Openings: Sahib, Mew Men, Prova Pizzabar, RoundHouse

October 9, 2016 2:29 pm Last Updated: March 8, 2018 5:23 pm


(Courtesy of Sahib)
(Courtesy of Sahib)

Sahib, the newest restaurant from Michelin-starred chef Hemant Mathur, has opened to offer cuisine in the Kashmiri wazwan tradition, a multicourse meal focused on meat dishes. 

The menu is divided into the following sections: Chicken, Lamb & Goat, Fisherwoman’s Catch, and Vegetarian. Examples of dishes include Rista, Kashmir-style lamb meatballs in saffron gravy, and Sahib Dal, the restaurant’s signature black lentils coated in fresh herbs. Classic and creative takes on naan are offered, including chili cheese and sweet potato.

Open daily for lunch from noon and for dinner from 5 p.m.

104 Lexington Ave. (between East 27th & East 28th streets)
Rose Hill

Mew Men

Veggie Tantan. (Courtesy of Mew Men)
Veggie Tantan. (Courtesy of Mew Men)

The Hand Hospitality Group (Izakaya Mew, Her Name is Han, Atoboy) is opening a 39-seat ramen restaurant in the West Village.

The menu features five types of ramen, all made without the addition of MSG: the signature Shoyu-Chintan, topped with pork chashu, chicken chashu, scallions, and marinated snow peas; the salty and creamy Shio-Paitan, available in a chicken or seafood broth; the spicy Kara-Shoyu; the soup-less Maze-Men Truffle, warm noodles tossed in truffle oil; and the Veggie-Tantan made with three types of miso.

The culinary director is Hiroshi Hiraoka, who worked at Ippudo in Japan for 12 years and opened his own ramen shop, Q-Ramen, in Sapporo City. Instead of using traditional pork bone broth, Hiraoka makes use of chicken broth made from locally sourced chickens.

Mew Men also offers some small dishes including Kara Age, with chicken that’s been marinated for over 24 hours, then rolled in cornflakes, deep-fried, and served with an onion sauce.

Open Tuesday through Sunday for lunch from 11:30 a.m. to 3 p.m. and for dinner from 5:30 p.m.

7 Cornelia St. (near West Fourth Street)
West Village

Prova Pizzabar

(Courtesy of Prova)
(Courtesy of Prova)

Drawing from her Neapolitan background, food personality and restaurateur Donatella Arpaia has opened Prova Pizzabar, teaming up with master pizzaiolo Giuseppe Manco to offer a square pizza, made by using polselli flour and a three-day dough proofing process. Prova is the latest concept on the dining concourse at Grand Central Terminal. 

The menu also offers pastas, salads, strombolis, sandwiches made with focaccia, and dessert.

Prova Pizzabar is the only venue on the lower level of the dining concourse to have a full liquor license; wines and cocktails can be packaged to go.

Open daily from 11 a.m.

Grand Central Terminal, Lower Concourse
89 E. 42nd St.


Tuna Poke. (Michael Tulipan)
Tuna Poke. (Michael Tulipan)

Located in Balsley Park, RoundHouse offers a mashup of Asian and Mexican street fare. The Hell’s Kitchen kiosk, which had been vacant for three years, offers dishes such as the tuna poke taco, with tuna tartare, avocado crema, sesame seeds, and crispy shallots; the Korean-accented pork taco with gochujang; the short rib burrito with avocado crema and chili oil; and a vegan mushroom burrito, inspired by the flavors of a banh mi sandwich.

RoundHouse is a project of restaurateur Emanuel Kaliontzakis, owner of Kilo in Hell’s Kitchen, and Kilo chef Joel Jester.

Seasonal outdoor seating is available. Open daily from 11:30 a.m. until park closing.

In Balsley Park
866 Ninth Ave. (at West 57th Street)
Hell’s Kitchen