Home Food Lola’s Offers a Southern Spin on Filipino Cooking

Lola’s Offers a Southern Spin on Filipino Cooking

by белый

Off the Menu

Alaluna offers dry-aged fish with an Italian approach, Bon Bon serves up Swedish hot dogs and more restaurant news.

Opening

Lola’s

The chef Suzanne Cupps is honoring her lola (grandmother in Filipino) Annunciasion Rocamora Paraiso with this new restaurant that pays tribute to her courage during World War II. The menu reflects Ms. Cupp’s experiences growing up in Aiken, S.C., and working in New York with the chefs Anita Lo and Michael Anthony. Expect seasonal dishes like Southern stuffed clams, fried tilefish lettuce wraps with kohlrabi slaw, country rib skewers, and stir-fried egg noodles with early spring greens and silk chile crisp. The beverage director, Adrienne Vanni, has sought value on the wine list, with many options under $100 and several nonalcoholic choices. There is a bar up front and tables at green banquettes that follow back to the emerald tile open kitchen with a terrazzo counter where the chef will be at work. (Opens Thursday)

2 West 28th Street, 646-941-4787, lolasnyc.com.

Alaluna

The downtown group of Italian shopping and eating areas called Travelers Poets and Friends is now complete with the addition of this intimate spot for seafood by the executive chef and partner Riccardo Orfino. The emphasis is on dry-aged fish. Exposing fish to air, a Japanese technique that’s gaining ground, reduces moisture to the benefit of fat and succulence. Mr. Orfino takes it to Italy with a cured fish plate, aged bonito tartare and smoked yellowtail agnolotti. The restaurant is next to the all-day bistro in the space.

467 Avenue of the Americas (11th Street), 212-420-0057, travelerspoetsandfriends.com.

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Mala Hot Pot

This is not the first Chinese restaurant named málà, meaning numbing and spicy, as known best in Sichuan food. The partner Kevin Chen, formerly of Tang Hotpot, and the chef Yi Bin Yang, from Sichuan, offer a raft of ingredients including prime and Wagyu beef, assorted vegetables and innards like tripe, duck blood and pork artery to simmer in broth. The setting is industrial.

35 West 36th Street, 646-582-4049, malahotpotnyc.com.

The Mouth

Brooklyn Art Haus in Williamsburg now has its own restaurant next door. The kitchen is run by the chefs Naama Tamir and her brother, Assaf Tamir, who own Lighthouse Restaurant nearby. The menu, which emphasizes sustainability, is mainly Middle Eastern and will expand to cover more of the Mediterranean. (Saturday)

20 Marcy Avenue (Metropolitan Avenue), Williamsburg, Brooklyn, 929-397-0000, themouthbk.com.

Dinner at Shlomo’s

This supper club, tucked inside Comodo restaurant and named for the “Law Office of Shlomo and Shlomo” found on a door in the restaurant’s cellar, will offer chef’s dinners, $150. From Thursday through Saturday the chef will be Elly Fraser, who had a restaurant, Elly’s, in Mexico City and is now cooking in New York. From April 18 to 20, the chef will be Carolina Santos-Neves of Comodo. (Thursday)

Freehand New York, 23 Lexington Avenue (23rd Street), 212-475-1924, dinner@shlomos.net.

Universal Taco

Franklin Becker has changed the name and concept of what was Oliva Tapas in the food hall on Columbia University’s uptown campus. It now takes a global approach to tacos with fillings like Jamaican braised oxtail and lamb gyro along with traditional choices like al pastor. (April 9)

3229 Broadway (130th Street), manhattanvillemarket.com/universaltaco.

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