New York has gotten an abridged version, not the full multivolume edition, of the family-run collection of Roscioli restaurants and food shops in Rome. An intimate restaurant on the lower level for tasting menus opened in July. A brick-vaulted cellar for wine tastings a few steps below has yet to make its debut. But the ground floor restaurant and shop, a combination salumeria, grocery, delicacies market, wine bar and cafe, compressing much of the Roscioli experience into one room, is about to open. Pale wood counters for dining, and shelves holding all sorts of goods fill the 40-seat room. Alessandro Pepe, a partner in the Roscioli company, is running the New York venture with Ariel Arce, who originally owned Niche Niche in the space. He said Roscioli prides itself on stocking preserved vegetables, olive oils, cheeses, condiments and cured meats from small producers. New York’s outpost will carry both imported and local products, pared down from the hundreds of choices in Rome. The wine bar menu of small plates, pastas, meatballs, supplì alla Romana and focaccia, features many of these products, some of which, with respect to low carbon footprint, arrive from Europe by sailboat. The chefs are Tommaso Fratini from Rome, and Aaron Lirette, who was at Niche Niche. Kenneth Crum, also from Niche Niche, is working with Mr. Pepe and Ms. Arce in developing the wine list. (Opens Monday)
43 MacDougal Street (King Street), rosciolinyc.com.
The Venue at City Harvest
The colossal building that became the home base for City Harvest a year and a half ago planned to include this event space, which is finally opening. In partnership with Union Square Events, which will handle the catering and all that goes with it, the 10,000 square foot state-of-the-art area designed by the Rockwell Group is available for rent and can accommodate up to 200 people for a seated dinner. The space includes a 4,000-square-foot roof terrace. All revenues from bookings will go to City Harvest, the food rescue organization founded in 1982.
Cohen Community Food Rescue Center, 171 53rd Street (Second Avenue), Sunset Park, Brooklyn, cityharvest.org.
Having established his string of La Pecora Bianca restaurants across the city, the restaurateur Mark Barak has now added a place that takes a different point of view. The spacious new restaurant, with 175 seats and an outdoor patio for 80, is nonetheless named “little wolf” in Italian (a threatening counterpoint to his flock of white sheep). It features a wood-burning grill as its centerpiece. Michael Berardino, the corporate chef and a partner who is in charge of the La Pecora Bianca restaurants, is overseeing the food here with the executive chef, Matt Spivey. Wood-grilled meats, seafood, vegetables and pizza are seared in full view — even the Caesar salad is charred. Meats, including heritage pork and dry-aged, grass-fed beef come from high-end sources. Pastas and classics like eggplant Parmesan are also served. The premises include Sotto, a downstairs bar. Craft cocktails with an emphasis on Negronis are mixed.
1123 Broadway (25th Street), 212-547-8750, lupettonyc.com.
The bi-level space that had been La Fonda del Sol is now this plush seafood restaurant from Franklin Becker, Sam Mason and Stephen Loffredo. The menu is wide-ranging, with raw bar selections, ceviches and seafood towers; small plates that include smoked sturgeon with caviar, and shrimp and grits; and mains like a Caribbean fish stew, spaghetti alla chitarra with sea urchin, and steamed sea bass with bok choy and shiitake mushrooms. There’s a long, glowing stretch of bar, and the dining room glitters with a school of little fish hanging from the ceiling.
200 Park Avenue (44th Street), 929-877-1718, pointsevennyc.com.
Omakase counters have become so prevalent that I expect one to open behind a curtain at my local dry cleaner. This East Village newcomer is from Jeff Miller and TJ Provenzano, who own Rosella nearby. The 15-course menu ($250) served for eight seats will feature domestic seafood and produce. (Wednesday)
620 East Sixth Street (Avenue B), barmiller.com.
Omakase Room at 15 East
Japanese food is not a new sideline at Tocqueville, but now the owner, Marco Moreira, has added a formal omakase setup inside his restaurant. The counter seats seven for tastings at $145, $165, $225 and $295. The chef is Katsushi Sakai.
1 East 15th Street, 212-647-1515, tocquevillerestaurant.com.
Rampoldi New York
There’s been a Rampoldi in Monaco since 1946; very recently in New York the restaurant’s company, MC Hospitality, has opened two restaurants, Casa Limone in Rockefeller Center and Atlantic Grill in Lincoln Center. It has now added this New York namesake in the block-through space occupied by Atlantic Grill, on the 65th Street side. The company’s executive chef and partner, Antonio Salvatore, is overseeing a menu that beckons the Riviera and Italy. A salade niçoise shares the menu with vitello tonnato, and there are pizzas, pastas and classics like fillet of beef Rossini. The setting is quite formal.
49 West 64th Street, 212-799-1000, rampoldirestaurant.com.
How many restaurants have there been in or adjacent to the Gansevoort Hotel since it opened nearly 20 years ago? The list now includes this sea-focused restaurant from Noble 33, a hospitality group from Miami. This one has its own street entrance and address. The room is light and spacious, with undulating basket fixtures and an intricate ceiling. The company’s corporate chef, AJ McCloud, is in charge of the menu that roams the Mediterranean with a number of stops along its eastern shores. (Friday)
657 Hudson Street (West 13th Street), 646-435-6544, meduza33.com.
Cinico Coffee Company
This very Italian coffee and wine bar produces as full a range of coffee drinks as you can imagine, along with glasses of wines and beers from a list that’s 99 percent Italian. Italian pastries, croissants, sandwiches on focaccia and platters of meat and cheese are also served in a gracious setting with a big round bar. (Wednesday)
199 Madison Avenue (35th Street), 212-884-1566, cinicocoffee.com.
Club du Vin
A new quarterly dinner series at Le Crocodile, in Brooklyn in the Wythe Hotel, will be anchored by family-style dishes from the chefs Jake Leiber and Aidan O’Neal to complement wines from a particular region. The dinners, $195 per person including wines and gratuity, will be held in the restaurant’s newly opened underground dining space, Le Crocodile Cellar. The first one will be Nov. 7 and will feature the Jura and Savoie regions; reservations are available now.
Le Crocodile Cellar, Wythe Hotel, 80 Wythe Avenue (North 11th Street), Williamsburg, Brooklyn, 718-460-8004, lecrocodile.com.
Smillie Pizza at Southold General
Justin Smillie, the chef who recently bid farewell to Il Buco, has opened a pizza pop-up on the North Fork of Long Island. Varieties as familiar as margherita and as far-fetched as a topping of green zebra tomatoes, labneh, feta and garlic oil bake in his portable oven Thursdays through Sundays at Southold General, the chef François Payard’s restaurant. (Thursday)
54180 Main Road (Mechanic Street), Southold, N.Y., 631-458-1275, southoldgeneral.com.
Chefs on the Move
The original executive chef at the Standard Grill, in the Standard High Line hotel, has returned after a 10-year absence. Most recently he had been cooking in the Hudson Valley, an experience that he said will enhance the way he can buy ingredients for Manhattan. He plans to bring back his million-dollar chicken and chocolate mousse for the brasserie-style restaurant.
The Standard High Line, 848 Washington Street (13th Street), 212-645-4100, thestandardgrill.com.
This prominent New York chef — once the executive chef at the fabled French restaurant La Caravelle, and who had a couple of Japanese restaurants, now closed — will be cooking again at Taru in Midtown. He will serve recipes from his new book, “Japanese Soul Omakase.” The pop-up event will be Thursday through Saturday at 7 p.m., $225 per person ($100 additional for wine and sake pairings) for eight courses, including multiple sushi items and a copy of the cookbook. Reservations are available at resy.com.
Taru, 30 West 53rd Street, 917-456-1171, tarunyc.com.
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