Wild Ivy
Mick O’Sullivan, who owns Bell Book & Candle, and Peter O’Connell, of Molly’s and Malone’s, have created this new Irish drinking spot with a tavern menu that includes a 16-ounce rib-eye. Works by Rick Librizzi, a New York abstract expressionist who died in 2021, cover the walls.
293 Third Avenue (23rd Street), 646-649-2389, wildivynyc.com.
Go Beyond Grill
Partnering with Madison Square Garden, Beyond Meat, the vegan meat substitute producer, is opening its first food concession on the arena’s sixth floor concourse. Open during events, it will serve a Beyond Burger, nachos with Beyond Steak, Beyond Sausage two ways on toasted rolls and chili using Beyond Beef.
Madison Square Garden, 4 Pennsylvania Plaza (Seventh Avenue), msg.com.
Prudential Center
Levy, the Chicago-based restaurant and hospitality company, is the new concessionaire in charge of the food at this redone arena in Newark, N.J. With the theme of Made in Jersey, various drinking and dining venues will include New Jersey purveyors like BroRitos for Mexican food, burgers by Pat LaFrieda (based in North Bergen) and the Jersey Ripper, serving a fried foot-long hot dog served with Jersey jerk relish. New York also has its say with Melba’s Soul Food by Melba Wilson, from Harlem.
25 Lafayette Street (West Market Street), Newark, N.J., 973-757-6000, prucenter.com.
Lox at Café Bergson
The new exhibit, “Courage to Act: Rescue in Denmark” at the Museum of Jewish Heritage about how most of Denmark’s Jews were saved during the Holocaust, has inspired David Teyf, the chef of the museum’s cafe, to add several Danish items to his menu. There are three herrings on a plate, a lox crepe cake, herring salad, several open-faced sandwiches and an apple cake.
Museum of Jewish Heritage, 36 Battery Place (Little West Street), 646-437-4202, mjhnyc.org.
Mirabella
Defined as coastal Italian, the chef Michael White’s latest restaurant, to open Oct. 24, is in the Fontainebleau, an imposing hotel that has defined Miami Beach for decades. It will be in the Sorrento Tower, a separate building on the Fontainebleau campus, in the space that previously housed Scarpetta. The menu will feature seafood but not exclusively, Mr. White said. In Miami he’s no longer involved with the Surf Club, and at the moment he’s not cooking in New York, with his gig at the Lambs Club now over. But next summer he expects to open Santi, an Italian fine-dining restaurant that will move into the space that at one time housed his Alto; it will be a partnership with Tishman Speyer, which owns the building. Ingredient-driven, finely detailed food inspired by his career over the years is how he’s conceiving the menu. There will be no tablecloths, for what he’s defining as “truffles and blue jeans.”
Fontainebleau Miami Beach, 4441 Collins Avenue (44th Street), Miami Beach, 305-674-4780, fontainebleau.com; Santi, 520 Madison Avenue (53rd Street).
