More openings - Sirio Ristorante

From RESTAURANTS on Page 33
Hot new Dining for cool nigHts
STARRY EATS AT LINCOLN CENTER
The Pierre welcomes Marco (center)
and Mauro Maccioni — and their
new family restaurant Sirio.
Grilled pork neck and watermelon salad is on
Pig & Khao’s Thai- and Filipino-inspired menu.
ASIAN INVASION
Gabi Porter
UPTOWN CIAO!
Upper East Siders with a
penchant for pasta will soon be
spoiled for choice. First up, Sirio Ristorante (795 Fifth Ave.), a
spot serving classic Tuscan cuisine, opens in the Pierre Hotel
later this month. It’s the brainchild of legendary restaurateur
(and creator of Le Cirque) Sirio
Maccioni, and his sons, Marco,
Mauro and Mario.
“Sirio is not going to be a finedining experience at the same
level as Le Cirque,” says Marco
Maccioni, who has hired designer Adam Tihany to turn
the space that was Le
Caprice into a dining
room inspired
by Fellini’s “La
Dolce Vita.” Diversifying in Le
Cirque’s ’hood
makes sense, says
Maccioni: “The Up-
per East Side is our home. My
dad made his success in that
neighborhood. So it’s a return of
sorts. And I grew up in this
neighborhood. Literally, it’s my
playground; so it’s nice to be
able to walk to work.”
Over on Madison Avenue, another Italian restaurateur is
working on a September opening. Cesare Casella’s Salumeria Rosi Parmacotto (903
Madison Ave.; 212-877-4801)
will be slightly more upscale
than his Upper West Side eatery of the same
name, thanks
to a white-tablecloth dining room fitted
out by Oscarwinning designer Dante
Ferretti. The
4,000-squarefoot space
will serve similar Italian dishes, though. “Most of them are
from my past. They are classic
recipes that I love,” says Casella, who is also installing a
counter staffed with salumieres (butchers) that will sell
cured meats and seasonal
treats like truffles.
By the end of the
month, the
newbies will
be joined by
Il Mulino
New York
Uptown (37
E. 60th St.; 212750-3270). It’s the
12th restaurant in the
international Il Mulino chain,
and just like its forebears, it
will focus on the specialities of
the Abruzzo region (e.g., veal
chops served with sage and
prosciutto). It also means fans
of the food won’t have to trek
to the Greenwich Village outpost for dinner.
“Opening a location uptown
has been something that has
been requested by our guests
for years,” says owner Lee Katzoff. “The Upper East Side is
classic New York, full of ionic
architecture and history — and we
pride ourselves
on classic food
and service.”
Also worth a
mention is Ristorante Morini
(1167 Madison
Ave.), the upcomAlamy
ing high-end Italian
joint from very busy chef and
restaurateur Michael White.
His eatery won’t open until
the new year, but work has already begun on the two-story
space that used to be Centolire.
Expect to pack on the
pounds this fall as a trio of authentique French bakeries and
two cookie stalls set up shop in
Manhattan. Maison Kayser (1294
Third Ave.; 212-744-3100), the
first New York outpost of the
famed Parisian boulangeries
(there are 25 in the City of Light),
opened in August (another will
open at 921 Broadway in midNovember, and a third at Bryant
Park in early December). The
massive space sports 104 seats,
Paris-trained bakers and a twostory facility where the bread,
made with sourdough and organic flour, and pastries are
handmade.
Dorie
Greenspan
will bake
cookies
galore at
Beurre & Sel.
“New York clients are demanding, but I also find them so
friendly,” says owner and master
baker Eric Kayser. “They can
recognize good quality.”
Directly across the street,
François Payard is plotting his
October return to the Upper
East Side with FP Patisserie
(1295 Third Ave.). Expect the
same terrific tarts, gateaux and
pastries served at the original
Payard (which closed in 2009)
and his other three Manhattan
locations, plus a 40-seat salon
for a la carte lunches. “The Upper East Side was where the
original Payard was born and I
wanted to bring back the Francois Payard presence to all of the
loyal customers who supported
the restaurant. I can’t wait to
reconnect with them,” says
Payard.
Dorie Greenspan’s contemporary cookie stalls, Beurre & Sel,
are opening at opposite ends of
the island (La Marqueta, 1590
Park Ave.; and Essex Street
Market, 120 Essex St.) this
month. Sweet and savory cookies will be on the menu, and the
flavors will change regularly. Expect inventive combinations
such as the chocolate chunker,
filled with three types of
chocolate, dried cherries and
chopped cashews.
By December, downtown
will have another — albeit
very fancy — cookie spot:
Ladurée SoHo. The French
ANGOLO SOHO: Italian fare in a 1970sdecorated dining room (53 Grand St.; 212685-5661; today).
GUY’S AMERICAN KITCHEN & BAR: Guy
Fieri takes to Times Square (220 W. 44th
St.; 646-532-4897; tomorrow).
83 & ½: Ryan Skeen — ex-Café Boulud,
Allen & Delancey, Irving Mill — opens a
30-seat eatery on the Upper East Side
(345 E. 83rd St.; September).
AUDEN: Rich fare at the luxe Ritz-Carlton
(50 Central Park South; 212-521-6125;
Sept. 20).
BEATRICE INN: The rebirth of this West
Village hot spot by Graydon Carter
(right) will include classic American dishes cooked by a Per Se
alum (285 W. 12th St.; 646-8961804; in previews; opening
mid-September).
BILL’S: John DeLucie (the Lion,
the Crown) revamps the beloved
Bill’s Gay Nineties space (57 E. 54th
St.; late September).
BRINKLEY’S STATION: Upscale pub
food, like lobster clubs, from ex-Chanterelle chef Keith Harry (153 E. 60th St.;
September).
DIRTY BIRD: TriBeCa gets an eat-in version of the West Village fried-chicken
to-go gem (155 Chambers St.; Sept. 10).
FLETCHER’S BROOKLYN BARBECUE: Pit
master Matt Fisher mans the fires (433
Gabi Porter (3) Third Ave., Brooklyn; late September).
L’APICIO: The team behind Dell’anima,
macaron maker has taken over
L’Artusi and Anfora roll out another fab
the space that once was Barolo
Italian joint (11 E. First St.; 212-533-7400;
(398 West Broadway) and will
late September).
install its biggest store ever,
LT BURGER: Hot dogs, milkshakes and
complete with a 200-seat dining
chichi burgers by Laurent Tourondel (8 W.
room and an impressive garden
40th St.; 212-582-8200; September).
available for highfalutin private
M. WELLS DINETTE AT MOMA P.S. 1: The
events. The pretty pastel macarlate, great Long Island City diner comes
ons will be flown in from Paris,
back to life at the museum. (22-25 Jackand two French chefs will
son Ave., Queens; September).
be on hand to
PORSENA EXTRA-BAR: Small Mediterprepare everanean plates from Sara Jenkins (21 E.
rything else
Seventh St.; 212-228-4923; early
on the
September).
menu.
RUNNER & STONE: Bakers from Per Se
and Blue Ribbon open a Gowanus restaurant (285 Third Ave., Brooklyn; late September).
THE WALLACE: Jon Wallace, formerly at
Park Slope’s Thistle Hill Tavern, opens a
place of his own in Clinton Hill (919 Fulton
St., Brooklyn; 718-230-3856; Sept 13).
WILLIAMSBURG PIZZA: Pizza, plus
an old-school soda fountain, in Williamsburg (265
Union Ave.; 718-596-6584;
late September).
OCTOBER
Yann Le
Deoux
turns out
exquisite
loaves at
rapidly
expanding
Maison
Kayser.
ARLINGTON CLUB: After settling a
lawsuit with his BLT partner, Laurent Tourondel joins up with the
TAO Group to open a steakhouse
(1032 Lexington Ave.; 212-2495700; late October).
BROOKLYN CENTRAL: Neapolitan pies
topped with goods from Brooklyn-based
purveyors (289 Fifth Ave., Brooklyn;
October).
CAFE TALLULAH: Bistro fare from a wd~50
FALL RESTAURANT
PREVIEW
alum upstairs and cocktails from an Employees Only alum below (240 Columbus
Ave.; October).
DAHEEN WANG MANDOO: The Flushing
South Korean dumpling shop hits Manhattan (2 W. 32nd St.; October).
FATTY CUE WILLIAMSBURG: The beloved
Asian barbecue joint reopens in the same
location, hopefully sans “structural issues” (91 S. Sixth St., Brooklyn; 718-5993090; mid-October).
THE FOURTH: A Union Square spot
from Tocqueville’s Jo-Ann Makovitzky and Marco Moreira (132
Fourth Ave.; mid-October).
LADY MAI: More super-good sushi from the Bond Street team (355
W. 16th St.; October).
THE LIBRARY AT THE PUBLIC
THEATER: Andrew Carmellini’s collaboration with the theater will serve
cocktails, bar snacks and classic entrees (425 Lafayette St.; 212-539-8777;
October).
THE LOBSTER CLUB: The more sandwichcentric of two openings by Rich Torrisi
and Mario Carbone (of Torrisi and Parm
fame) this season (169 Thompson St; October).
MP TAVERNA: Michael Psilakis brings his
inventive Greek cooking to Astoria (31-29
Ditmars Blvd., Queens; late October).
SEN NYC: The Sag Harbor Japanese joint
opens in the Flatiron District (12 W.
21st St.; October).
THE THIRD MAN:
The latest from the
Edi & the Wolf team,
with cocktails, Austrian
small plates and 19th-century décor (116 Avenue C;
mid October).
EL TORO BLANCO: Lure
Fishbar and Burger &
Barrel’s John McDonald’s modern Mexican joint
in the West Village (10 Downing St.;
October).
Getty (2); Carter: Wireimage
Getty (2)
THE SWEETEST THINGS
SEPTEMBER
Rahav Segev
The trend for unexpected, inventive Asian
cuisine kicked off with the May openings of Mission Chinese and Pok Pok NY, but it continues
apace this fall. First up is Pig & Khao on the LES
(68 Clinton St.), the newest creation from the
Fatty Crab restaurateurs. The eatery will open
mid-September with “Top Chef” contestant
Leah Cohen behind the burners. She spent a year
working in kitchens in Southeast Asia: The result
is Pig & Khao’s menu of Thai and Filipino small
plates, such as pork neck and watermelon salad,
and crispy quail adobo.
“I’m very excited to bring my food and experiences from abroad to the Lower East Side. Being
an owner and head chef of a restaurant in New
York City has been a dream of mine since I was a
student,” says Cohen.
At China Latina (Hotel Indigo, 127 W. 28th
St.; mid-October), the cuisine will come from
China, via Mexico. “Asian influences have been a
part of Latin cuisine for centuries,” says chef Julieta Ballesteros. Expect dishes such as chorizo
dumplings with goat cheese, and scallion pancakes with pan-seared foie gras and lobster.
At the as-yet-unnamed Asian-fusion eatery
(199 Bowery; early November) in the works by
the team behind Abe & Arthur’s and Catch, chef
Hung Huynh will be cranking out firecracker
crab claws and eggplant stuffed with chili chicken. Jeepney (201 First Ave.; 212-318-0152; September), named after the public buses used to ferry locals
in the Philippines, will be
the city’s first Filipino
gastropub. Farther
downtown, a second act
from inventive Japanese
eatery Koi (Trump SoHo,
246 Spring St.; 212-842-5500)
will open Sept. 14. And Gaonnuri will offer Korean fare and
sweeping views from its 39th-floor
perch (1250 Broadway; 212-9719045; late September).
In Brooklyn, Ryuji Irie is giving Japanese cuisine a twist,
with dishes like short-rib ramen, fried chicken and charcuterie plates. His spot, Ganso
(20 Bond St., Brooklyn),
opens Sept. 17.
Marcus
Samuelsson
and chef
Charlene
Johnson
Hadley
will serve
Ethiopianstyle tacos
(inset) at
American
Table in
Alice Tully
Hall.
More openings
NOVEMBER
CARBONE: Torrisi and Carbone’s other
new place will focus on mid-century Italian dishes, no doubt perfectly executed
(181 Thompson St.; November).
CHEZ SARDINE: Gabriel Stulmam’s latest
will be an “inauthentic” izakaya (183 W.
10th St.; November).
MANZANILLA: Spain’s hotshot
chef Dani García teams up
with Boqueria’s Yann de
Rochefort in Gramercy
Park (345 Park Ave. S.;
November).
THE MARROW: Harold Dieterle
and Alicia Nosenzo (Perilla, Kin
Shop), continue their West Village expansion with this Italian- and Austrianinspired place (99 Bank St.; November).
MIGHTY QUINN’S BBQ: The popular
Smorgasburg stall gets a brick-andmortar location for its brisket and ribs
(103 Second Ave.; November).
for more fall eats, go to nypost.com
nypost.com
The juggernaut that is Marcus Samuelsson
seemingly can’t be stopped. He’s a chef, a restaurateur (his Harlem spot, Red Rooster,
opened in December 2010 and has been
packed to the rafters ever since), a television
star (thanks to stints on “Top Chef Masters” and “Iron Chef”) and, most recently,
the author of “Yes, Chef,” a memoir. Come
the end of the month, he’ll also be at the
helm of American Table Cafe and Bar
(1941 Broadway) at Lincoln Center.
The 75-seat eatery at the front of Alice Tully
Hall (it sports its own entrance, high ceilings and
fabulous floor-to-ceiling windows) is being designed
by Diller Scofidio + Renfro. It’s been in the pipeline for a year or so,
and will, like all Samuelsson projects, feature dishes that are a
mish-mash of influences and styles. The cuisine will be American
in provenance, but with a global twist. (The cocktail list, designed
by mixologist Eben Klemm, will be similarly diverse).
Dishes will include Ethiopian-meets-Mexican doro wat tacos
and a grilled cheese with pickled tomato soup. Samuelsson describes his new venture as “a neighborhood place that serves great
food in a beautiful setting, as well as being a value for your money.”
“The Upper West Side is a great intersection of art and culture. I
see this as an opportunity for us to have a conversation and be a
part of the revamp of the space — and highlight the culture that I
love to be around.”xx
Zandy Mangold
New York Post, Wednesday, September 5, 2012
FALL RESTAURANT
PREVIEW
55
New York Post, Wednesday, September 5, 2012
nypost.com
34