The John Lamb
Located inside the Sago Hotel, The John Lamb offers a farm-to-table menu from executive chef James Asaro. The restaurant is named after a New York City native who served under the country’s first president, George Washington.
Dishes include Seared Scallops with sweet potato hash, fresh chicory leaves, and orange-ginger beurre blanc; Saucisse Bretonne with caramelized apples and Maytag blue cheese crumble; and Ricotta Gnocchi with crispy pancetta, fresh peas, mushrooms, and Parmesan cream sauce. For communal dining, there is also the option of eating a whole animal, such as a duck, turkey, or hog. Artisanal cocktails emphasize North American spirits and local ingredients.
At the Sago Hotel
120 Allen St. (between Delancey & Rivington streets)
Lower East Side, Manhattan
Cinematic dining comes to the Meatpacking District, with the opening of Megu, located on the lower level of the Dream Downtown hotel.
The 5,000-square-foot, 145-seat restaurant, designed by Dizon Collective, features 3-D technology creating dynamic visuals on every surface, from Japanese graphic patterns to gardens and skyscapes.
Executive chef Frances Tariga-Weshnak offers dishes such as King Crab Pineapple Roll with Avocado Truffle, Tobiko, and Shiso; and Branzino Kabocha Risotto, with kombu (kelp), tamarind wakame (seaweed) broth, and basil oil. Vegan and vegetarian options are also available. Charlotte Voisey has created modern cocktails inspired by Japanese spirits.
Open daily from 5 p.m.
355 W. 16th St. (between Eighth & Ninth avenues)
Meatpacking District, Manhattan
Metropolis and Blue Water Grill
Metropolis, a new oyster room and cocktail bar, has opened on the lower level of the newly renovated and reopened seafood restaurant Blue Water Grill.
The new executive chef at Blue Water Grill, Chris Meenan (formerly of Veritas and Vaucluse), highlights market-inspired dishes, with produce from the neighboring Union Square Market, such as Watermelon and Late-Summer Tomatoes with Barrel-Aged Feta and Mint Chimichurri; and seafood entrees such as Alaskan Black Cod with Porcini Crust and Smoked Eggplant, and Lobster Milanese, crusted in oyster crackers, with Succotash and Drawn Butter.
Chef Adam Raksin, formerly of L2O in Chicago and Per Se, helms Metropolis. He offers a menu of daily oyster specials, served in various ways, and classics like the Dover Sole Grenobloise for two. The beverage menu includes a section devoted to large format drinks, such as the Metropolis Martini for two, mixed tableside and served with seawater-pickled market vegetables. Live music will play at Metropolis five nights a week.
Blue Water Grill
31 Union Square West, Manhattan
Lower level of Blue Water Grill
The owners of Los Tacos No. 1 at Chelsea Market have announced a new seafood concept, Los Mariscos, opening at Chelsea Market this weekend.
“While it’s common to find both seafood tacos and meat tacos on the same menu at taquerias in the U.S., they’re actually sold from completely separate street carts in Tijuana,” said Christian Pineda, co-founder of Los Mariscos and Los Tacos No. 1, in a press release. “Authenticity has always been incredibly important to us—from our food to our décor—and by keeping Los Mariscos separate from Los Tacos No. 1, we’re able to carry this authenticity through into a new concept.”
The menu features tacos, ceviches, aguachiles (marinated shrimp), and seafood cocktails. A raw bar offers clams, oysters, and oyster shooters. Drinks include margaritas, palomas (tequila cocktails), clamatos (drinks made with tomato juice, clam broth, and spices), and micheladas (beer cocktails).
Los Mariscos has seating space as well as a takeout option.
As for Los Tacos No. 1, a second location has been announced, due to open this winter at 229 W. 43rd St.
75 Ninth Ave. (between West 15th and West 16th streets)
Wok Chi, a fast-casual Asian stir-fry and dim sum concept, is set to open Sept. 26 with 15 seats in Midtown East and a focus on healthful dishes.
Diners can curate their own made-to-order bowls, choosing from hormone-free proteins, fresh vegetables, and sauces such as Ginger-Sesame, Kung Pao, and BBQ Black Bean. Dim sum items include Spicy Shrimp Summer Rolls; Duck Confit Spring Rolls; and Kale and Spinach Jiaozi (dumplings).
To celebrate the grand opening, Wok Chi will offer $5 bowls from 11 a.m. to 2 p.m. from Sept. 26 to Sept. 28, with all proceeds going to the Food Bank of New York City.
Open daily from 11 a.m.
918 Third Avenue (between 55th & 56th streets)
Midtown East, Manhattan