Headliner
Maxim’s at the Norm
No need to brave the crowds of tourists on the Rue Royale in Paris to visit Maxim’s. Starting Saturday, you can dine at a pop-up of the Belle Époque restaurant on Eastern Parkway in Brooklyn. The installation — at the Norm, the Brooklyn Museum’s restaurant — accompanies the exhibit “Pierre Cardin: Future Fashion,” devoted to the designer, now 97, who has owned Maxim’s since 1981. The Norm’s walls will be covered with panels showing the Art Nouveau interior of Maxim’s, which opened in 1893 and attracted high society for decades. (There was a lavish replica of Maxim’s on Madison Avenue in Manhattan from 1985 to 2000.) At the Norm, the chef Saul Bolton, who runs the restaurant with Great Performances Hospitality Group, presents classics like salade Lyonnaise with bacon and poached egg; aioli with raw vegetables; steak frites; and profiteroles with chocolate sauce. Others dishes are modernized, like roast chicken with grilled peaches and chimichurri sauce. The menu includes both à la carte choices and a three-course prix fixe for $45. (Opens Saturday through Jan. 5)
Brooklyn Museum, 200 Eastern Parkway (Washington Avenue), Prospect Heights, Brooklyn, 718-230-0897, thenormbkm.com. Museum admission not required for the restaurant.
Opening
The Stand
This spacious restaurant with comfortable banquette seating serves an all-purpose menu: a raw bar, pizzas, a burger, pasta, seafood, salads and grilled and rotisserie meats. The chef, Harold Villarosa, worked at Ouest and Rayuela and did a stint at Noma. He is also serving an abridged menu at the restaurant’s comedy club on the lower level. (Friday)
116 East 16th Street (Irving Place), 212-677-2600, thestandnyc.com.
Black Tap Herald Square
The new flagship of this global chain for burgers and shakes is splashy and fun, with graffiti decorating the space and a counter where customers can watch the signature baroque milkshakes being assembled. This space, like the outposts in Las Vegas and Singapore, was designed by Rockwell Group.
45 West 35th Street (Avenue of the Americas), no phone, blacktap.com.
E.A.K. Ramen
The ramen specialist with a restaurant in the West Village, and one in Los Angeles, is opening a larger place on Restaurant Row in the theater district. In addition to seven varieties of ramen, it will have an expanded menu that includes poke bowls and tofu Caprese. (Wednesday)
360 West 46th Street (Ninth Avenue), 646-850-8032, eakramen.com.
Wu & Nussbaum
Nussbaum & Wu, a cafe and bakery, closed about a year ago. It has new owners who have rearranged the name and are offering similar fare, including the shop’s excellent black-and-white cookies. But there are now two menus: one labeled Nussbaum, with bakery items and sandwiches, and the other Wu, with Chinese noodles and dumplings.
2897 Broadway (113th Street).
Aburiya Kinnosuke
This robata grill restaurant, which closed for a few months for renovations, has a new owner, Create Restaurants NY, and a new executive chef, Kazuya Saito. Mr. Saito’s menu emphasizes many preparations of Wagyu beef, and he is working with Kazuki Uchida, another executive chef, who is heading the kitchen here and also at Soba Totto, which Create just bought.
213 East 45th Street (Third Avenue), 212-867-5454, aburiyakinnosuke.com.
The Eatery
The International Building housing the indoor food court for the New York State Fair is now called the Eatery. Open during the run of the fair, from Aug. 21 to Sept. 2, it has new vendors with pierogi, poutine and Vietnamese specialties.
New York State Fair, Syracuse, N.Y., nysfair.ny.gov.
Looking Ahead
Reverence
Russell Jackson, a chef who had restaurants in Los Angeles and San Francisco, will be opening this tasting-menu spot on Strivers’ Row in Harlem next month. For the past few years, Mr. Jackson has also run an underground dining club called SubCulture Dining in various New York locations. On Monday, he started taking reservations for his five-course menu; prepaid tickets are $98 plus beverages, for Aug. 6 (opening day) through 31, 5:30 to 10:30 p.m. Tickets for September will be available on Aug. 1. The 18-seat restaurant, in a location that Mr. Jackson selected for its historic significance, has a modern look, with neutral tones, exposed brick, fine woodwork and a dining counter facing an open kitchen. The farm-to-table menu is American, with some Asian touches, and depends on local and Californian ingredients. (Aug. 6)
2592 Frederick Douglass Boulevard (West 138th Street), no phone, reverence.nyc.
Nan Xiang Xiao Long Bao
This Shanghai soup dumpling restaurant closed its location in Flushing, Queens, about a month ago. It will return in October in a new, grander space around the corner, with 150 seats, an open kitchen and some new dishes.
One Fulton Square, 39-16 Prince Street (39th Avenue), Flushing, Queens.
Momosan Brooklyn
Masaharu Morimoto will open a Brooklyn branch of his Murray Hill ramen restaurant next year.
76 St. Marks Avenue (Sixth Avenue), Park Slope, Brooklyn.
Chefs on the Move
Atsushi Yoshimoto
Mr. Yoshimoto, the new executive chef at Suzuki in Midtown Manhattan, has introduced an izakaya menu of small plates.
Closed and Closing
Vai
Vincent Chirico has closed his Upper West Side restaurant after 12 years. He said he might keep the space for a new endeavor, but nothing has been decided. In the meantime, he plans to open a version of Vai in Industry City, Brooklyn. He also owns Coarse NYC in the West Village.
The Bombay Bread Bar
Floyd Cardoz plans to close his SoHo restaurant, which specializes in India’s many breads, at the end of September. He said he no longer felt comfortable just “keeping it open for the landlord,” citing expenses like rent and labor. “The city is not helping small restaurants,” he said. He is now the vice president of culinary for the Estiatorio Milos chain of high-end Greek seafood restaurants, and will be working on its global expansion.
195 Spring Street (Sullivan Street), 212-235-1098.
