Off the Menu
The chef Paul Carmichael opens Bar Kabawa with Momofuku, Lulla’s offers Venezuelan baked goods and more restaurant news.
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Opening
Crevette
Patricia Howard and Ed Szymanski of Lord’s and Dame, the cozy precincts of meat pies and kedgeree, have branched out for a bit of sun on the French Riviera. It only took a couple of short blocks, and never mind its significant London address. At Crevette, French for shrimp, seafood rules; they’re serving mussels with harissa, peekytoe crab with seaweed butter, saffron rice with lobster, steamed skate with fennel and clams, and classic bouillabaisse. “It’s our first non-English place,” Mr. Syzmanski said. The airy setting is done in what Ms. Howard calls rich cream, and tables are covered in napery and set with tall candles. In warm weather the action will sprawl onto the sidewalk.
10 Downing Street (Avenue of the Americas), 646-397-4073 (text only) crevettenyc.com.
Bar Kabawa
Previously the chef at Momofuku Seiobo in Sydney, Australia, Paul Carmichael is back with this venture and to head the company’s culinary portfolio. At this new bar he looks to the Caribbean (Mr. Carmichael was born in Barbados). He is offering various patties baked or fried and filled with curry crab and squash, goat, kale and oats, along with other small plates. A cocktail fan, he also takes on the daiquiri with choices of rums. Kabawa, his more formal dining room opening in a month, will deploy what he calls “the same ingredient base” as the bar. (Thursday)
8 Extra Place (First Street), 212-203-8095, kabawa.com
Cafe Zaffri
The Twenty Two, a private club and hotel installed in the Margaret Louis home, a late 19th century residence for women, is an offshoot of a similar club in London. Its restaurant, open to the public, is run by Jennifer and Nicole Vitagliano, who own the Musket Room and Raf’s with their partners, the executive chef Mary Attea and the executive pastry chef Camari Mick. Ms. Attea’s heritage is Lebanese, and the menu depends on the region’s rich culinary vocabulary with her personal tweaks. Kebabs are collected into a “skewer service,” pick two. Desserts include a kataifi mille-feuille. There is a plush bar, the garden room is outfitted with wicker, and the gracious dining room has a Tiffany glass ceiling. (Saturday)
The Twenty Two New York, 16 East 16th Street, cafezaffri.com.
Vinile Chophouse
Kevin and Sofia Flannery, the owners of Vinyl Steakhouse, will be spinning more vinyl and searing more steaks at their new spot a couple of blocks away in the former Aldea space. The menu is Italian, and the chef is Joseph Andres Roperti, who worked for Tom Colicchio. Alongside the roster of steaks there is bucatini with caviar, and sea bass with fennel salad.
31 West 17th Street, 929-534-2206, vinilechophouse.com.
Lulla’s
We always need another bakery, especially when it’s not your usual croissant and cupcake affair. This one is Venezuelan, baking and selling mandocas, buttery cornmeal fritters; cachitos, flaky pastries with ham and melted cheese; pan de leche, sweet milk rolls crunchy with sugar; and golfeados, sticky buns served with cheese. And, oh yes, croissants. The owner, Ivo Diaz, has brought in his mother, Isbelis Diaz, and the chef Diego Farias from the Diaz’s nearby restaurant Casa Ora. For now, baked goods and coffee are served, with a more extensive menu and cocktails to come.
169 Graham Avenue (Meserole Street), Williamsburg, Brooklyn, lullasnyc.com.
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