New Culinary Openings in New York City
Huset at Standard Space at the Standard, East Village
Renowned chef Maycoll Calderón, the mastermind behind Huset Cocina de Campo, is bringing his unique approach to dining to New York City for a limited two-month residency at the Standard, East Village. Known for his exquisite “field cooking” over wood fires in the vibrant Roma Norte area of Mexico City, Mr. Calderón promises to delight the New York crowd with an ever-changing dinner menu crafted daily. Expect an array of delectable dishes such as tuna tartare, shrimp ceviche, steak tacos, roasted sea bass, arroz con pollo, and a delightful pork Milanese accompanied by a fresh salad. (Wednesday) 25 Cooper Square (East Fifth Street), 212-475-5700, standardhotels.com.
Marbella Restaurant
Carmine Gualtieri, the visionary restaurateur, has softly opened Marbella, an exciting new Mediterranean dining experience. Reservations are required, but walk-ins will be welcomed starting April 24, when the official opening takes place. Guests can indulge in a coastal-inspired menu curated by Chef Tom Cava, featuring steamed mussels with chorizo, grilled octopus, tuna tartare, and rich creamy pastas, all set in a spacious and inviting waterfront location. 23 Navy Pier Court, Stapleton Heights, Staten Island, 347-855-2400, marbellanyc.com.
Yamada Donabe at Yamada
Nestled halfway down a secluded alleyway lies the entrance to Chef Isao Yamada’s first solo venture, in collaboration with Kooth Hospitality. This intimate setting features a serene counter that accommodates just 10 guests, allowing for an immersive dining experience as patrons watch the chef and his team at work. The meticulously crafted 10-course kaiseki menu is priced at $300 and showcases a stunning procession of dishes, including sakizuke (monkfish liver with shrimp), chawanmushi with crab, a sashimi assortment known as tsukuri, sakura ebi (shrimp) with Nantucket bay scallop cake, seared goldeneye rockfish, a luxurious slice of Wagyu, and a donabe rice bowl topped with minuscule squid and salmon roe, culminating in a refreshing strawberry dessert. Mr. Isao’s extensive experience in Japan and at Brushstroke in New York has culminated in this exquisite dining experience. (Opens Wednesday) 16 Elizabeth Street (Canal Street), 646-429-8759, yamadanewyork.com.
Hakata TonTon at Cha Kee
Following the closure of his Midtown hot pot location, Chef Koji Hagihara has found a new home at Cha Kee, where he joins forces with Baron Chan and Ophelia Wu to introduce an exciting dinner menu featuring hot pots, soup dumplings, and savory okonomiyaki. While Cha Kee continues to serve its beloved breakfast, lunch, and tea offerings, guests can now enjoy the additional culinary delights brought by Chef Hagihara. 43 Mott Street (Pell Street), 212-577-2888, chakeenyc.com.
Buba Bureka
In an exciting new venture, Gadi Peleg, a co-founder of Breads Bakery, has turned his attention to a singular focus: the bureka. This triangular pastry turnover, cherished throughout the Middle East, is available in both savory and sweet varieties. Patrons can choose from an array of fillings, including potato with caramelized onions, corn with butter and salt, an assortment of cheeses, or spinach-artichoke. Buba Bureka, partnered with Chef Ben Siman-Tov and Fritz Oleshansky, who also hail from Breads Bakery, offers these delightful pastries served with tahini, pickles, and a perfectly jammy egg for just $16. (Thursday) 193 Bleecker Street (MacDougal Street), 212-951-0817, bubabureka.com.
