Public Kitchen opens on the Lower East Side, a Brooklyn outpost of Egg Shop opens in Williamsburg, and other restaurant news.
COTE Simon Kim, an owner of Piora in the West Village, is opening an updated, high-style version of a Korean barbecue steakhouse in a couple of subdued gray and black rooms. “It’s more appealing to both non-Koreans and Koreans with a finer experience, good service and wines, ” he said. Japanese gas grills have been fitted into the sleek matte soapstone surface of every table, where customers will cook their own meat. There are 24 grills, each costing $4,000, and as Mr. Kim’s director of operations, Thomas Brown, pointed out, they are smokeless. The menu’s focal point is the butcher’s feast, at $45 per person. It includes assorted cuts of beef, condiments, salads, stews, other accompaniments and dessert. À la carte appetizers, meats, fish and side dishes are also served. The chef, David Shim, worked at M. Wells, and Victoria James, who is also at Piora, is in charge of wines. There’s a lounge area at the entrance and a marble-topped bar in the center, dividing the space into two dining rooms. (Opens Thursday) : 16 West 22nd Street, 212-401-7986, cotenyc.com .
AROQA For his latest restaurant, Gaurav Anand, who owns Awadh on the Upper West Side and Moti Mahal Delux on the Upper East Side, has drawn inspiration from a roqa, a traditional Indian engagement party. With Monica Saxena, a partner and London native whose wedding Mr. Anand catered, he has decorated the restaurant in celebratory black and gold. The menu goes beyond India, with Mexican, French and other global accents in dishes like crisp lamb kebabs with habanero aioli; lotus with avocado, tomatillo, chiles and tamarind chutney; beer-battered crab with a tomato pickle; and several stuffed kulcha flatbreads. The cocktails are bright and beautifully garnished: 206 Ninth Avenue (22nd Street) , 646-678-5471, aroqanyc.com .
EGG SHOP BROOKLYN Egg Shop, a NoLIta spot that features eggs in just about every dish, is opening a branch in Williamsburg, Brooklyn. The 60-seat space, larger than the original but in keeping with its bright, casual look, will have a separate bar serving grab-and-go options like sandwiches and egg bowls (called cruisers) . The menu will include additions like frozen cocktails, as well as breakfast tacos and burritos, reflecting the Southern California roots of Sarah Schneider, an owner. Also new will be the reservation policy: Parties of eight or more can call ahead for brunch. (Friday) : 138 North Eighth Street (Berry Street) , Williamsburg, Brooklyn, 646-787-7502, eggshopnyc.com .
EMILY The chef Matt Hyland and his wife, Emily, have opened a Manhattan edition of their successful Brooklyn spots for Detroit-style pizza. They have taken over the space that was Blue Ribbon Bakery, wood-burning oven and all, and are serving “grandma” pizzas with crisp cheese crusts, along with a burger, sandwiches and other pizzas. (Wednesday) : 35 Downing Street (Bedford Street) , 917-935-6434, pizzalovesemily.com .
KONTIKI Imperial wings, Peking duck and lobster fried rice, with flamboyant tiki drinks, will be at this new restaurant in a North Fork hotel. The signature dish is tom yum soup, and the chef is Gwenaël Le Pape: Gallery Hotel, 437 Main Street, Greenport, N.Y.,631-477-4000, galleryhotelny.com .
PUBLIC KITCHEN Jean-Georges Vongerichten and Thomas McKenna, his executive chef, are in charge of the food at the signature restaurant in Ian Schrager’s Public hotel on the Lower East Side. The menu is a snapshot of New York, especially of this eclectic neighborhood, and includes pastas, pot stickers, pizza, soy-garlic marinated steak and, for breakfast, smoked fish. “It’s New York food, really the world’s food, ” Mr. Vongerichten said of the concept, which he developed with Mr. Schrager. The 150-seat dining room, with walls lined in white subway tile, spills out into a leafy, enclosed space they’ re calling Bowery Garden. The restaurant is reached through Louis, a spacious cafe named after Mr. Schrager’s son. There, a marble counter doubles as a bar and a market for cured meats, cheeses, fruit, pastries and other items, including knishes, pastrami sandwiches and hot dogs. Food is available to take out or to eat in at communal tables, and, since the hotel does not offer room service, it’s also a commissary for guests. A bar on the level above is called Diego, and its centerpiece is a fine tapestry of a controversial mural by the Mexican artist Diego Rivera that was removed from Rockefeller Center in the 1934, before it was finished. The bar’s color scheme picks up the tones, including acid yellow, in the artwork. Mr. Schrager said he bought the rights to a high-resolution image of the mural from the Diego Rivera Foundation, and had the work made in London. There are also rooftop and lobby bars. (Saturday) : 215 Chrystie Street (Stanton Street) , publichotels.com .
SEAWALK A seafood-themed restaurant complete with a giant aquarium comes to Upper Manhattan. (Wednesday) : 261 Dyckman Street (Payson Avenue) , 212-568-9014, seawalkrestaurant.com .
SUSHI ISHIKAWA The trend toward reasonably priced omakase continues. Don Pham, who was the executive sushi chef at O Ya, offers 12 courses for $85, and 15 for $125 in an intimate room with a counter, tables and décor that showcases handmade items from Japan and elsewhere. (Wednesday) : 419 East 74 th Street, 212-651-7292, ishikawanyc.com .
JONATHAN BENNO, who left Lincoln Ristorante in March, plans to open restaurants early next year in the Evelyn hotel in NoMad: a fast-casual spot, an informal restaurant and a high-end dining room: 7 East 27th Street .
GRAYSON SCHMITZ has become the executive chef at Bklyn Larder, the market and prepared-food shop in Park Slope, Brooklyn, that was opened nine years ago by Francine Stephens and Andrew Feinberg of Franny’s. Mandy Wynn, a longtime fan of the store, is the new owner.
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