Adrienne Guttieri, a promising young chef who studied in Italy and worked her way up at restaurants there and in New York, died last summer at 33. Her family, most notably her brother, Frank Guttieri, is keeping her memory and legacy alive at this new restaurant named for her in their hometown area of the Rockaways. They have taken over the waterfront Bayview Restaurant, which has been dark for some time, and turned it into this taste of Southern Italy. A cousin, Chris Keegan, is the manager. There’s seating on a deck overlooking Jamaica Bay and boat slips, and indoors there are leather banquettes. The executive chef, Jeff Haskell, was Ms. Guttieri’s mentor at Trademark Bar+ Kitchen, in Midtown. Assorted raw bar items, lobster arancini, rigatoni Bolognese, spaghetti with clams and enhancements like preserved lemons and ’nduja butter, farrotto with asparagus and peas, roast chicken and veal chop Milanese are on the menu.
25 Van Brunt Road (Cross Bay Boulevard), Rockaway, Queens, 718-945-2525, adriennes-nyc.com.
Milan is the inspiration for this new all-day cafe and restaurant from Alex Cesaria, a Milanese-born art dealer, and Rich Simeone, a lawyer, both of whom have become restaurateurs. They serve breakfast items like croissants. Lunch includes salads and piadina sandwiches with mozzarella, eggplant, salami and more layered on flatbread imported from Italy. The dinner menu features homemade pastas and chicken Milanese. The chef is Fernando Baez. An elegantly lit setting includes a long bar, with Negronis at the ready. (Wednesday)
1151 Broadway (27th Street), 212-419-8299, nomadgirl.nyc.
The Bakery at Greywind
A bakery, the third element of the chef and restaurateur Dan Kluger’s tidy Greywind fiefdom at the edge of Hudson Yards, is now up and running. Inspired somewhat by France’s boules, bâtards and croissants, the bakery broadens its inventory with milk bread, a chocolate babka bun and dulce de leche macaroons with chocolate, most of which is on display at a marble-fronted counter. Breakfast is available and lunchtime sandwiches will be sold beginning next week.
451 Tenth Avenue (entrance on 35th Street), thebakeryatgreywind.com.
This Brooklyn-based oyster cart has opened a stand in the Pier 57 food hall, at West 15th Street and the Hudson River, and another location is open through Aug. 14 on the plaza at Lincoln Center, 64th Street and Columbus Avenue.
The Best Sichuan Chef’s Table
A new Sichuan tasting menu, from the chef Weimin Hong, is now available: 18 dishes in four courses for $80, including a bottle of red wine. Parties of six or more are accommodated in a second floor dining room.
47 West 39th Street, 212-889-0980, bestsichuan.com.
Scandinavian fare with an emphasis on Sweden has come to Montauk. The menu here includes rösti potatoes with vendace roe, Swedish shrimp salad on toast, a veal burger with lingonberries, crispy fried cod with egg salad and horseradish and, for dessert, waffles with strawberries.
440 West Lake Drive (Flamingo Avenue), Montauk, N.Y., 631-238-5433, fishersmontauk.com.
We’ve watched Flynn McGarry grow up from a precocious California chef at 13, to his debut in New York three years later with pop-ups and then at his tasting menu restaurant and cafe, Gem, in 2018 on the Lower East Side. Mr. McGarry, now 24, has just announced that he will close Gem on August 26. Changes in the dining scene in New York and those needed at his restaurant are at the root of the decision made by him and those who work with him. “It’s a lot harder to run a small tasting menu restaurant in New York today,” he said. “Creatively and operationally we found ourselves at a standstill.” A new iteration, as he calls it, providing more space, is in the works in a different downtown location. What is now Gem will probably become his wine bar, Gem Wine, now around the corner and needing a larger location. The food came from the Gem kitchen anyway. Until closing, reservations are available for à la carte dining and a 10-course vegetarian menu.
116 Forsyth Street (Broome Street), 917-741-8954, gem-nyc.com.
The Thomas Keller restaurant at Columbus Circle will close on July 30 for renovations. The original designer, Adam Tihany, will be at it again. A reopening is planned for late September.
Chefs on the Move
This Colorado native who has been at Blanca, in Bushwick, Brooklyn, is the latest chef to cook at Fulgurances, Laundromat, the chef-incubator restaurant with rotating residences in Greenpoint, Brooklyn. He will be in the kitchen through October preparing tasting menus, at $89 including tip. An optional wine pairing is $65.
Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.