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A Sleek, Tailored Tavern Comes to Hudson Yards


A Sleek, Tailored Tavern Comes to Hudson Yards

This addition to the Hudson Yards complex is about as sleek and tailored as a tavern can be. Designed by David Rockwell, it has polished wood, butterscotch leather and a soaring bar with multiple wine racks. It also provides a view of the Vessel, the complex’s centerpiece. The restaurant’s creators, Kenneth A. Himmel, a developer and restaurateur, with Marvin R. Shanken, the publisher of Wine Spectator and other magazines, describe it as an American brasserie. The chef, Eli Kaimeh, of Gramercy Tavern and Per Se, has responded in turn, creating a menu featuring a chopped salad, beef tartare, fancy pork and beans, steak-frites, herb-crusted sea bass, rotisserie chicken and a chocolate-orange creamsicle dessert. “We hope to appeal to the broadest spectrum possible,” Mr. Himmel said. “I believe that you shouldn’t be challenged by a menu.” Mr. Shanken has worked with the beverage director, the master sommelier Michaël Engelmann, to create the elaborate wine list. It includes a nice selection of wines by the glass and the half-bottle, as well as a large assortment of top-flight spirits. A second floor member-only dining club is to open in a few weeks. (Opens Nov. 13)

35 Hudson Yards (33rd Street and 11th Avenue), 212-564-3005,

This Shanghai soup dumpling restaurant has relocated from a smaller space that closed last spring to One Fulton Square in Flushing, Queens. There, it has 150 seats, an open kitchen behind glass, and dumplings in rainbow colors, some with black truffles. Its lengthy menu includes classic dim sum, cold appetizers like cucumber with garlic and beef tendon in chile oil, various noodles in soup, fried noodles and fried rice. It’s not the only Asian dining option in the new One Fulton Square complex, joining more than half a dozen others, many of them Sichuan. (Friday)

One Fulton Square, 39-16 Prince Street #104 (39th Avenue), Flushing, Queens, 718-321-3838,

The chef Sungchul Shim, who was at Neta, is serving a $75 nine-course seasonal Korean menu: It includes a potato soup with a corn fritter, raw scallops and octopus, grilled mackerel, asparagus tempura, pork belly and bibimbap.

652 10th Avenue (46th Street), 646-478-7308,

The space on the corner of 85th Street and Columbus Avenue has had several identities. The latest is a bright brasserie, with vintage touches and bold black-and-white-checked flooring. The restaurateur Metodija Mihajlov and his partners selected the name to reflect a global approach, though it has a menu that you’ll find across the city: roasted beets with goat cheese, charred octopus with potatoes, wild mushroom flatbread, burrata, short-rib cavatelli, seared branzino, roast herb chicken and a burger. The executive chef is Alan Vargas, who worked at several restaurants in Miami and at Masa in New York. (Wednesday)

519 Columbus Avenue (85th Street), 646-781-9288,

Shigefumi Kabashima, who owns ROKC restaurant in Harlem, has several uncommon features at this new spot. Cocktails are served in his collection of vintage cups and glasses, and their ingredients often include miso, jams and yogurt. A brief food menu features mussels steamed in beer with cotton candy, ramen bowls, and steamed buns with pork belly.

339 East 75th Street, no phone,

Cajun is the inspiration for this casual spot, serving seafood boils with assorted ingredients and sauces. Protective gloves and bibs are provided for extracting the meat of unshelled shrimp, crabs, clams and so forth. Lobster rolls and gumbo are also available.

750 Ninth Avenue (51st Street), 212-464-7428,

A wine bar from the owners of Colonia Verde in Fort Greene, Brooklyn, has opened in the National Sawdust music hall. Latin-flavored bites like Spanish tortilla, salmon tostada and fennel toast with tinned sardines are on offer, with cocktails and a brief wine list.

National Sawdust, 80 North Sixth Street (Wythe Avenue), Williamsburg, Brooklyn, no phone.

This intimate seafood-focused charmer in Hell’s Kitchen has closed after two and a half years, after a series of setbacks, including a break-in, and the need to replace expensive equipment.

Ms. Ciardullo, who joined the Union Square Hospitality Group 10 years ago and has worked at several of its restaurants, has been named the executive chef at the flagship Union Square Cafe, where Carmen Quagliata, who left last spring, was the chef since 2005.

An auction last month of many of the personal possessions of the celebrity chef exceeded estimates, raising $1,846,575 to benefit the Anthony Bourdain Legacy Scholarship at the Culinary Institute of America, and his estate. The auction, by Lark Mason Associates of New York and Texas, attracted 3,000 bidders. The 202 lots included Mr. Bourdain’s books, cooking equipment, watches and mementos, like a menu signed by the author Henry Miller. The highest prices went to a Bob Kramer steel and meteorite chef’s knife, which sold for $231,250, and a Navy jacket with a Tony Bourdain patch from the U.S.S. Nashville, which fetched $171,150.

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