In Koreatown, Musaek's Menu Looks to the Sea
The Korean name of this restaurant means 'colorless.' It defines the cocktails, including clarified milk-washed options, served in the 12,000 square foot warmly decorated basement space. It is the third component (with Howoo and Dubuhaus) of a cluster of restaurants by Urimat Hospitality on two levels on the edge of Koreatown. The menu, by the executive chef Lenny Moon, whose credentials include Jungsik, looks to the sea with spicy shrimp crackers (tasty fried shrimp heads), and fish and chips made with shishamo, similar to smelts, served with white kimchi slaw.
6 East 32nd Street, B1 (lower level), 917-952-9490, musaek.nyc.
Putting the Mexican larder on a world stage is what the restaurateur Gaz Herbert, who was born in Cuernavaca near Mexico City and has worked in London and New York, has in mind at his intimate replacement for Flynn McGarry's Gem Wine. The head chef, Scott McKay, shares his vision. They've devised mussels with corn custard and potato; striped bass aguachile; lobster with herbs; and sweetbreads with pineapple and tortilla. Desserts include a chocolate and guajillo torta. For now alcohol is only beer and wine, including Mexican, with a full license pending. The room showcases contemporary art from Mexico City.
116 Forsyth Street (Broome Street), 646-988-9678, comal-nyc.com.
Kate Kaneko is an tactician, planning to establish morning cafes in restaurants that are open only in the evening. Her debut is at Sandro's on the Upper East Side. A menu of coffees, matcha drinks and teas, and pastries like miso caramel buns, croissants and gochujang scones, are served from 7:30 a.m. until 2:30 p.m., Monday to Friday.
322 East 86th Street, asanocafe.com.
Branches
Wylie Dufresne has added another slice of his pizza to the Domino Park complex in Brooklyn. Here the setup will be traditional, selling and serving whole 16- and 20-inch pizzas, slices and soft serve to go or to eat in at tables, indoors and out, and at a counter overlooking the kitchen. Later this summer another outlet is coming to the Hugh, a food hall in Midtown.
Domino Park, 320 Kent Avenue (South Third Street), no phone, Williamsburg, Brooklyn, stretchpizzanyc.com.
An underpinning of sourdough crusts distinguishes this Bushwick pizzeria that now has an East Village location. Here the chef has added making St. Louis-style thin crust 'tavernetta' pies with toppings that go from classic to Hawaiian. Traditional Italian fare rounds out the menu and the wines favor natural techniques.
176 Second Avenue (11th Street), opsbk.com.
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