Weekly Opening Report: The Week Of October 14, 2013
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:
California
Honeycut: Just opened and located behind the O Hotel, Honeycut is "where music, cocktails and nightlife intersect," according to a press release. The venue is divided into two rooms. The first, The Cocktail Bar, open from 6 p.m. to 2 a.m., features a billiard's table, upholstered, diamond-tufted booths, and a piano and showcases live music performances. The second room, the Disco, open from 9 p.m. to 2 a.m., features an analog LED dance floor, a long open bar, and raised booth seating that transforms into performance space during live performances.
M Café: For health-conscious west-siders, M Café's third location will open October 23 in Brentwood, according to a press release. The menu features healthy options for breakfast, lunch, and dinner including "M-Crafted" juice, a vegan Benedict, and a breakfast bento as well as an extensive drink menu with seasonal, made-to-order juices, unique teas, and customized tonics.
Tosca Café: This Italian restaurant, which hasn't served food since the 1960s, reopened in San Francisco's North Beach neighborhood serving Italian cuisine including Bucatini with tomato, guanciale, and chili and roasted cauliflower with capers, coriander, and marjoram, according to a press release. The restaurant décor honors the "charm and character" maintained by former owner Jeannette Etheredge with murals featuring Italian towns, opera posters, and celebrity portraits lining the walls, a four-foot espresso machine, a jukebox that plays only opera music, and a piano.
CRUMBS Bake Shop: The Nation's largest specialty cupcake retailer opened its first gluten-free store in Greenwich Village, according to a press release. All of the popular dessert items as well as new items, such as savory quiches, are baked at a gluten-free and peanut-free bakery and delivered fresh daily to the shop.
Boerum Hill's Michelin-starred Saul Restaurant has moved to a larger space at the Brooklyn Museum and is opening for service October 18 at 5:30 p.m. Lunch and brunch will begin in the coming weeks. The restaurant will offer many of the old favorites including the famed Baked Alaska as well as many new dishes such as sunchoke soup with candied sunflower seeds and sunchoke crisps; Atlantic black bass with celery, fennel, and a saffron-mussel sauce; and for dessert, steamed chocolate cake with dulce de leche, cherry compote, and squash sorbet.
The Pullman Kitchen: "Fluffy, high-brow" grilled cheeses can be found at The Pullman Kitchen, a grilled sandwich shop that just opened in Turtle Bay. Here, the ingredients are local and artisanal, and the menu features meat from Brooklyn Cured, ice cream from Van Leeuwen's, and cheese from Murray's. Also on the menu are seasonal eats, New York beer and wine, and craft liquors.
Saint Barthélemy
Le Sereno Restaurant: The third restaurant from husband-and-wife team Jonas and Alexandria Millan will open in the Hotel Le Sereno on October 25, according to a press release. Open for breakfast, lunch, and dinner, the restaurant is described as "French flare, influenced by the simplicity and ingredients of Japanese cuisine." It will also provide on-site catering and event services and in-room dining for guests of the hotel.
Dallas
The Rustic: A Texas-inspired product of Grammy-nominated singer and songwriter, Pat Green, and restaurateurs Kyle Noonan and Josh Sepkowitz, The Rustic features beef, poultry, and game from local ranchers and produce from local farmers. The menu offers comfort food including burgers, sandwiches, and grill items.
Colorado
Partnering with Related Colorado, Chef Tim Goodell is opening two new restaurants in December in Snowmass Village: Ricard Brasserie and Liquor Bar and Bia Hoi Southeast Asian Street Food. Goodell will be at the head chef at both restaurants, Rene Baez, former Executive pastry chef at The Hollywood Roosevelt hotel, will be Chef de Cuisine at Bai Hoi as well as oversee all pastry and baking operations for both restaurants, and, finally, Javier Lopez, former Sous Chef at Public Kitchen & Bar, will be the second Chef de Cuisine.