Contents
Off the Menu
Siete serves up vegan Mexican dishes, Tucci brings contemporary Italian into the Delmonico’s portfolio and more restaurant news.
Headliner
San Sabino
With this new venture, the married chefs Angie Rito and Scott Tacinelli, and their partner Michael Stillman’s Quality Branded, aren’t fretting about driving business from their high-profile Italian American restaurant, Don Angie, which opened six years ago just a few doors south. “It’s different, there’s more seafood and we’re being creative with it,” Mr. Tacinelli said. The restaurant’s name is that of the patron saint of Sanza, Mr. Tacinelli’s grandfather’s native village in Campania, Italy. (He was also named Sabino.) The menu, a collaboration by the chefs, has seafood front and center, with scallop crudo, crab and mortadella dip, insalata Louie with dressed shrimp, farfalle stuffed with smoked chili crab, grilled coho salmon, and shrimp Parm with sweet and sour arrabbiata. Cured meats play an important supporting role in several dishes, as spicy capocollo dresses octopus carpaccio and ’nduja seasons stuffed mussels. As at Don Angie, the pastas are all made in-house. The room, lit with slashes of bright gold is seemingly expansive thanks to a mirrored wall. It seats 45 at mahogany tables, some set at toffee-colored leather banquettes. Another 10 seats are at a bar with more curves than the Amalfi Drive.
113 Greenwich Avenue (Jane Street), 212-970-8808, sansabinonyc.com.
Opening
Siete
You can’t believe everything you read on the menu at Guy and Tali Vaknin’s new Mexican restaurant. Beef carpaccio? Grilled chicken tostada? Carne asada? Empanadas with three cheeses? Pepita-crusted salmon? The restaurant — part of their City Roots Hospitality group that also owns Beyond Sushi — is entirely vegan, so the proteins are plant-based but sauced and seasoned like the Mexican classics. The restaurant, with a brooding mural and tile floors, is dramatically lit.
37 West 19th Street, 212-871-3171, sietenyc.com.
Tucci
Dennis Turcinovic, an owner of the historic, refurbished Delmonico’s in the financial district, has opened this intimate, bi-level spot with Max Tucci, Delmonico’s global brand officer. It’s a homage to Mr. Tucci’s family, especially his grandfather Oscar Tucci, who reopened Delmonico’s after Prohibition. Here, the Italian menu blends tradition with contemporary touches, like smoked anchovies on focaccia, baked clams with peanut vinaigrette, and osso buco ravioli. A Delmonico’s signature, the eye of Delmonico steak, is also on the menu. The food is the work of the chef Edward Hong. (Friday)
643 Broadway (Bleecker Street), 917-831-1401, tuccinyc.com.
Populares Mexican Restaurant & Bar
Freshly made tacos are as available as coffee in a diner at this new East Village Mexican spot. They come with varied fillings, including beef, lamb, duck, shrimp, fish and cauliflower. Mushroom tostada, flautas, chile relleno and grilled skirt steak are some other specialties.
51 Avenue B (East Fourth Street), 212-777-3912, popularesny.com.
Abigail’s
Ash Fulk, a chef and California native who has settled on the Upper West Side, retains a hint of his roots at this new neighborhood spot with his all-day menu that includes a Cobb salad along with crowd-pleasers like fried chicken, soy-glazed salmon, New York strip with fries, and cauliflower steak. The weekend schedule begins with brunch items like huevos rancheros and stuffed French toast. There’s a baked alaska for dessert and daily specials, in a setting that suggests a farmhouse.
2672 Broadway (102nd Street), 917-261-7333, abigailsny.com.
The Oyster Bar at P.J. Clarke’s on the Hudson
The venerable pub has always served oysters; now the financial district location is adding an extension dedicated to a broader range of seafood. It will specialize in East Coast shellfish shucked to order or grilled, and assorted crudos and tartares. Shuckers will go about their craft in full view in a space done in subway tiles with a wood hearth. (Thursday)
250 Vesey Street (North End Avenue), 212-285-1500, pjclarkes.com.
Thank you for your patience while we verify access.