Openings: 21 Greenpoint, Farmer & the Fish, Matte Bento, Akashi

October 9, 2016 2:21 pm Last Updated: March 8, 2018 5:23 pm

21 Greenpoint

Whole Roasted Porgy. (Gabi-Porter)
Whole Roasted Porgy. (Gabi-Porter)

At 21 Greenpoint, ingredients are sourced from 150 local purveyors, contributing to a menu that evolves on a daily basis.

Chef Sean Telo, who was hired by owners Sydney Silver and Homer Murray, comes from the James Beard-nominated Miller Union in Atlanta, and Extra Fancy in Williamsburg. The menu includes Steak Tartare on Roasted Marrow Bone; Fried Late Summer Eggplant with hot pepper oil and goat’s milk yogurt; and large format dishes like Hudson Valley Foie Fried Rice with linguica sausage, Portuguese allspice, and eggs.

Open for dinner Tuesday through Saturday and all day on Sunday, with a series that serves dishes from unused ingredients from the previous week.

21 Greenpoint Ave. (at West Street)
Greenpoint, Brooklyn

Farmer & the Fish

Strip. (Courtesy of Farmer & the Fish)
Strip. (Courtesy of Farmer & the Fish)

An outpost of the Westchester County restaurant Purdy’s Farmer & the Fish has opened in Gramercy.

Co-owner and chef-farmer Michael Kaphan offers a menu that includes an extensive raw bar, and entrees such as Warm Bone Marrow and Lobster Roll, Whole Steamed Montauk Sole, and side dishes such as Sherry-Roasted Turnips.

More than three-quarters of the produce comes from their 5-acre farm located in North Salem. Seafood will be sourced from Down East, the sustainable whole distribution company of founding partner Edward Taylor.

Opens daily at noon.

245 Park Ave. South (between 19th & 20th streets)

Matte Bento

(Courtesy of Matte Bento)
(Courtesy of Matte Bento)

The new casual, 18-seat restaurant, opened by chef Matt Redington, offers Asian-inspired dishes in a box. Breakfast items include Sweet Potato Waffle and Chicken Karaage Sandwich; “Omurice” Mushroom Fried Rice Omelette; Biscuits and Berkshire Pork Gravy; and Sweet and Savory Granola.

Lunch and dinner dishes include donburi, chirashi, onigiri, and three types of fried chicken sandwiches—the Karaage, with creamy karaage sauce; the Hempy, with katsu sauce and havarti cheese; and the Curry, with coconut curry.

Japanese canned iced coffee, smoothies, and a tea and matcha program from In Pursuit of Tea are available. Desserts and cookies are from Milk & Cookies Bakery.

Open daily from 11 a.m. for lunch and dinner. Breakfast service will start in mid-October.

516 Hudson St. (between Christopher & West 10th streets)
West Village


Kelp-Marinated Marble Flounder Sashimi with Uni Powder. (Brent Herrig Photography)
Kelp-Marinated Marble Flounder Sashimi with Uni Powder. (Brent Herrig Photography)

After more than 25 years of culinary experience in Japanese cooking, including serving as sushi chef at Sushi Yasuda and chef de cuisine at Sushi Nakazawa, Yoichi Akashi has opened an eponymous restaurant.

Located in the West Village, Akashi exclusively serves omakase kappo, a multi-course menu that is determined by the chef, according to seasonal availability. The restaurant sources fish daily from Japan and from within the United States. The setting is intimate, with 10 seats at the sushi counter, eight table seats, and a private dining room that seats up to 10. The beverage menu offers a variety of wines and sakes, including warmed sakes during the colder months.

Open Monday–Saturday from 5:30 p.m. to midnight, with two seatings.

14 Christopher St. (at Gay St.)
West Village