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Danny Meyer and Nick Anderer have been impressing New Yorkers with their upscale, Roman-style pizza at Marta for a few years. But now the two are bringing pizza fiends a more casual option in the East Village. Save room for the fior di latte soft-serve, which comes topped with chocolate sauce and candied hazelnuts.
John McCarthy, a wd~50 vet, is offering his take on izakaya cooking in what was Terroir in Murray Hill. For him, that means sunchokes with salmon roe and charred corn on the cob with bonito butter and Parmesan.
Sugarfish's Lele Massimini is looking toward the Boot for his latest project. The Santa Monica spot offers pastas that are made in Italy and shipped fresh to California to be finished in traditional preparations like tortellini en brodo, lasagna with green noodles and cacio e pepe.
Ron Siegel has hopped over to Marin for his first solo project. Madcap is more casual than other spots on his résumé, which includes Michael Mina and The Ritz-Carlton, but the food is still ambitious. Expect dishes like salmon belly with noodles and ponzu, corn ravioli with summer squash and Parmesan, and a shiso panna cotta for dessert.
Those who have spent time in Rome might recognize this pizzeria's iconic sibling: Pizzarium, where long, flatbread-esque pizzas are cut by the square and sold by weight. The first outpost in the U.S. will follow the same model with rotating pizza offerings like potato and mozzarella, Margherita, and prosciutto cotto with mozzarella.
What was Red Door is now a new neighborhood spot called The Royal Grocer. The menu from Rob Shaner, who was the executive chef at Homestead on the Roof, skews heavily seasonal with opening dishes like a panzanella, radish pasta with uni butter and a late-summer succotash with kimchi vegetables.
Addie's, which originally opened in 1995 from the same team as BlackSalt, is rising from the ashes in Park Potomac. The new iteration of the restaurant has some of the original recipes, like the mussels with garlic and tomatoes and Parker House rolls. There's also a choose-your-own-adventure seafood tower with both raw and cooked options, like poke and octopus with harissa.
Paul Qui's new restaurant is up and running sooner than planned. The menu doesn't stick to a specific theme, but there is a handful of notable Filipino dishes like Qui's take on squid called adobong pusit, cooked over a wood fire, and a sweet coconut bread called bibingka. This being a Qui restaurant, there's also a raw section on the menu.
Maxcel Hardy's working on opening three restaurants. The first up is a Caribbean-inspired spot that offers takeout, delivery and counter seating for those who want to belly up and try his jerk ribs with island slaw and plantain chips or his "everyday" fish fry.
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