Recent openings in New York City.
The Park South Hotel is now home to Covina, the new restaurant from chef Tim Cushman and restaurateur Nancy Cushman.
Featuring seasonal American fare, the menu is also influenced by coastal Mediterranean cuisines. Small plates include the Covina Hummus with warm sprouted chickpea, olive oil, and seasonal vegetables; Hungarian Fry Bread with house smoked salmon, kefir ranch, and fresh herbs; and Asparagus “Cacio e Pepe,” with shaved asparagus and pepper. Cushman also serves entrees such as Lamb Kofte Skewers with charred garlic yogurt, sumac, parsley, and onion; and Wood Grilled Grass Fed Dry Aged Rib-eye with uni butter.
The wine list includes smaller producers and lesser known varietals. A separate take away section, named Covina Café, will be open daily, offering pastries and sandwiches, as well as Counter Culture Coffee.
Open daily for dinner from 5:30 p.m. Lunch and brunch service to follow.
127 E. 27th St. (between Park & Lexington avenues)
A seasonal 10-course kaiseki tasting menu is the center of the new Teisui restaurant—one that is focused on “yakitori” (grilled items).
Diners seated at the dark stone counter get prime views of the working chefs, who create delicate dishes such as a Yakitori Chicken Breast served with a peppery arugula sauce and a sweet beet-based sauce, or the Ishiyaki Teisui soup, boiled with heated stones from Mount Fuji.
The beverage list includes more than 100 wines and sakes.
Open daily for dinner from 5:30 p.m.
246 Fifth Ave. (entrance on 28th Street)
Jorge Guzman Hospitality Group, the restaurant group behind Black Ant, Ofrenda, and the new Cafe Bamba, has opened Temerario in Chelsea.
The food menu pays homage to the street food of Mexico and to chef Mario Hernandez’s home, Cuernavaca.
Signature dishes include: Elote Fries (fried baby corn, cotija cheese, chipotle aioli); Chicharron de Carrito (tuna, chorizo, avocado aioli, chile de arbol); and the El Temerario (La Negra) Burger (with chile ash brioche, short ribs, Negro Modelo morita glaze, manzano cream, and crispy fries).
The beverage menu includes small-batch agave spirits, and cocktails such as One Night in Tijuana (mescal, housemade ginger beer, lime juice, guava fruit purée, agave syrup and cucumber).
Open daily dinner and brunch on weekends.
198 Eighth Ave. (at 20th Street)
Birch opened its latest outpost this week in Lower Manhattan in the New York by Gehry building. It is the company’s seventh coffee shop.
The latest in Birch’s collection of coffee shops features new technology—the Sanremo Opera espresso machine, which was the first espresso machine to be designed by champion baristas, designers, and coffee industry technicians, allowing for more control over the espresso brewing process.
8 Spruce St. (entrance on Beekman Street)