Another refined newcomer is landing in Fort Greene, Brooklyn, stretching the dining options in the neighborhood, a busy cultural hub. At Margot, Three Top Hospitality, a company run by Halley Chambers, Kip Green and Alexia Duchêne, is in charge. Ms. Chambers and Ms. Green met while working for the Oberon Group (Rucola, Rhodora and June) and were introduced to Ms. Duchêne, the French executive chef, through a contact in Paris. Ms. Duchêne presides over a sleek marble counter with eight seats at an open kitchen, where she takes French food and techniques in surprising directions. Her squid “tagliatelle” (Nobu, take note) comes dressed with buttermilk and fava beans. Cavatelli are seasoned with nettles and served with clams, radicchio and brown butter. Pork neck is enriched with green crab butter and a tamarind soubise. She also prepares lamb saddle to share, rolled with market greens and served with lamb belly skewers. Miso fudge and maitake mushroom ice cream are served with some of the desserts. The restaurant’s corner location affords stretches of windows. The interior is spare and light, with bench-like wooden seating, marble-topped tables and that impressive open kitchen. (Opens Thursday)
69 Lafayette Avenue (South Elliott Place), Fort Greene, Brooklyn, 917-909-0450, margotbrooklyn.com.
Though Joe Campanale’s restaurants and wine experience have been mostly expressions of Italy — take, for instance, his new book, “Vino: The Essential Guide to Real Italian Wine” — this latest venture, with Ilyssa Satter, looks to Spain. It features more than 150 Spanish wines, often less well known, poured with tapas, assorted conservas (tinned seafood), cheeses, cured meats and a few mains, including fideuà (noodles with seafood paella-style). Silvia Garcia-Nevado, who was born in Barcelona and raised in Brooklyn, runs the kitchen, and some of the tapas are her family recipes. The intimate setting, done in terra cotta with wood accents, has an expansive garden with 40 seats. (Thursday)
158 Seventh Avenue (Garfield Place), Park Slope, Brooklyn,barvinazo.com.
SOL Mexican Cocina
Based in Southern California with outposts in Arizona, Colorado and Nevada, this lively Mexican restaurant group is now planting a flag in the East. New York is the first stop, with Boston to follow. The menu is expansive, covering expected ground with tacos, quesadillas, burritos, tortas at lunch and plates of short rib barbacoa. The restaurant occupies two floors. (Thursday)
220 Fifth Avenue (26th Street), 212-626-7671, solcocina.com.
This tailored destination with dark brick walls and wood trim is in the newly minted 33 Seaport Hotel in the Seaport District. Its executive chef, Milan Lipstein, takes a global approach anchored by Korea. Dishes include a short rib burger with kimchi, beet tartare with vegan goat cheese marinated in doenjang, and filet of beef with gochugaru hollandaise. A tour-de-force is Wagyu beef basted with sesame oil, which is seared table-side on a hot stone. (Wednesday)
33 Seaport Hotel, 33 Peck Slip (Front Street), 929-263-0319, restaurantpearlnyc.com.