Food & Cooking

Gotham, and Other New York City Restaurant Openings

November 10, 2021
Elizabeth W. Jernigan

Peter Philis, whose great-grandfather founded Lexington Candy Shop in 1925, has teamed up with another restaurant industry veteran, Paul Modica, to open this neighborhood-style spot where easygoing American fare rules.

155 East 84th Street, 646-838-5102, homekitchennyc.com.

A brick-walled tearoom, owned by Ali Saboor and Nasim Alikhani, serves sweets like traditional cupcakes, rose-scented doughnuts and rice puddings. It’s a spinoff from Sofreh, a Persian restaurant in Prospect Heights, Brooklyn, which Ms. Alikhani owns with Theodore Petroulas. The cafe also offers a few savory pastries.

252 Varet Street (Bogart Street), Bushwick, Brooklyn, sofrehnyc.com.

The Bedford, in Williamsburg, Brooklyn, has now set up a back-room pizzeria for Neapolitan-style pies. (Wednesday)

The Bedford, 110 Bedford Avenue (North 11th Street), Williamsburg, Brooklyn, 718-302-1002, thebedfordonbedford.com.

City public high school students specializing in culinary studies from Food & Finance High School in Hell’s Kitchen have opened an empanada stand at Brooklyn Market in Barclays Center. It’s open during Nets home games and some special events, though the menu will rotate throughout the season.

620 Atlantic Avenue (Fifth Avenue), Prospect Heights, Brooklyn, barclayscenter.com.

The ambitious plans for a food hall Anthony Bourdain hoped to install on Pier 57 on the Hudson River before he died in 2018 have been revived — somewhat. Instead of a two-story collection of global street food vendors, it will now be limited to Unesco-recognized Singapore hawker food stalls, 18 of them, and in Midtown, not on the pier. For the reconfigured project, KF Seetoh, a Singaporean who, with his wife, Patricia, founded Makansutra, an organization to preserve hawker food, and the World Street Food Congress and who had been advising Mr. Bourdain, has teamed up with Eldon Scott. (Mr. Scott, the president of UrbanSpace, a company that runs permanent and seasonal indoor and outdoor markets in several cities, including New York, was set to run Mr. Bourdain’s market.) Speaking by phone in Singapore where they were tasting and fine-tuning the list of participants for the market, Mr. Seetoh and Mr. Scott said the market would open in the first quarter of next year in a broad, covered passageway that runs from 50th to 51st Street, midblock between Avenue of the Americas and Seventh Avenue. Mr. Scott said that a market selling street foods like chile crabs, Hainanese chicken rice, and Southern Chinese fish ball mee pok tah noodles in Midtown should appeal to office workers, tourists and theater-goers, pointing out that in Singapore such markets thrive in all sorts of neighborhoods.

135 West 50th Street.

After five years at John Doherty’s Black Barn restaurant in NoMad, most recently as executive sous-chef, Mr. Fowler has been promoted to be executive chef.

Mr. Gross, who was at the Saranac Waterfront Lodge in the Adirondacks, is the new executive chef at The Standard, East Village.