Locations in Hell’s Kitchen and Chelsea are coming.Ħ6 Madison Avenue (27th Street), 92,. The first has opened with a menu that includes vegetarian cheesesteaks (oxymoron), hoagies, bar snacks like Buffalo cauliflower bites and onion rings, and salads. Kim’s food represents an inventive Korean-based fusion, featuring dishes on a five-course, prix-fixe menu ($125) like foie gras with bokbunja (black raspberry) gastrique and brioche a bo ssam for two with pork belly, oysters, and mustard mignonette and cashew kong-guksu (nut milk broth) with capellini, prawns and optional caviar.Įvan Stein, the cheese steak entrepreneur who co-owned several Shorty’s outlets in Manhattan, is on the same track with a group of partners and a new name, Olde City, reflecting a Philadelphia neighborhood. Its dark wood accents, velvet, leather and marble tables are said to reflect the private clubs that dotted the Flatiron district a century or so ago. His latest venture, Oiji Mi, with Maximillian Soh, the operating director and a managing partner, is in a subdued, elegant setting by AvroKo.

Korean home cooking is a specialty of the chef, Brian Kim, who came to the United States to attend the Culinary Institute of America and opened Oiji in the East Village with another chef. Large plates feature skirt steak, roast chicken and whole roasted Idaho trout, among others.ħ9 Macdougal Street (West Houston Street), 21,. In a space with a bar up front and a wall of cactus plants, he offers a fairly classic menu of Mexican-style shrimp cocktail cheese flautas tuna tostada tortilla soup fluke aguachile and street-style tacos with birria, pork al pastor, Baja-style fish and zucchini. The restaurant occupies the former location of Mermaid Oyster Bar, which moved to a larger space nearby last fall and where Mr. Smith said, had been interested in showcasing the food he knows from childhood. The chef, Victor Marin, is a native of Cuautla, just south of Mexico City, and who, Ms. Not only does it feature a different cuisine, the menu is also less seafood-focused. This new Mexican spot from Danny Abrams and Cindy Smith, the owners of the Mermaid Inn restaurants, is a departure. On the floor below is the Ana Wine & Spirits shop.Ģ0 Hudson Yards (10th Avenue and 31st Street), Level 2,. Coming soon is a Bronx Brewery beer hall, with brewing on-site. For made-to-order options, there is a taco stand and a pizzeria for squares of assorted pies, as well as a free-standing bar that serves small plates and pizzas. At the entrance to the big, open space is a coffee bar that also sells juices and pastries, starting at 8 a.m. to 3 p.m., brunch items like smoked salmon and egg dishes are also available by the pound, $24.99. Customers weigh and buy their choices at a wall of scales with digital registers.

The buffet selections, like charred brussels sprouts, roasted sweet potatoes, fennel with Parmesan, kale salad, saffron rice, poached salmon, citrus shrimp and chicken thighs with olives, are sold by the pound, $16.99, which they say factors in the weight of the container. Replacing the Citarella market, it sells mostly prepared foods and is the work of Anna Castellani, who created the Foragers markets, DeKalb Market Hall and the Hugh food hall. A crowd-pleasing self-service buffet of hot and cold dishes, with an emphasis on vegetable preparations to eat in or take away, is the centerpiece for this casual new dining area on the second level of the Hudson Yards Shops building.

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