After two years of serving high-end, exquisitely presented French fare at Les Trois Chevaux, in the West Village, the chef and restaurateur Angie Mar has changed course. She has closed Le Trois Chevaux with plans to move it uptown late next year, closer to to her clientele’s home base. She is turning the intimate restaurant space into this echo of the nearby Beatrice Inn, the now-closed restaurant that would have been 100 years old this year and where she made her name. She plans Le B, opening next week, to be a restaurant with a more downtown feel. “I didn’t want to leave the West Village and this makes more sense for the neighborhood,” she said. “I hope to recapture the energy and magic of the Beatrice Inn.” Like at the Beatrice Inn, the menu will focus more on meat, game and seafood, her specialties, but here done in a Continental American style with a finer French focus. The décor is changing too, with dark blue walls and a new chandelier, this one from the now-demolished Grand Prospect Hall in Brooklyn. (Opens Sept. 20)
283 West 12th Street (West Fourth Street), 212-675-2808, lebnyc.com.
Bangkok Supper Club
From the owners of Fish Cheeks comes this new take on Thai food with an open kitchen, featuring a charcoal grill for inventive dishes like pan-seared sea bass in a hand-crushed chakram curry with sea beans, and spicy grilled beef tongue. (Wednesday)
641 Hudson Street (Gansevoort Street), 646-344-1733, bangkoksupperclubnyc.com.
Lior Lev Sercarz, who has been providing chefs with spice blends, some custom, from his company, La Boîte, has opened a restaurant featuring those spices. His partner is David Malbequi, the owner of David’s Cafe, in the East Village, and a chef whom he met some 20 years ago while working at Daniel; they’re collaborating with Bar-Lab, a company that creates and manages restaurants. The focus of the new venture is street food of the Eastern Mediterranean with various iterations of shawarma, and also falafel, pickled peppers, spiced fries and salads.
110 St. Marks Place (First Avenue), 646-422-7732, spicebrothersny.com.
abcV at Tin Building by Jean-Georges
A branch of Jean-Georges Vongerichten’s Union Square vegetarian restaurant, abcV, has been installed on the second floor of the Tin Building, at South Street Seaport, with Neal Harden as chef. It replaces Seeds & Weeds, a similar concept.
Tin Building, 96 South Street (Fulton Street), 646-868-6000, tinbuilding.com.
Classic tapas with assorted vermouths and wine-based libations, including sangria, are the rule at this sibling to Bar Belly.
14a Orchard Street (Canal Street), 917-488-0943, carlotanyc.com.
With its ownership disputes seemingly settled, the historic financial district restaurant will be serving lobster Newberg again. (Friday)
56 Beaver Street (South William Street), 212-381-1237, theoriginaldelmonicos.com.
Olly Olly Market
It takes a while for the various components of a food hall to settle into place. Such is the case with the Olly Olly Market, in Chelsea. Recent additions are Kotti Berliner Döner Kebab for skewered meats, and Little Biggs for sandwiches. Coming soon is Kinn Thai, serving small plates, noodles, fried rice and curries. Already in place are Bar Avant, Boy Blue Coffee, Ddobar, Forsyth Fire Escape, JM Bakery, Pen ‘n’ Coop, Ploo and Shmackwich:
601 West 26th Street, 212-589-8185, ollyollymarket.com.
HoneyBunny Chicken and Biscuits at Good to Go by JBF
This Chesapeake Bay comfort food concept that has been doing pop-ups in New York for more than a year now has a six-month location at the Good to Go kiosk in the James Beard Foundation’s Market 57 food hall on Pier 57. The founder Jared Howard’s specialty is fried chicken with tender garlic butter biscuits.
Market 57, Pier 57, 25 11th Avenue (15th Street), pier57nyc.com/market-57.
Sidecar at P.J. Clarke’s
The speakeasy style, upstairs club adjunct to the original P.J. Clarke’s location has reopened. But it is no longer a membership club. Now with the emphasis on lunch and drinks, the opening hours to the public are noon to 8 p.m. Tuesdays through Fridays, with the downstairs restaurant’s regular menu. It’s available for private events.
915 Third Avenue (55th Street), Second Floor, 212-317-2044, pjclarkes.com.
A sophisticated bar was an element that the Hugh, the Midtown food hall, was missing. No more. This cocktail lounge, done in tones that evoke old-fashioneds and Negronis, has bar and booth seating. It’s the work of the brothers Eric and Jesse Jacobs, of Fashioned Hospitality. (Wednesday)
150 East 54th Street, 332-236-7815, theboardroomny.com.
Pig Beach BBQ Louisville
A supersized edition of the New York City-based barbecue classic has opened on the waterfront in Louisville with seating for 500.
1201 River Road (Big Four Bridge), Louisville, Ky., pigbeachbbq.com.
Chefs on the Move
This chef, whose heritage is Portuguese, made a name for himself at several New York restaurants including Aldea, Lupulo and Veranda, where he skillfully incorporated Portuguese traditions into his cooking. He’s now taking that style to Boston, a city where Portuguese immigrants settled and which is near other Portuguese enclaves like New Bedford. He is opening his new restaurant, Amar, in the Raffles Boston. (Friday)
40 Trinity Place (Clarendon Street), Boston, 617-351-8888, rafflesboston.com.
New York will always have room for a new steak house. Michael Mina, the San Francisco-based restaurant juggernaut who has scores of places in nine states, Washington D.C. and in Dubai, will finally open one in New York in the esteemed Essex House on Central Park South. His steak house formula will be installed in November, in a room whose highlight had been as an Alain Ducasse restaurant.
JWMarriott Essex House, 160 Central Park South (Seventh Avenue).