Italian with a view of St. Patrick’s Cathedral, an omakase counter from the Blue Ribbon team, and more restaurant news
Headliner Gair The inspiration for this bar and restaurant is Robert Gair, a Scotsman who emigrated to New York, became a printing and packaging magnate and, in the late 1800s, opened factories and warehouses in what is now Dumbo, Brooklyn. He is credited with having created the efficient folded cardboard box. The owner here, Kevin Cimini, a partner in the design firm March, has hired Gabe McMackin, formerly the executive chef at Troutbeck in the Hudson Valley and the Finch in Brooklyn, to assemble a menu of bar snacks like deviled eggs with a twist and charcuterie and spreads. More substantial smashburgers, fish and chips, and lamb chops will also mollify the hungry. Sandblasted concrete defines the interior, including a 36-seat central bar. There are tables for 20 and outside seating for 30. (Opens Friday)
41 Washington Street (Water Street), Dumbo, Brooklyn, 718-233-2595, gair-dumbo.com. Opening Duomo 51 A seventh-floor setback in the DoubleTree Hotel in Rockefeller Center is the site of this new Italian restaurant with an indoor-outdoor terrace and views of St. Patrick’s Cathedral. No wonder they’re calling it Duomo, Italian for cathedral. The executive chef, Vilfredo Hodai, also works at Ramerino Italian Prime in Manhattan, and was formerly at La Giostra in Florence, Italy. Though billed as Tuscan, the menu is more generally Italian, with dishes like grilled octopus, tomato soup with burrata, pappardelle with truffle oil, linguine with clams, and veal scaloppine with mushrooms in a brown sauce. Dessert options include cannoli Siciliana. Super Tuscan wines are well-represented. (Thursday) Seventh floor, DoubleTree Hotel, 25 West 51st Street, 646-398-8098, duomo51.com.
Ueki You might associate Bruce and Eric Bromberg’s restaurants, notably the Blue Ribbons, with fried chicken, but Japanese food, cue the sushi, is also their thing. This omakase counter, seating 12, is the latest example, $195 per person. It’s named for the sushi expert Toshi Ueki, a founder of the company’s sushi restaurants, who died in 2018.
34 Downing Street (Bedford Street), 212-691-0404, uekisushi.com.
Creamline The ice cream parlor and burger counter in Chelsea Market has opened an offshoot in Long Island City, Queens. Like the parent location, this one is also in partnership with Ronnybrook Farm in Ancramdale, N.Y., which provides the dairy products used in the spot’s ice creams and milkshakes. But unlike the original, the food here is strictly for takeout and delivery. Burgers, sandwiches, fries and chili are available, in addition to milkshakes.
40-05 Skillman Avenue (40th Street), Long Island City, Queens, creamlinenyc.com.
Bobwhite Counter This latest in the group of casual fried chicken spots with locations in Union Square, the Lower East Side and Jersey City is opening a Queens food hall with sandwiches, chicken tenders, wraps and salads to be washed down with sweet iced tea and lemonade.
JACX&CO, 28-17 Jackson Avenue (Queens Boulevard), Long Island City, Queens, 929-510-7040, jacxandco.com.
Olde City Evan Stein, the founder of Shorty’s in Times Square, has converted it to a second edition of Olde City. It serves similar Philadelphia-inspired sandwiches and more.
576 Ninth Avenue (41st Street) 917-261-6869, loveoldecity.com.
Looking Ahead Shake Shack This month, this New York-based burger chain started offering some items, notably burgers and fries, spiffed up with white truffle oil. Starting Monday and running through March 2, it will be offering a prix-fixe, multicourse white truffle dinner, served sit-down on chinaware at cloth-draped tables, at 10 locations. White truffle burgers (regular and mushroom), fries with white truffle sauce, a shake, red or white wine, soft drinks, and a gift of a bottle of Regalis truffle oil and a chocolate truffle from Thierry Atlan, are included for $20 per person. In New York, it’s an option in the West Village. Other cities are Santa Monica (Wilshire Boulevard), Chicago (West Loop), Boston (Newbury Street), Atlanta (Piedmont Park), Miami (Brickell District), Austin (Domain), Houston (Rice Village), Washington, D.C. (Dupont Circle), and Philadelphia (Midtown Village). Reservations open at 8 a.m. Wednesday. shakeshack.com/blog.
Chefs on the Move April Bloomfield Ms. Bloomfield, once the star at the Breslin and the ill-fated Spotted Pig, will be back in New York, with a Brooklyn gig, after a period working at the Mayflower Inn & Spa in Connecticut. The project, from Gabriel Stulman, is said to be in Fort Greene. The two of them announced the future restaurant, giving no name or address, on Instagram. Beyond that, they’re not revealing details.
Gabriel Kreuther This chef, who has a highly rated restaurant in Midtown Manhattan, has joined the dining lineup for the Spiral, a 66-story tower at the edge of Hudson Yards at 10th Avenue and 34th Street. In partnership with the developer, Tishman Speyer, he plans two restaurants in the building, joining Erik Ramirez and Juan Correa of Llama Inn, who will be opening a Peruvian-Japanese restaurant on the ground floor.
Nicolas Potoglou Add the term sfoglino to your kitchen vocabulary. It represents someone who makes sfoglia, sheets of fresh pasta that can be cut in various shapes. And now Mr. Potoglou, who trained in Bologna and worked at Felix in Los Angeles, will bear the title “head sfoglino” at Forsythia on the Lower East Side.