Tikka Roll House
Fast-casual Indian eatery Tikka Roll House has just opened in Astoria, Queens, offering Indian cooking from diverse regions of India. Signature dishes include a number of kati rolls—kebabs wrapped in paratha bread, traditionally eaten as street food—as well as dishes like the vegan Rajma bowl, with spiced kidney beans; the Jhinga Bhuna Mirchwala bowl, with spiced shrimp and green chilies; and the goat biryani.
Open daily from noon for lunch and dinner.
34-14 30th Ave. (between 34th & 35th streets)
The Cannibal Liquor House
The team behind The Cannibal Beer & Butcher has opened the adjacent Cannibal Liquor House. You’ll find cocktails, wines, craft beers, vermouth on tap, blended drinks, and boozy milkshakes made with Morgenstern’s ice cream.
“You’ve got to have a little fun with life. I like the juxtaposition of being able to get a classic Negroni right next to an over-the-top Brandy Alexander,” said beverage director Bill Brooks in a press release.
Chef Francis Derby’s takes on American bar food include the Yorkshire Pudding & Braised Veal Cheeks, the Mama’s Burger (a dry-aged burger on Texas toast), and the Bird-ger (a duck and liver burger topped with foie gras, quince mostarda, and frisée).
Open daily from 4 p.m. Brunch is served on Saturday and Sunday.
111 E. 29th St. (between Park & Lexington avenues)
Raw New York
Chef Vincent Chirico has opened Raw New York, a 50-seat restaurant that provides a tailored dining experience in a low-key setting.
The menu consists of seasonal dishes, with an emphasis on protein, low in gluten and dairy and in raw form—for example, lamb tartare with anchovy, hazelnut, and preserved lemon, and Fuji apple carpaccio with fennel and coriander.
The beverage list consists of beers, sakes, and wines—sustainable, organic, or biodynamic—as well as nonalcoholic fruit and vegetable cocktails.
Open daily for dinner.
306 W. 13th St. (near Eighth Avenue)
After offering ayurvedic cooking classes and meal delivery in the East Village for the past decade, chef Divya Alter has opened Divya’s Kitchen.
The vegetarian restaurant offers a menu with dishes that adhere to ayurvedic principles, from the ancient healing system developed in India, but that also makes use of global culinary influences.
Examples of menu items include a vegan, yeast-free pizza bread made with freshly milled spelt flour and vegetables seasoned with Italian herbs; lasagna with broccoli, carrots, and spinach, layered with a béchamel made with almond milk instead of dairy milk; and carob-coconut cake.
Open for dinner Tuesday through Saturday.
25 First Ave. (between First & Second streets)
The Benjamin Restaurant Group has opened its fourth restaurant in 10 years, Benjamin Prime. The 10,000-square-foot restaurant seats more than 200 and has five private dining rooms.
The focus remains on the grill and seafood, and the menu offers new additions such as grilled oysters, grilled scallops on the shell, lobster gratin, and a new tartare section. The restaurant also debuts new lunch items, such as a lobster roll, an Atlantic salmon burger, and a chicken BLT.
A wine loft holds 2,000 bottles, from more than 500 vineyards. Wines by the glass range from $14 to $30, while bottles range from $45 to Romanée-Conti vintage 2013 by the Domaine de la Romanée at $14,900.
Open for lunch, Monday through Friday, and dinner, Monday through Saturday. Lunch service to start Nov. 15.
23 E. 40th St. (near Madison Avenue)