6 days ago
- Entertainment
- New York Times
Westmoreland Serves an All-Day Menu in the Revamped Frick Collection
Opening
For a museum, the Frick Collection is notably intimate, as is its new cafe. A first for the mansion that opened as a museum in 1935, it's in an area newly accessible to visitors on the second floor. The name is that of the Frick family's private railway car, which was substantially larger than its namesake restaurant. The oblong room done in pale green with crimson accents and a glittery full bar is run by Union Square Events with the chef Skyllar Hughes in charge. The all-day menu (museum hours only, admission and same-day reservations required) is an all-purpose pleaser, with quiche, scones, tomato soup, Caesar salad, avocado toast, poached trout and chicken Milanese. (Opens Friday)
The Frick Collection, 1 East 70th Street,
Departing from his usual Italian template, the restaurateur Mark Barak (La Pecora Bianca) is venturing to the Eastern Mediterranean with the help of Einat Admony. Replacing his short-lived Lupetto, Mr. Barak has kept the wood-fired oven but lightened the greenery-filled space with white walls, tile accents and textiles in tones of terra cotta, salmon and gold. The menu follows Ms. Admony's familiar playbook of spreads, falafel, skewers, shawarma, tagine and other dishes seasoned with preserved lemon, harissa, zhug, chermoula and tahini. There are summery drinks made with citrus, pomegranate, watermelon and hibiscus. (Opens Thursday)
1123 Broadway (25th Street), 212-547-8750,
Annie Shi, a partner in the restaurants King and Jupiter, has opened this wine bar in Chinatown. She has selected more than 350 wines that demonstrate low-intervention production (a must these days), among others, then chose Chinese items like cured ham, fried cheese similar to halloumi, and sweet-and-sour short ribs to go with them. Patty Lee, formerly of Mission Chinese Food, had a hand in the menu. The elegant little room is dressed with works by artists with Chinese ancestry. (Friday)
15-17 Doyers Street (Pell Street),
Tastes of Rome, Tuscany, Puglia and Naples outnumber those of the Emilia-Romagna in New York, but this newcomer is improving the balance. The chef, Roberto Aita (of Aita in Clinton Hill), offers regional and seasonal dishes like tagliatelle with peas and tomato-meat sauce; ravioli verdi with ricotta, pecorino di fossa and ramps; and branzino in raw tomato sauce with agretti, a succulent plant, all served in a pale room with antiques from Italy.
241 Smith Street (Douglass Street), Carroll Gardens, Brooklyn,
The West Village restaurant that first opened in 2007, then relocated to the Gotham West Market in Hell's Kitchen, which closed, has now reopened with longtime partners, the chef Andrew Whitney, and managers Danir Rincon and Jacob Cohen, in charge. As ever, pastas are the specialty. (Friday)
18 Cornelia Street (Bleecker Street), 212-366-6633,
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