Huset Pops Up at the Standard, East Village, With Flavors From Mexico City
Maycoll Calderón, the chef and an owner of Huset Cocina de Campo, known for 'field cooking' over wood fires for the past 10 years in the Roma Norte section of Mexico City, will be here for a two-month residence in the Standard, East Village. The space has housed other pop-ups. Mr. Calderón, who worked with Jean-Georges Vongerichten earlier in his career, plans to change the dinner menu daily and a New York crowd should feel at home with dishes like tuna tartare, shrimp ceviche, steak taco, roasted sea bass, arroz con pollo and pork Milanese with salad. (Wednesday)
25 Cooper Square (East Fifth Street), 212-475-5700, standardhotels.com.
The restaurateur Carmine Gualtieri's taste of the Mediterranean has soft opened, with reservations required but walk-ins accepted after April 24, when the opening becomes official. Guests can savor the chef Tom Cava's coastal menu of steamed mussels with chorizo, grilled octopus, tuna tartare and creamy pastas in a spacious waterfront setting.
23 Navy Pier Court, Stapleton Heights, Staten Island, 347-855-2400, marbellanyc.com.
Partway down a gated alleyway is the entry to the chef Isao Yamada's first solo effort (with Kooth Hospitality), a serene counter seating 10 and facing the chef and his acolytes at work. They slice with precision, sear over charcoal, deftly garnish and dab with sauces as they prepare Mr. Isao's 10-course kaiseki ($300). The procession includes sakizuke (monkfish liver with shrimp), chawanmushi with crab, tsukuri (a sashimi assortment), sakura ebi (shrimp) with Nantucket bay scallop cake, seared goldeneye rockfish, a slice of Wagyu and, before the strawberry dessert, a donabe rice bowl with minuscule squid and salmon roe. Mr. Isao's previous experience in Japan, and then at Brushstroke in New York, provided the warm-up. (Opens Wednesday)
16 Elizabeth Street (Canal Street), 646-429-8759, yamadanewyork.com.
Having closed the Midtown location of his hot pot spot, the chef Koji Hagihara needed a new location. Like a hermit crab he was welcomed by Baron Chan and Ophelia Wu into their Hong Kong style diner to do dinners of hot pots, soup dumplings and okonomiyaki. Cha Kee continues to do its usual menu for breakfast, lunch and tea.
43 Mott Street (Pell Street), 212-577-2888, chakeenyc.com.
With this new shop, Gadi Peleg, a founder of Breads Bakery, has a laser-focus on a single item: the bureka, a triangular pastry turnover made with savory and sweet fillings that's popular throughout the Middle East. Potato with caramelized onions, corn with butter and salt, multiple cheeses or spinach-artichoke are some of the options. Mr. Peleg's partners are the chef Ben Siman-Tov and Fritz Oleshansky, who worked at Breads Bakery. The burekas are sold with tahini, pickles and a jammy egg, $16. (Thursday)
193 Bleecker Street (MacDougal Street), 212-951-0817, bubabureka.com.
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