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Joël Robuchon, the French chef with the most Michelin stars in the world, has returned to New York with an outpost of his L'Atelier concept, which offers a tasting menu at the bar. Those who don't want to settle in for a pricey nine-course meal can order à la carte both in the main dining room and in the front section of the restaurant, Le Bar de Joël Robuchon.
After numerous delays, former Del Posto chef Mark Ladner has opened his fast-casual pasta spot. The pastas and sauces come in suggested pairings like whole-grain rigatoni with "nonna's meat ragu," but they can also be mixed and matched. Round out your meal with sides of broccoli rabe and fried cauliflower with escarole, chickpeas, capers and raisins.
The latest from David Bouley isn't precisely a restaurant—well, it is, but it's also something more. Dinner is served by the chefs at three separate kitchen counters that look, as the name would suggest, like you're in the chef's home. There are video screens showing cooking techniques, and classes are in the works.
Mario Batali and Lidia and Joe Bastianich's beloved emporium of all things edible and Italian has landed in Century City, with plenty of fresh pasta and mozzarella to take home and cook for dinner. Those who want to stay for a meal will find numerous options: four restaurants with one devoted to pizza and pasta, another to fish, a casual dig for wine and snacks called The Piazza, and a rooftop spot.
Chef Nick Cobarruvias's menu at this light-filled Mission restaurant draws on his French and Mexican roots. Expect dishes like roast bone marrow with tomatillo, celery and garlic confit, and achiote cured hamachi in a pineapple-coconut broth with Fresno chile and fermented radish.
Husband-and-wife duo Thai and Danielle Dang opened their popular Vietnamese restaurant, HaiSous, in Pilsen earlier in the year. Now, the two are opening the adjacent space as an all-day café serving coffee that's made by Thai's family in Vietnam. There's iced coffee and egg coffee, a speciality from Hanoi that is sort of like an espresso topped with zabaione. To eat, there are pastries like a bright-green pandan brioche with coconut cream and banh mi that can be topped with a fried egg.
Mike Isabella's latest project, a French number called Requin, joins the growing number of restaurants in the Wharf. Options are decadent, from steak tartare with tarte flambée to cote de boeuf, which can be prepared au poivre-style or with foie gras.
Barbecue goes upscale at the latest restaurant from the Pappas family. The brisket is from Creekstone Farms, and instead of ordering it at a counter like at most 'cue spots, you order sitting down at a table. There will also be a few other options, like fried green tomatoes and Mississippi catfish.
James Beard Award-winning chef Norman Van Aken's latest venture is a strictly prix fixe affair. There are three- and four-course options, as well as a chef's tasting menu. Those looking for something more casual can head upstairs to No. 3 Social.
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