Headliner
Ma-dé
For their first restaurant, Cédric Vongerichten, his wife, Ochi Vongerichten, and their partner, Ezra William, chose Wayan, which means firstborn in Indonesian. They have now followed up with ma-dé, meaning second-born, in a narrow space next to Wayan. The restaurants have the same parents but very different personalities. Unlike Wayan, a destination for the Indonesian food of Mrs. Vongerichten and Mr. William’s homeland, ma-dé takes a more global approach, relying on France and Japan for many of the assorted small plates, like white asparagus with seaweed kimchi, gnudi with mushrooms, ramps with green asparagus and morels, shrimp toast served like shrimp cocktail, lobster dumplings with caviar sauce, and diver scallops with rhubarb, jalapeño and dill. Finales include warm madeleines with rhubarb chutney, and black sesame chocolate mousse with raspberries. The settings couldn’t be more disparate. The new restaurant, seating 25 at tables set along a single banquette, is light with whitewashed brick walls and touches of rattan, contrasting Wayan’s plant-filled dark wood setting. “This is a Balinese beach party,” Mrs. Vongerichten said. “Wayan is in the jungle.”
22 Spring Street (Elizabeth Street), ma-de-nyc.com.
Opening
Restaurant Marc Forgione
Marc Forgione is on the move. Pending a summer relocation to 30 Hudson Street, formerly home to David Bouley’s Danube and Brushstroke, Mr. Forgione has temporarily reopened his flagship, in its Reade Street space. The menu, serving classics from its repertoire, along with other notable dishes from his career, lists chili lobster, his take on chile crab from Singapore; pastrami hanger steak, like a deconstructed Reuben sandwich with caraway-crusted fried tripe swapped in for rye bread; barbecued oysters; and Reade Street chocolate cake. He has origin stories for all of them.
134 Reade Street (Hudson Street), 212-941-9401, marcforgione.com.
Jupiter Pasta & Wine Terrace
At the edge of the rink at Rockefeller Center, this indoor terrace spills out of the new Jupiter, the King team’s latest. A summer menu of frozen granita cocktails, small bites like hand-held pizzettes, baked ricotta with English peas, fritto misto, and skewered pork and fennel sausages is served in a colorful 25-seat setting.
Rockefeller Center, Rink Level, 20 West 50th Street, 212-207-0600, jupiterrestaurant.nyc.
Little Egg
Egg in Williamsburg opened in 2005, moved and then succumbed to the pandemic in 2020. Evan Hanczor, who was the chef, has now taken over and relocated it, with a tweaked name and George Weld, the originator, is still involved but not actively. Eggs dominate the breakfast items and lunch options, including a tamago-katsu sandwich. The hours are 7:30 a.m. to 3 p.m. Fridays through Mondays.
657 Washington Avenue (St. Marks Avenue), Prospect Heights, Brooklyn, 929-234-5776, eggrestaurant.com.
