Sartiano’s Replaces Mercer Kitchen, in the Mercer Hotel

What was Havana NY, since 1991, has now become this more all-purpose bistro with steamed mussels, tuna tartare, roast chicken and cauliflower “steak.” The chef is William Rosenberg.

58 West 38th Street, 212-944-0990, bstro38.com.

The butchers Erika Nakamura and Jocelyn Guest, who are also in the sausage business, have opened this kiosk in the food hall at Pier 57. They serve sandwiches layered on thin pizza bianca, and cicchetti (small bites) like arancini, meatballs, popcorn and cheese and meat boards; cocktails, beer and wine are poured.

Market 57, Pier 57, 25 11th Avenue (15th Street), duemadri.co.

Colleen Croft, an owner of Elio’s, a long-lived Upper East Side Italian restaurant, and Luca Gauitolini, her son, have taken over the Sail Inn. This modest hotel and restaurant in Montauk, N.Y., has been spruced up, now serv‌ing‌ a menu that delivers Italian items like chicken Milanese and fried calamari with fra diavolo sauce, but looks elsewhere for local fish and chips, a double cheeseburger, Spanish octopus with potatoes and pimentón, and Moroccan couscous with shrimp.

548 West Lake Drive (Flamingo Avenue), Montauk, N.Y., 631-668-2800, sailinnofmontauk.com. ‌

The Oklahoma-style barbecue spot known for Tulsa pulled pork and smoked beef bologna (“Oklahoma prime rib”), with locations on the Upper West Side and in Harlem, has added a branch in Washington Heights. (Wednesday.)

4232 Broadway (179th Street), 646-524-5746, aujusnyc.com.

Uptown from the original location in TriBeCa, this new edition has a more intimate setting. The Mexican restaurants are a spinoff of El Bajío, a restaurant chain with locations in Mexico City, Veracruz and more. Carmen Ramirez Degollado, known as Titita, founded the restaurants in Mexico and her family members are carrying on her vision. Here, the chef is Ivan Gonzalez, trained at El Bajío.

5 West 21st Street, 917-540-5600, casacarmennyc.com.

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