Jibs, Seafood Served With a River View, to Open in Hudson Yards
With the vibe of a seafood shack but far grander, this outdoor newcomer to Hudson Yards, overlooking the river, seats 200 at a bar area with counters and high-tops, and on a dining deck with captain’s chairs and picnic tables. It will be a year-round affair, with a roof covering that retracts, removable side panels and heaters. The owners, Cobi Levy, Will Makris and Thatcher Shultz, hauled in a couple of shipping containers for the kitchen and bar, covered them with shingles and strung them with used buoys for which they spent months scavenging local shorefront dealers. The chef, David Ladner, who worked in Rhode Island and Cambridge, Mass., has an extensive menu of seafood specialties, including raw bar items, baked clams, steamed mussels, fish and chips, grilled black sea bass, grilled lobster, lobster rolls two ways, and lobster grilled cheese. A hot dog, cheeseburger, chicken fingers, salads, mac and cheese, and a number of vegetable preparations round out the choices. There’s a blueberry buckle for dessert and a full bar. All the seafood is listed with its geographic source. (Opens Thursday)
Then, coming to Hudson Yards in November is Kamasu by Kissaki for omakase lunches, dinners, and food to go from a window on the second level of 20 Hudson Yards, the shopping building. Also in November will be ANA at Hudson Yards, a restaurant, bar, market and wine shop by Anna Castellani of Foragers, DeKalb Market and the Hugh, with the chef Eyal Shani of Miznon. (It will replace Citarella on the second floor.) A branch of Mr. Shani’s Miznon moved into the Belcampo space in the complex last year. Other restaurants open now are Mercado Little Spain, Milos and Milos Wine Bar, Peak and Peak Lounge, Queensyard and Queensyard Café, Wild Ink, the Tavern, Fuku, Shake Shack and Sweetgreen. Hudson Yards Grill opens Thursday.
Hudson Yards Plaza, 11th Avenue and 33rd Street, 212-581-7070, jibsny.com.
Given top billing at this new barbecue restaurant that’s up on the fifth floor of a Koreatown building are names like gopchang (beef small intestine), daechang (large intestine) and makchang (beef entrails). These Korean delicacies can be had grilled, in casseroles or stews. Some of the preparations are well spiced, come in sweet-and-sour sauces, or can be ordered with additions like rice cakes and fried rice. Bulgogi, barbecued lamb chops, kalbi, bibimbap and kimchi stew are some non-offal offerings. Starters include mandoo dumplings, japchae and pajeon. (Thursday)
22 West 32nd Street, 646-850-0145, jongrogopchang.com.
Group KFF, based in Manhattan’s Koreatown, has something for everyone. In addition to its restaurants, Dons Bogam and Jongro BBQ, and quite the opposite of the new offal house, Jongro Gopchang (above), is this mini food hall in Brooklyn with four jazzy mass-market brands. There’s Jongro Rice Hotdog, with various fillings, often wrapped in fries or noodles, crisped in a rice batter and traced with sauces like Sriracha mayonnaise. Mochi Mochi Donut sells rosette-shaped rice flour confections with neon icings in several flavors. Croffle Haus serves croissants mashed in a waffle iron and served with toppings like cheese or sweet icing. EggLab has gooey scrambled egg sandwiches. In addition to those brands, there’s also coffee from Brooklyn Roasting Company. The company projects speedy expansion of Afternoon, with others coming next month to Flushing, Queens, the East Village in Manhattan and more locations in the works. (Thursday)
148 North Seventh Street (Berry Street), Williamsburg, Brooklyn, no phone, afternoonplace.com.
There’s an all-day menu of seasonal American dishes, some pointing to Italy, at this soaring skylit space on the ground floor of the Pencil Factory building. The executive chef Dennis Hong, who worked at Lincoln Ristorante and Le Bernardin, has come up with grilled prawns with salsa verde, polenta made with fresh corn and mozzarella, and a pork chop with panzanella and heirloom tomatoes. (Thursday)
113 Franklin Street (Greenpoint Avenue), Greenpoint, Brooklyn, 929-295-8714, sereneconyc.com.
A little over a year ago, the chef Daniel Eddy, who worked at Spring in Paris and Rebelle in Manhattan, opened Winner, his bakery and sandwich shop with dinners from guest chefs. Since then, he’s hinted at a wine bar to come nearby. And now it’s here, adjacent to the bakery and serving dinner from 5 to 9 p.m. Appetizers like croquettes, sardine toasts, smoked bluefish rillettes or a terrine can be followed by larger plates like roast chicken. The wines skew natural and less than $70 a bottle. Mr. Eddy said the place was still in warm-up mode, to be fully up and running after mid-October. Seating for 30 or so is outdoors only, but “somewhat sheltered,” he said. “Not ideal but it’s what I have.” He plans to do some winterizing.
367 Seventh Avenue (11th Street), Park Slope, Brooklyn, no phone, winner.nyc.
Daniel Soares has just opened this compact marble lunch counter next to his grocery and produce stand, Alimentari Flâneur. It features assorted toasts.
Market Line at Essex Market, Lower Level, 115 Delancey Street (Essex Street), 347-264-5671, alimentariflaneur.nyc.
Demo Kitchen by Ace Hotel
The new Brooklyn branch of the Ace Hotel group has installed this event space and community kitchen on its second floor for food-focused events. The hotel also has As You Are, a restaurant, bar and bakery, with an inventive menu of items like celery root latkes, skate frites and rack of lamb with chili crisp.
Ace Hotel, 252 Schermerhorn Street (Bond Street), Boerum Hill, Brooklyn, 718-313-3636, acehotel.com/brooklyn.
Danny Meyer’s growing collection of prepared food cafes has just added a West Village location.
29 Bedford Street (Downing Street), 646-747-8614, dailyprovisionsnyc.com.
Ed’s Lobster Bar
Ed McFarland closed his SoHo lobster spot at the end of August and has now reopened it a couple of blocks south.
155 Grand Street (Lafayette Street), 212-343-3236, lobsterbarnyc.com.
Morocco Kingdom of Taste
A promotion of the foods of Morocco with plenty of free tastings starts Saturday and will run through Sept. 29at Hudson Yards. Saturday’s session will be from 1 to 6 p.m.; subsequent days begin at 11 a.m. It’s open to the public, and there will be cooking demonstrations by Lalla Mina, a Los Angeles chef.
Hudson Yards Public Square and Gardens, 33rd Street and 11th Avenue.
Di Fara Pizza Pop-Up
Those who do not plan to head to Midwood, Brooklyn, for a slice from the renowned Di Fara Pizza can find it at a pop-up on the Lower East Side of Manhattan through Oct. 10 at the new Nimbus community kitchen. The full menu will be available Mondays through Wednesdays, 5:30 to 10:30 p.m.; Thursdays through Sundays, it opens at noon.
196 Stanton Street (Ridge Street), nimbuskitchen.com.
Chefs on the Move
This former executive chef of Racines, which closed recently, is now the culinary director of the Oberon Group, the owners of Rucola, June Wine Bar, Rhodora Wine Bar and the caterer Purslane, all in Brooklyn, and Accord Market in the Catskills.
An American chef who has worked in Paris for about a decade, Mr. Rosenthal is the latest guest chef in residence at Fulgurances Laundromat in Greenpoint, Brooklyn, a branch of a Paris restaurant known for its residencies for up-and-coming chefs who never had their own restaurants. Mr. Rosenthal has cooked at La Grenouillère in northern France and in Paris with the Septime group. He takes over the kitchen at Fulgurances from Mariana Villegas.
The Michelin inspectors have added eight restaurants to their selections in San Diego and Orange County, Calif. They are Animae, Callie, Fort Oak and Menya Ultra in San Diego; Heritage Barbecue in San Juan Capistrano; Khan Saab in Fullerton; Knife Pleat in Costa Mesa; and Little Frenchie in Coronado.
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