Fasano Opens, and More New York Restaurant News

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Boris Lidukhover, the experienced restaurateur who owns Sushi Dojo in the East Village, and Larisa Sheihet, who has a doctorate in food science, have combined their expertise at this homey new Middle Eastern spot. For the cooking, the partners have tapped Jay Moulay Alami, who was born in Morocco and went on to work in Europe and at Wallsé in New York. By day, the menu is vegetarian-vegan with dishes like shakshuka, meatless moussaka and bourekas. Dinnertime turns omnivorous with mezze, lamb meatballs, shrimp gratin and kebabs. Baked goods, also sold to-go, feature assorted cookies. The intimate room has a heated patio in back.

1663 First Avenue (87th Street), 646-559-1560, lashevetrestaurant.com.

The nonstop string of openings from Salil Mehta of Laut, Singapura and Wau continues with this takeout and delivery spot devoted to Southeast Asia. Hawker fare, late-night bites and comfort food define the menu. Steamed won tons with sambal, “Singlish” fries with salted egg aioli, roast pork over rice, a chicken burger with bird’s-eye chile paste, and khao mok gai (Thai-style biryani with mint sauce), are some of the dishes. There is very limited counter seating. (Wednesday)

17 East 13th Street, 646-609-2633, chardnyc.com.

Not your usual grab-and-go, this new spot is truly a cafe with table service, beer and wine, in addition to coffees brewed from beans roasted on premises and a chef, Youssef Aderdour, who worked with Alain Ducasse. The menu includes sandwiches, a salad, a quiche and assorted pastries. Another location is to come this summer.

95 Greenwich Avenue (West 12th Street), 646-952-0070, elcondor.coffee.

Through March 22, Nobuhiro Hamazaki, the executive chef of Koi in Midtown for many years, is running this pop-up sushi spot in the Ainslie, a multistory Italian restaurant where John DeLucie is the chef. Mr. Hamazaki creatively interprets sushi, offering specialties like spicy tuna on crispy rice; salmon tartare on won ton tacos; and the Ainslie roll, combining prosciutto, flamed mozzarella and avocado. In the spring, Underground Sushi with Mr. Hamazaki wielding his knives will move to a vast new Ainslie restaurant on the Lower East Side in the space that once housed Vandal and the General.

76 Ainslie Street (Keap Street), Williamsburg, Brooklyn, 347-725-3400, ainsliebk.com.

Guy Vaknin, the restaurateur and chef best known for his Beyond Sushi vegan restaurants and catering by his City Roots Hospitality, has added this vegan kosher restaurant to his collection. Its approach is Italian, with dishes like portobello carpaccio, seitan “steak” marsala, and rigatoni with Impossible Bolognese. Mock vegan cheeses are used throughout, including on pizzas.

365 Third Avenue (26th Street), 646-861-2889, colettanyc.com.

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