Chef’s Counter at Anto
The second floor counter for 10-course tasting menus ($195) at the restaurateur Tony Park’s Korean steak house, in the townhouse that was once home to Felidia, has opened. The chef in charge, Kim Jeong-Muk, had been at Myomi in Seoul. A counter with 12 seats is where he will serve a seafood-leek pancake, carabineros shrimp with tomato gochujang, and duck with sunchokes, artichokes and soybean paste.
243 East 58th Street, 212-970-8888, anto.com.
Named for an owner’s cute dogs, Neo and Leeloo, this low-key addition to choices in Brooklyn offers an imaginative menu that stocks up at local farms, then stops along the Mediterranean. A fougasse; socca with littleneck clams; Spanish mackerel crudo, with tomato, saffron and pistachio; and ricotta gnudi, with chanterelles, sage and corn, are some examples. Meatier choices include American Wagyu sirloin with leeks, foie gras and Sauternes jus for a relatively gentle $37. The restaurant is owned by Christophe Moser and Claudio Angelli. Mr. Moser’s son, Sean, is the sous chef.
284 Grand Street (Roebling Street), Williamsburg, Brooklyn, no phone, neeloobk.com.
The Irish Exit
This pub run by the partners in the Dead Rabbit in the financial district has opened in the Moynihan Train Hall. A vintage look and drinks that include tweaked classics, like the Pullman Sleeper (in the manhattan style) and the Martini Express (a take on the espresso martini), and, of course, Guinness, are poured. Food comes from other purveyors in the train hall. It’s conceived as a template for expansion to other transit hubs.
Moynihan Hall, 421 Eighth Avenue (33rd Street), irishexit.com.
This new lunchtime cafe serving panini, salads and bowls, has opened in the garden in the newly redone 1984 Midtown skyscraper designed by Philip Johnson. The chef, Solanki Roy, works with Great Performances, which runs the cafe.
550 Madison Avenue (55th Street), 646-892-7000, little-birch.square.site.
Sean Feeney, Missy Robbins’s partner in her several Brooklyn ventures, opened his first slice shop in Williamsburg last year with Will Unseld. This past summer they added a no-frills outpost in Amagansett, N.Y., and now there’s a third, at Barclays Center. Like the others it sells slices and whole pies in New York and Sicilian styles with assorted toppings, seven in all; the lively long hot shallot pie is a standout. There’s also a Caesar salad.
Fini Pizza Barclays Plaza, 620 Atlantic Avenue (Flatbush Avenue), Park Slope, Brooklyn, 929-475-5669, finipizza.com.