Headliner
Jupiter
As Clare de Boer, an owner of King in the West Village, put it, Jupiter is another way of saying king. And, at this new Rockefeller Center restaurant, the name presides over an expanded realm. Seating spills into the concourse area, past the U-shaped space. Even the kitchen itself gives Ms. de Boer and her partners, Jess Shadbolt and Annie Shi, and the executive chef, Gaz Herbert, more to work with. “With our limited kitchen at King, we could only serve one pasta per day,” Ms. de Boer said. The opening menu at Jupiter lists eight, with snacks like fried zucchini; antipasti, including crab toast; and a meat and fish main course, all with an eye to much of Italy, notably Venice. The seafood risotto comes brothy, all’onda. Ms. Shi’s wine list tilts Italian, exclusively so by the glass. Tablecloths are on full display at Jupiter, as they are at King. Light fixtures vaguely suggesting eclipses glow throughout. The stretch of marble bar segues into an open kitchen that divides the space. The restaurant is open from 11:30 a.m. to 11 p.m., weekdays only for now.
20 West 50th Street, Rink Level, 212-207-0600, jupiterrestaurant.nyc.
Opening
City Winery Grand Central
Part of Vanderbilt Hall in Grand Central Terminal, which formerly housed the Great Northern Food Hall, is now a multifaceted branch of City Winery. A couple of bars and cafes will serve wines on tap — refill your City Winery bottles, after sanitizing the containers — as well as breakfast, lunch and dinner, with cheese boards, burgers, roast chicken and flatbreads. Takeaway items will be available at a space called City Jams. Around the side, with its own entrance, is Cornelius, a wood-paneled, Windsor-chaired enclave for a farm-to-table menu. And yes, they’ll be making wine in Grand Central.
89 East 42nd Street, 332-264-1233, citywinery.com.
REN
Shaun Hergatt, an Australian chef with a number of Michelin-starred restaurants under his belt, including Vestry in SoHo, is the chef at the dining rooms for residents of 432 Park Avenue, among other projects. Now, he is opening his own restaurant in Brooklyn. It will be next to a lavish new spa, World Spa in Midwood, and open to the public, not just for members and those buying treatments. A seasonally driven menu, leaning somewhat but not exclusively Italian, features dishes like veal carpaccio with fresh tuna, gnocchi with squid ink, lobster with saffron risotto, and lamb with potato purée. Mr. Hergatt has a wood-fired grill in the kitchen.
World Spa, 1571 McDonald Avenue (Avenue M), Midwood, Brooklyn, 718-500-3736, rennyc.com.
Ariari
The bustling port city of Busan, South Korea, inspired this seafood-centric spot from Hand Hospitality. On the menu are oysters with yuja pickled radish, seaweed noodle salad with charred cabbage, seafood pancakes, fried soft shell crabs, steamed monkfish with ginger-soy dressing, shrimp soba, and a seafood stew. There are also land-based specialties like yook-hwe beef tartare with baby octopus, lamb-stuffed fried peppers, and bulgogi.
119 First Avenue (East Seventh Street), 646-422-7466, ariarinyc.com.
