the West Village will now take its address as its name. The chef is Suzanne Cupps, who made her mark at Untitled at the Whitney Museum of American Art, a Danny Meyer restaurant. She’s doing this with backing from Dig Food Group of the Dig chain. (No surprise here: The group also has support from Mr. Meyer’s Union Square Hospitality Group’s investment fund.) Ms. Cupps plans a vegetable-forward menu with significant use of a wood-fired hearth, visible from every table, in the central open kitchen. She’ll be charring chicories and cauliflower, grilling carrots, roasting blackfish and oysters, and baking beans in the embers, all parts of dishes listed on the menu. Her Moses Sleeper lasagna involves a runny cheese from Jasper Hill Farm in Vermont that’s named for a Revolutionary War patriot. (Opens Monday)
232 Bleecker Street (Carmine Street), 646-905-5800, 232bleecker.com.
Colors NYC
The origins of this restaurant go back to Sept. 11 when workers, mainly from Windows on the World, displaced by the tragedy opened the original, Colors on Lafayette Street, in 2006. It was meant to provide work for them and especially for people of color, and it was backed by an organization called ROC United (Restaurant Opportunities Centers United). The restaurant went through some troubled times before finally closing in 2017 and announcing a move to the Lower East Side. It is finally reopening with Sicily Sewell-Johnson, the executive chef from California, creating a menu of what she calls black American food. Stewed tomatoes and rice, fried cabbage, steak pepper pot and a meatloaf burger are some of the dishes. The Bay Area chef, Daniel Patterson, is consulting. (Friday)
178 Stanton Street (Clinton Street), 917-409-1129.
The Banty Rooster
Food from the American Southwest are the options at this new restaurant from Delores Tronco-DePierro, who owned Work & Class in Denver, and her husband, the chef John DePierro. Charcoal-grilled short ribs with spigarello and ancho barbecue sauce, roasted delicata squash and biscochitos cookies are among the offerings. Whitewashed brick, splashes of blue and graffiti-style artwork define the space. (Wednesday)
24 Greenwich Avenue (West 10th Street), 646-767-9227, thebantynyc.com.
Avena UES
The chef Roberto Deiaco and his wife, Giselle Deiaco, who run the Avena restaurants in Greenwich Village, have added an Upper East Side location to their portfolio. They have moved into the space that once housed Bistro Chat Noir and have given it what Ms. Deiaco calls Milanese style, with creamy Venetian plaster walls, marble and mirrors. The restaurant showcases Mr. Deiaco’s refined take on Italian food, and soon, wines will be available to accompany the food.
22 East 66th Street, 646-596-8447.
Bathhouse
A former soda factory is now a wellness retreat that recalls Eastern European bathhouses. The original brickwork and vaulted ceilings were retained. The all-day restaurant offers dishes like Gulf shrimp with yuzu aioli, and bitter greens with dates and sunflower seeds. Vodkas infused in-house are poured.
103 North 10th Street (Berry Street), Williamsburg, Brooklyn, 929-489-2284, abathhouse.com.
By Chloe
This global chain of vegan spots serving burgers, salads and sandwiches has taken over the former Coffee Shop space. The décor retains Coffee Shop’s diner style, and this location will offer vegan milkshakes in chocolate, vanilla and a rotating third flavor starting in January. A portion of milkshake sales this month and next will be donated to the nonprofit Union Square Partnership. (Thursday)
34 East 16th Street, no phone, eatbychloe.com.
Tavolino
Nick Accardi, who owns Tavola on Ninth Avenue, is opening another restaurant, serving square Roman-style pizzas, and pastas and other dishes with Sicilian touches. (Wednesday)
496 Ninth Avenue (37th Street), 212-273-1168.
Looking Ahead
Graduate Roosevelt Island
A restaurant, on the Cornell Tech campus, will go into this new hotel, the first on Roosevelt Island, this summer. A separate restaurant and bar will also open on the rooftop. Med Abrous and Marc Rose, restaurateurs from New York who have opened places in Graduate Hotels in other cities, are spearheading the project.
Graduate Roosevelt Island, 22 North Loop Road, Roosevelt Island, graduatehotels.com.
Chefs on the Move
Maria José Yáñez Jaramillo
This chef, a native of Toluca, Mexico, who has worked at the French Laundry and Hisa Franko in Slovenia, is now in charge of the kitchen at Jack and Grace Lamb’s Ukiyo. Ms. Jaramillo’s menu is wide ranging, with dishes like binchotan-grilled abalone, chawanmushi with mushrooms, and duck rillettes served à la carte and on tasting menus.
Closed
Lucky Lee’s
The Chinese restaurant near Union Square that opened earlier this year, has closed. It caused something of an uproar when it opened, given that an owner, a health coach who is not Asian, offered what she called “clean” Chinese food, with less oil and salt.
