Restaurant openings around NYC:
Kossar’s Bagels & Bialys
Kossar’s has reopened after a four-month renovation, with some new options. Unlike in the past, customers can now choose spreads for their bagels or bialys, including butter, cream cheese, peanut and almond butter, hummus, and various smoked fish and salads. The cream cheeses are now made in-house under its own brand, “Schmears.” Babkas are still available, along with rugelach, hamentaschen, and black and white cookies.
Sandwiches can also be found on the new menu, such as the Yenta (whitefish salad, pastrami salmon, lettuce, tomato, red onion and shaved celery) and The White Hot (whitefish salad).
Kossar’s has also launched a new e-commerce website, with delivery nationwide. The bakery has been in operation since 1936.
Open daily, 6 a.m. to 8 p.m.
367 Grand St.
Restaurant and cocktail bar The Regal recently opened next to the Williamsburg Bridge, bringing bistro favorites and spins on diner classics. The restaurant is a project from the team behind Hotel Chantelle.
Executive chef Seth Levine will serve dishes such as Spanokopita Soufflé, French Onion Grilled Cheese, and Street Steak & Eggs, as well as spiked milkshakes.
Cocktails include the Spitfire (sotol, pineapple, lime, jalapeño-infused agave) and the Powder Keg (barrel-aged rye, cinnamon clove syrup, apple cider, lemon).
The Regal will be open until late (until 5 a.m. Thursday through Saturday).
“We definitely think we’ll be seeing our industry friends end their nights with us,” Levine said in a press release.
Open Wednesday through Saturday for dinner and late night dining; open Saturday and Sunday for brunch. Will be open daily starting in the spring.
163 Hope St., Brooklyn
Le Pain Quotidien has launched Le Botaniste, an organic, plant-focused, “apothecary-inspired” concept. Design details are meant to evoke an apothecary, from white lab coats to glass tincture bottles.
Alain Coumont, CEO and chief creative officer of Le Pain Quotidien, said he was conscious of how diets affect health and the environment.
The menu is entirely organic. Starters include Super Seed Avocado with flax, sesame, and masala salt and Seaweed Tartare with ginger and buckwheat crisp. Examples of entrees are the Dirty Noodle Soup with tofu and leeks, and Joe’s Smashed Potato with wild mushroom gravy and pickled vegetable. Natural wines are also offered.
Open daily, 11 a.m. to 9 p.m.
833 Lexington Ave. (between 63rd & 64th streets)