Weekly Opening Report: The Week of June 24, 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:
Salt Factory Pub: In the middle of July, the second location of the current Roswell institution Salt Factory Pub is slated to open. With a locally sourced menu, like the first outpost, the new Salt will have a menu of regional flavors with international influences, including Prince Edward Island steamed mussels. The venue will also feature an outdoor patio and a bocce ball court.
sweetgreen: For the first time in the city, sweetgreen opened a new location in Back Bay June 26. The chain, known for its organic, farm-to-table, sustainable, locally sourced salads, held a grand opening in which proceeds were donated to The One Fund Boston.
Indaco: A new Italian concept restaurant focused on domestic ingredients, Indaco will open sometime in the first week of August. The fine dining establishment will serve pizza and house-made salumi, among other items, and will contain a bar and outdoor patio.
NICO: Spearheaded by recent James Beard Award-winning chef Paul Kahan, the Italian seafood restaurant NICO is set to open at the new Thompson Chicago hotel this fall. In a rustic setting, the menu will focus on seasonal ingredients, and the restaurant will also handle catering to the hotel’s banquet halls and room service.
Culver City, CA
Unnamed Michael White Project: According to Eater, New York chef Michael White is rumored to be opening a new restaurant in the new Platform shopping complex at the Hayden Tract, inside a “glass-enclosed rooftop greenhouse.”
New York, NY
Motorino: The pizza restaurant Motorino opened in a new location June 26, returning to its original home in Brooklyn. With an eight-seat bar, the space is decorated with exposed brick walls and metalwork, and features some new menu items, such as roasted chicken wings.
Clarke’s Standard: The third New York outpost of the P.J. Clarke’s spinoff, Clarke’s Standard opened this week in Columbus Circle. It is essentially identical to the others, featuring a selection of inexpensive burgers and like fare.
Davey’s Ice Cream: Set to open later this summer, Davey’s Ice Cream will operate as a creamery featuring small batches of ice cream made from scratch in-house. Interestingly, it will have only one employee, according to EV Grieve: the owner and proprietor David Yoo, a former graphic designer.
BBQ Joint: Pit master Andrew Evans is clearing the second location of his BBQ Joint for launch in late June or early July near Annapolis. It will feature a larger stainless steel kitchen than the original location had, in a rustic and wooden venue with more seating and an outdoor patio. True to its name, the menu will contain many varieties of Southern barbecue.
birch: On June 20, chef and owner Bun Sukle brought birch to the city, a restaurant dedicated to modern approaches to New American cuisine. The atmosphere is warm and comfortable, and the menu at opening featured such items as Rhode Island Berkshire pork with charred and raw cucumber, rhubarb, and sofrito.
Rosemary Beach, FL
Havana Beach Bar & Grill: In The Pearl, a new resort on the Emerald Coast, Havana Beach Bar & Grill is set to open in July. The executive chef is Michael Guerra, leading the restaurant with a menu based on the traditional cuisine of the southern gulf. Southern-inspired cocktails highlight the beverage menu and complement the food, largely focused on seafood and coastal fare.
BRONWYN: The Central and Eastern European restaurant BRONWYN opened a patio biergarten June 23, with a custom-made pit smoker on location. The new beer selection is extensive, as are the chestnut driftwood tables built by chef Tim Wiechmann.
Teddy and the Bully Bar: On June 24, the high-concept restaurant Teddy and the Bully Bar opened, paying tribute to the spirit and era of 26th president Theodore Roosevelt. Inspired by the Rough Rider’s taste for simple foods, the menu is dominated by such hearty fare as steaks and biscuits. A seasonal menu features game, including bison and venison, and the historically-themed venue contains a “Bully Bar” serving The Rickey and other cocktails.
True to our mission, The Daily Meal is always on the lookout for tips about restaurant openings. If you believe we’ve missed any, feel free to drop us a hint!