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Scampi, From Altamarea Group Alumnus, Opens in Flatiron District – New York Occasions


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SCAMPI As soon as he discovered the area, PJ Calapa, a chef who was previously with Michael White’s Altamarea Group, didn’t take lengthy to open his dream restaurant. About eight months may be some sort of document. Polished pale concrete on the ground and the bar, and beneficiant home windows, make for an ethereal setting. There are touches of blue, together with on a few of the handmade pottery by Wynne Noble of Brooklyn, which Mr. Calapa commissioned. Although the emphasis is on seafood — with mackerel, kingfish, razor clams and swordfish, amongst others — there’s additionally hen, a steak and vegetable dishes, together with entire roasted cauliflower. The crustacean after which the restaurant is known as is, in fact, available. “There’s pasta with shrimp achieved scampi type and the actual scampi, langoustines, which we’re grilling,” Mr. Calapa stated. The scampi and shrimp preparations might change on a month-to-month foundation. (Opens Wednesday): 30 West 18th Road, 212-888-2171, scampinyc.com.

Opening

DONNER & BLITZEN’S REINDEER LOUNGE This vacation pop-up options mulled wine, eggnog and cocktails just like the Feliz Navidad with tequila, Kahlúa and rum, together with grilled cheese and s’mores sandwiches. Each inch of the room is treed and tinseled, stockinged and sparkled. (By means of Jan. 1): 197 East Third Road (between Avenues A and B), 212-254-9184, reindeerlounge.com.

FAUSTO The restaurateur and wine professional Joe Campanale and the chef Erin Shambura are companions at this restaurant within the previous Franny’s area in Park Slope. The 2 labored collectively at L’Artusi. The Italian menu is just not a red-sauce affair, however options dishes like spaghetti alla chitarra with lamb shank ragù, whole-wheat bigoli with duck, and braised pork shank with white beans. The pizza oven is put to make use of for whole-roasted porgy with onions and olives. Mr. Campanale’s wine listing is Italian, however not solely so. An in depth marble-topped bar, wealthy wooden paneling and Artwork Deco touches outline the area. The wine cellar will probably be used for personal events. Ahmon Williams, the supervisor, can also be a associate. (Saturday): 348 Flatbush Avenue (Sterling Place), Park Slope, Brooklyn, 917-909-1427, faustobrooklyn.com.

JOJO The flowery, typically overstuffed décor that outlined the chef Jean-Georges Vongerichten’s first solo restaurant, which opened 26 years in the past, is gone, and the renovated two-story townhouse area has reopened after a few months. The look is pale and trendy, with areas of driftwood-gray paneling. A bar is tucked close to the entry, and, all through each flooring, tables are arrange at chairs or banquettes. The menu is considerably lighter, much less bistro, with dishes like a heat three-grain salad, peekytoe crab dumplings in broth, madai carpaccio spiked with horseradish, and roasted lobster. However some JoJo classics, like tuna tartare, and steamed black sea bass with carrot confit, seem as day by day specials. The chef is Steven Boutross, who was a sous-chef at Jean-Georges: 160 East 64th Road, 212-223-5656, jojorestaurantnyc.com.

HA’S CHINESE BAR & EATERY Jennifer Lim and Benjamin Sandler closed the Queens Kickshaw this summer time, and as a substitute, they’ve put in this vegetarian Chinese language restaurant with the chef Eric Simpson within the kitchen. Dishes like mung bean noodles with chives and Sichuan pepper, dan dan crispy potatoes, and mapo tofu ship a Sichuan kick: 40-17 Broadway (41st Road), Astoria, Queens, 718-777-0913, haschinese.com.

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