At their new Greenwich Village restaurant, the chef Christian Ortiz and his enterprise companion, Trent Walker, give attention to their shared love of the delicacies of the Yucatán Peninsula in Mexico. They’re first-time restaurant homeowners. Mr. Ortiz is a New Yorker with Dominican roots who educated at Le Cordon Bleu, consulted for eating places and labored as a chef at Landmarc, now closed, amongst others. Mr. Walker is a former arithmetic professor and wine collector who works in tech. Mr. Ortiz mentioned he was taking a haute delicacies method right here, utilizing French strategies and touches of molecular gastronomy. Their restaurant house, previously Ardyn, has a bar and informal space up entrance with an à la carte menu, and a extra formal eating room and an open kitchen in again, the place tasting menus are served. A few of Mr. Ortiz’s elegantly plated dishes embody an interpretation of chiles en nogada made with squash blossoms, Berkshire pork stomach al pastor, an octopus taco in an hoja santa wrap, a heritage rooster tamal, lobster with rajas and candy corn, Wagyu rib-eye with smoked chayote purée, and, for dessert, a plate of corn “textures” together with candy corn custard and corn shortbread. The cooking makes use of Indigenous components like heritage corn and uncommon chiles obtained from Mexico. Mr. Walker, who can also be the restaurant’s assistant sommelier, has contributed a few of his private cellar, particularly Burgundies, to the wine listing.
33 West Eighth Avenue, 646-707-0409, yucorestaurant.com.
Jonathan Morr, the restaurateur who had noodle bowls on the menu again when he opened Republic at Union Sq. 26 years in the past (it closed in 2017 after a lease hike), is again within the noodle enterprise. This time, he has up to date his idea with a largely vegetarian menu of principally gluten-free noodles, with some vegan selections. He’ll provide 14 noodle dishes, with and with out broth. There are additionally some rice bowls and bao buns (miso eggplant, tempura fish and duck confit). Appetizers and salads spherical out the menu by a workforce of cooks, together with Julie Farias, who shall be serving as a advisor, and others who labored for Mr. Morr at his hot-spot Japanese restaurant BondST. The house has high-top communal tables within the entrance barroom and common seating in again; outside seating is on the best way. (Opens Monday)
167 Orchard Avenue (Stanton Avenue), 646-719-1700, lowereastrestaurant.com.
Mark Iacono, the chef and proprietor of Lucali who is thought for his thin-crust pizza, is opening what he describes as a “conventional New York slice joint” close by. “It’s for the neighborhood,” he mentioned. The house is compact, with solely a handful of seats, however there’s a massive backyard space with seating; it would characteristic just a few variations past margherita. You received’t discover Lucali-style calzones, however there shall be garlic knots.
387 Courtroom Avenue (First Place), Carroll Gardens, Brooklyn, babylucs.com.
Andre Fowles Pop-Up
Josh Grinker and Tracy Younger, the cooks and homeowners of Kings County Imperial, are welcoming Andre Fowles, the culinary director of Miss Lily’s in Manhattan, to their Williamsburg, Brooklyn, location, the place he’ll add Caribbean spins to the Chinese language fare. Mr. Fowles, who was born in Jamaica, famous that there are “many Chinese language influences in Jamaican cooking.” Among the many dishes that shall be served for a restricted time (finish date to be determined) are callaloo potstickers, coconut shrimp toast, sizzling peppa lobster lo mein, and tamarind hanging pork ribs with pork cracklings. (Wednesday)
20 Skillman Avenue (Union Avenue), Williamsburg, Brooklyn, 718-610-2000, kingscoimperial.com.