Home Food If You Close It, Will They Come?

If You Close It, Will They Come?

by белый

Off the Menu

Two restaurants, Marc179 and the Chef’s Counter at Greywind, are open only three days a month.

Headliner

Marc179, the Chef’s Counter at Greywind

You’ll be able to dine at this pair of new restaurants about as often as you receive your electric bill. Marc Murphy, who is opening Marc179, his first restaurant since 2019, will serve dinners three nights each month in the TriBeCa building that had housed Landmarc and which he uses for private events, TV and photo shoots. “Smaller works for me,” Mr. Murphy said. “I’ve missed interacting with the public and this allows me to be there.” He has redone the space with skylights and seating for 64, and will serve a four-course menu, $75. It will change monthly; the lineup for March is arugula salad, bucatini cacio e pepe, roast chicken breast with mushrooms, and chocolate mousse. A brief wine list of half and whole bottles is gently priced with a bottle of Domaine Drouhin-Vaudon Chablis for $38, a bottle of Mas de Daumas Gassac cabernet sauvignon for $65, a half-bottle of Ridge Lytton Springs zinfandel for $42, and a half-bottle of Krug Grand Cuvée for $110. “I’ve gone from six restaurants and 650 employees to just four, and I can make money here,” Mr. Murphy said. When not serving dinners, the space houses his events company, MM Kitchen Studio. (Opens March 7, 8, 9) Then there’s Dan Kluger with Greywind, a complex near Hudson Yards that has a restaurant, a bar called Spygold and a bakery that becomes the Chef’s Counter three evenings a month. “I need to be there, but I don’t want to take on too much,” Mr. Kluger said. “The space is also used for private events so I can’t overcommit.” The counter has seats for eight people and offers about six courses with various themes, changing each month, with vegetables and proteins in tandem, $185 at 5:45 and 8:15 p.m. Last week’s menu included leek terrine with potato soup and trout roe, and chicken “oyster” with oyster mushrooms. (March 20, 21, 22)

See also
The Full List of the 2024 James Beard Chef and Restaurant Award Winners

Marc179 179 West Broadway (Leonard Street), no phone, marc179.com; The Chef’s Counter at Greywind, 451 Tenth Avenue (entrance on 35th Street), 347-252-4012, greywindnyc.com.

Opening

Nana’s Green Tea

This is the first New York outpost for a global chain of matcha cafes, based in Japan. Here it has 70 seats in a minimalist setting done in black, white and beige to showcase the vibrant green of its matcha-based creations. Matcha espresso shots, lattes served hot or chilled, and parfaits layered with fresh fruit, mochi and cream, are some of the specialties. Dessert bowls, savory rice bowls and udon noodle dishes will eventually be on the menu. (Thursday).

1250 Broadway (32nd Street), 718-909-9816, global.nanasgreentea.com.

Maki a Mano

A sushi bar specializing in hand rolls has been installed on the main concourse near the 10th Avenue entrance in Chelsea Market. It’s from the owners of Fresh Noodles, Bar Suzette and Big Tings in the market. In addition to the hand roll spot, there will soon be N’Between, an izakaya bar, and Mini, a retail shop with Japanese goods, shave ice and prepared food to go. (Friday)

Chelsea Market, 75 Ninth Avenue (15th Street), 212-652-2111, chelseamarket.com.

Bayon

What had been Angkor Cambodian Bistro several years ago has been given a face lift and reopened (after a brief detour as a totally different establishment), and now named for a particular temple complex in Siem Reap. Its Cambodian menu expanded beyond what had been offered previously and includes several frog legs and duck dishes; beer and wine is available. The room has plywood paneling and brick, and Cambodian artifacts and photographs decorate the space.

408 East 64th Street, 646-476-4709, bayonnyc.com.

Kawachiya Room by Kawabun NYC

A new component for this Murray Hill restaurant, which originated in Japan 400 years ago, is this secluded area for a tasting menu that combines the traditions of kaiseki and omakase. It is eight courses, $120 at lunch (12:30 p.m.), $250 at dinner (two seatings, 5:30 and 8:30 p.m.).

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