Chef Gerardo Gonzalez, along with partners Ben dos Remedios and Mateusz Lilpop, have opened Lalo, a 50-seat restaurant featuring globally inspired dishes. Menu items include Chile Strawberries, dehydrated strawberries in an aleppo, sumac, smoked salt, and plum sauce; Green Mole Bulgarian Feta with green mole, hibiscus chutney, and seared seasonal vegetables; and large format dishes such as Carnitas with corn nuts and white sauce, served with housemade flour tortillas. The beverage menu is from Anna Morris (formerly of Mission Chinese and El Rey); the wine program, curated by Alex Alan of Freeks Mill and Hotel Delmano, focuses on California wines, Spanish-style New World wines, and Old World Spanish wines.
Open for lunch on weekdays, dinner daily from 5 p.m., and brunch on weekends.
104 Bayard St. (between Baxter & Mulberry streets)
Shay and Ivy
Shay and Ivy, a 112-seat restaurant newly opened in the Flatiron District, serves comfort food from executive chef Bradley Warner. The menu features the Chile Lacquered Halibut, the Grilled Berkshire Pork Chop, and the Amish Free Range Roast Chicken, all prepared with ingredients from local purveyors.
Open for dinner daily, with lunch and brunch to follow.
39 W. 24th St. (between Sixth Avenue & Broadway)
New California-style eatery Blake Lane, conceptualized by owner Suzanna Beall, features health-conscious dishes such as tahini toast with beet tahini, blackberries, and purple basil; and Courgetti, with spiralized squash, basil pistachio pesto, roasted tomato, avocado, and poached shrimp. Dinner features many of the same salad and bowl options, in addition to entrees such as sea trout with green curry, black rice, sautéed greens, herbs, and coconut flakes; and the Savory Porridge with black and brown rice, farro, kabocha, miso purée, and shiitake mushrooms. Black Lane’s executive chef is Diego Moya (formerly of Casa Mono).
Open daily from 8 a.m. to 11 p.m.
1429 Third Ave. (between East 80th & East 81st streets)
Upper East Side
Fields Good Chicken
You won’t find fried chicken at Fields Good Chicken, the restaurant founded by former semi-pro cyclist Field Failing. Like its other two locations, the chicken is antibiotic-free and can be ordered grilled, roasted, or pulled, with sauces like tangy barbeque, maple chipotle, or habanero mango hot sauce. Salads and bowls are also available.
The restaurant follows eco-friendly practices, such as composting and using biodegradable packaging.
Open daily from 11 a.m. to 10 p.m.
148 Madison Ave. (at East 32nd Street)
Nightlife veteran Mino Habib (The DL, Veranda, The Attic Rooftop) has opened Delilah, a new restaurant and lounge.
Executive chef Kevin O’Connell (formerly of Veranda and Pop Burger) has created a dinner menu that features spicy lamb sliders, lobster pita crisps, and filet mignon and grilled chicken skewers. Mixologist Rael Petit (Mulberry Project, Loft 45) has devised the cocktail menu, including large format cocktail punch bowls.
Open daily from 4 p.m. to 4 a.m.
155 Rivington St. (between Suffolk & Clinton streets)
Lower East Side
The Kati Roll Company
The Kati Roll Company unrolls its fourth location, this time in the East Village. Some of the new items at the Kolkata street food–inspired eatery include the Kosha Mangsho Roll, with slow-cooked pulled goat meat wrapped in a freshly made flatbread and finished with red onions, bird-eye chilies, and lime juice; and three more lassi options: Orange Blossom, Kesar Pista (with saffron and pistachio), and Mishti Doi (a take on fermented sweet yogurt with a reduction of date palm sugar).
The restaurant plans to open 40 locations throughout the New York metropolitan area and nationwide by 2020.
Open daily for lunch and dinner.
128 Second Ave. (between East Seventh Street & St. Marks Place)
Chalait has opened a second location in Chelsea Market, offering matcha green tea drinks, specialty coffees, loose leaf teas, and a seasonal food menu.
The menu at this new location introduces a golden latte, made with a turmeric-chai mix made in house, and a smoked salmon tartine with orange matcha cream cheese, capers, red onion, and black sesame. Chalait also makes its own dairy-free milks with almonds and cashews.
Open daily from 8 a.m. to 8 p.m.
At Chelsea Market
75 Ninth Ave. (between West 15th & West 16th streets)