Latest openings around New York City:
Popular SoHo bakery Maman has opened an outpost in Tribeca. Just like the flagship location, it will showcase cuisine from the south of France, with creations from chef Armand Arnal—but this time it adds cocktails and dinner to its menu. The 2,000-foot location features a front area for coffee, pastries, and lunch to go during the day and transform into a cocktail lounge with small plates and French apéritifs starting at 5 p.m. The back “salle à manger” will offer full service dining starting next week and seats 40 guests. The space features charming antiques such as the front area benches, repurposed from French postal carts. Open daily, 7 a.m. to 11 p.m.
211 Broadway (at Franklin)
Theo’s Restaurant & Oyster Bar
Fish and seafood are the focus of Theo’s Restaurant & Oyster Bar on the Upper East Side. Executive chef Ryan Skeen deploys his craft, using local, organic, and sustainable products whenever possible. The menu features dishes such as Crab & Ricotta Dumplings with Aji Amarello; Grilled Swordfish with Maitake Mushrooms, Brussel Sprout Leaves, and Piquillo Pepper; and Moules Frites served with cilantro chutney and merguez sausage.
A bright open kitchen, as well as a handful of counter seats, allows for a view of the chef in action. Open daily for dinner.
1048 Third Ave. (at 62nd Street)
Chef Yoshihiko Kousaka (formerly of Jewel Bako) has set up an intimate sushi spot in the West Village at his new restaurant Kosaka with partners Key Kim and Mihyun Han. Kosaka has 18 seats—10 are at the wood counter. Guests have two omakase options: sushi ($125) and Chef’s Tasting ($155), which includes hot dishes. Open Tuesday to Saturday for dinner.
220 W. 13th St. (between Greenwich and Seventh avenues)
Tacos Grand Central
Catering to cravings for authentic Mexican cuisine, Tacos Grand Central is branching out from its original location near Grand Central to open a second location in Kips Bay. The busy shop whips up popular, freshly made quesadillas, burritos, and of course, tacos, with filling options like grilled steak, chicken, or carnitas. The latter are made with lard, oregano, orange, and spices according to Poblano tradition. These are appropriately washed down with some Mexican cola, a refreshing horchata, or a hibiscus drink.
Open Monday to Saturday for lunch and dinner. Delivers between First and Sixth avenues, and 12th and 42nd streets.
134 E. 27th St. (between Lexington & Third avenues)