Weekly Opening Report: The Week of January 20, 2014
Recipe of the day
- Amazing Delivery Man Manages to Deliver Pizza After Getting Stabbed
- Panera Bread Bans Artificial Additives Including High Fructose Corn Syrup and Trans Fats
- Thomas Keller to Open ‘Classic American’ Restaurant Within Upcoming Hudson Yards Project
- 10 Things You Didn't Know About TGI Friday's
- Danny Meyer and Owners of the Dead Rabbit to Open a Restaurant/Bar Concept Outside New York
Every week, we take a look at some of the restaurants that have opened or will soon open across the country. Here’s this week’s roundup:
A new Indian eatery called Indikitch is opening Jan. 30 in Flatiron and will serve spicy, made-to-order meals prepared on a flaming open grill. The menu, which contains no genetically modified ingredients or preservatives, will offer customizable items including the feast platter for $8.95, which comes with a choice of protein, rice, naan, and a side salad; sandwiches and salads; handmade drinks, including mano lassi, ginger sugarcane juice, and blood orange lemonade with muddled mint; and traditional Indian beers.
Peels, which opened in the summer of 2010, recently closed, due to a restaurant turn-over. According to Grub Street, a new restaurant concept will open shortly.
Following the opening of Macaron Parlour in East Village in 2012, a second location will open Feb. 6 in Upper West Side. The new location will offer the same macaron flavors, including candied bacon with maple cream cheese, Cheetos, S’mores, and Elvis, made of peanut butter and caramelized bananas.
A new wood-fire pizza concept called Emily is now open in Clinton Hill in Brooklyn, according to a press release, serving artisan pizzas, fresh pastas, salads, and wood-fired entrees. Some pizza offerings include the Red Planet with a double helping of homemade sauce, mixed herbs, garlic, and basil; and The Colony with sweet-savory toppings of house-pulled mozzarella, pepperoni, pickled chilies, and honey. The restaurant will host pizza-making workshops on the first Tuesday of each month.
Pierre Loti Wine Bar & Restaurant is now open in Park Slope in Brooklyn, according to a press release, marking the restaurant company’s fourth location. Pierre Loti’s other locations are in Midtown and Chelsea. The new location’s menu is designed for sharing with dishes such as pan-seared scallops served over Anatolian salsa; Turkish beef dumplings, poached and served in a light yogurt sauce; and Cornish hen with cracked bulgur pilaf and tarragon sauce. It will also feature an extensive selection of wines from France and around the Mediterranean with over 30 wines by the glass and 200 wines by the bottle.
Southern-inspired breakfast and lunch restaurant Egg is moving two blocks to the space currently occupied by Parish Hall, which will close after dinner service Jan. 24. Parish Hall’s chef Evan Hanczor will remain at Egg and will continue to prepare the restaurant’s same simple and locally-sourced dishes. The new space boasts large windows and a skylight and more seating. It will also undergo renovations to create Egg’s “rough-around-the-edges” design.
TriBeCa staple, Dylan Prime, recently reopened with a fresh culinary perspective and newly renovated space as well as a new consulting chef Kerry Heffernan of 11 Madison Park, Montracht, Le Regence, and Restaurant Bouley. The new menu features a build-your-own martini bar and items such as brisket-short rib blend burger, Arctic char and buttermilk pickle brined half roasted chicken.
Blurring the lines between show, club, restaurant, and bar, Rose. Rabbit. Lie. is now open at The Cosmopolitan of Las Vegas, offering an “unpredictable evening for those who seek the unexcepted,” according to a press release. The Cosmopolitan partnered with Spiegelworld to create the new venue’s live entertainment, Vegas Nocturne, and with Coastal Luxury Management to create its food and drink program. Leading the food and drink teams are executive chef Wesley Holton of Daniel Boulud Brasserie and mixologist Marshall Altier of Death & Co.
Be a Part of the Conversation
Join the Daily Meal's Community and Share your Thoughts