Off the Menu
Plus Sal Tang’s brings Cantonese American to Cobble Hill, Dilli Dilli serves Old and New Delhi cuisine, and more restaurant news.
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Opening
Zimmi’s
Like Third Falcon in Fort Greene, Brooklyn, this French bistro also veers refreshingly from routine escargots and beef Bourguignon. It’s from Jenni Guizio, who was the wine and beverage director for Union Square Hospitality, and the chef Maxime Pradié, a partner in the restaurant. They’re showcasing dishes like pissaladière, barbajuan fritters, vegetable terrine with anchovy emulsion, lamb stew with olives, and a Chartreuse souffle. Hand-blown light fixtures embellish a simple room that Ms.Guizio designed. The name refers to Marie Zimmermann, an artist whose Pennsylvania estate, Zimmermann Farm, Ms. Guizio now owns and runs for cultural events. (Opens Friday)
72 Bedford Street (Commerce Street), zimmisnyc.com.
Sal Tang’s
Wilson Tang of Nom Wah and Cha Cha Tang in Manhattan has joined Sal Lamboglia to bring a Cantonese American showcase to a Brooklyn neighborhood that Mr. Lamboglia determined was short on Chinese options. Mr. Lamboglia already owns the Italian American Cafe Spaghetti, and Swoony’s nearby, with Giovanna Cuocolo. Count on egg drop soup, egg rolls, crystal shrimp dumplings, pork soup dumplings, scallion pancakes, fried wontons, General Tso chicken (or tofu), crispy orange beef, lo mein, golden fried rice and black pepper beef with broccoli, and on and on in a setting with retro touches. (Friday)
521 Hicks Street (Degraw Street), Cobble Hill, Brooklyn, saltangs.com.
Dilli Dilli
A jangly pedi-cab, an essential means of transport in Old Delhi, could also take you to this New York theater district newcomer inspired in part by the Indian location. The chefs, Gaurav Anand and Vipul Gupta, look to that chaotic city as well as to the more contemporary grandeur of New Delhi for their menu. From Old Delhi comes 18th century tradition with lentil dumplings and lamb shoulder kebabs. New Delhi suggests okra fritters and tandoori branzino. Spice-driven drinks pepper the cocktail list and it all happens in a colorful dining room touched with luxury.
250 West 47th Street, 646-669-8261, dilli-dilli.com.
Westland Roe
Albert Seeley Roe, a 19th century lard-refining mogul, moved his family into the eclectic rowhouse he commissioned. The ground floor eventually became Donohue’s West, a steak house, then P.D. O’Hurley’s. It’s an Irish bar again, in the hands of Carrie Galvin, Linda Hopper and Michael Nash, who met in the industry more than 20 years ago. The name honors Mr. Roe and also Westland Row, a Dublin street. “The menu is more gastro than all-out Irish,” Ms. Galvin said. And it lists just about everything you’d want to eat with a beer (16 on tap), a dram or other drink.
174 West 72nd Street, 646-559-0050, westlandroe.wpcomstaging.com.
Messy
A recent visit to Japan led the partners, who also own Lighthouse in Williamsburg, to add Japanese touches like miso, wasabi, furikake and togarashi to what is essentially a Mediterranean kebab spot. Skewers of chicken, beef and lamb, pork, tuna and mushrooms, along with assorted mezze are served from the counter. The proteins can also be had on plates or in sandwiches. Hooked on yamitsuki, also called “addictive” cabbage, an izakaya dish punched up with umami complexity, the partners have that on the menu too.
149 Sullivan Street (Houston Street), 917-966-0656.
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