Openings: Stinger, Cafe Americano, Guadalupe Inn, Mela East, Whit’s End at Riis Point

October 24, 2016 1:13 pm Last Updated: March 8, 2018 5:23 pm

Stinger Cocktail Bar & Kitchen 

Chef Todd English has introduced his first cocktail-focused concept, The Stinger Cocktail Bar & Kitchen, at The InterContinental Hotel in Times Square. Both the cocktail and the food menus make use of honey produced from the hotel’s rooftop beehives.

The cocktail program was curated by Francesco Lafranconi, a leading mixologist. Examples include The Stinger, made with Grey Goose Le Citron Vodka, Yellow Chartreuse herbal liqueur, and lemon juice, and finished with housemade demi-sec mead foam and fresh honeycombs; and punch bowl cocktails such as the Honeyed Rum Punch, made with Bacardi 8 Year Old Rum, housemade black tea demerara syrup, lime juice, rooftop honey, and Peychaud’s Bitters.

The cocktails are meant to complement the food menu of elevated comfort fare like Buffalo Chicken Lollipops, Truffle Honey Shrimp Dumplings, and Truffle Mac ‘N Cheese.

Open daily from 11:00 a.m. to 1:00 a.m.

At the InterContinental New York Times Square Hotel
300 W. 44th St. (between Eighth & Ninth avenues)

Cafe Americano

A cocktail bar by night and a cafe by day, Cafe Americano is the latest concept from restaurateurs Tom and Anthony Martignetti (The East Pole, Pizza Beach).

“As Upper East Side residents, Tom and I feel we have captured exactly what the neighborhood has needed for a while,” said owner Anthony Martignetti in a press release. “Cafe Americano will be a great destination for people to enjoy, whether meeting friends for coffee and breakfast, a drinks date or nightcap after dinner, or pre- and post-benefit cocktails.”

An all-day menu offering breakfast and lunch features grapefruit with bee pollen, poached eggs with whipped ricotta and pesto; avocado toast with poached egg and a housemade sriracha sauce; and other healthy selections, such as salads. The executive chef is Joseph Capozzi of The East Pole. 

The cocktail menu includes a spritz section, and limited edition wines are available by the glass.

Open daily from 7 a.m. to 1 a.m.

Cafe Americano
964 Lexington Ave. (between East 70th & East 71st streets)
Upper East Side

Guadalupe Inn

Guadalupe Inn is the latest addition to Bushwick’s dining scene. The restaurant from chef and owner Ivan Garcia (Mesa Coyoacán, Zona Rosa) is named after a neighborhood in Mexico City, where he was born.

The menu features dishes such as Flor de Calabaza Rellena (beer-battered squash blossom, queso fresco, grilled corn, epazote, and dark plum mole); Pollo Rostizado (roasted spring chicken, mango and jalapeño salsa, cactus salad, and tortillas); and Ceviche de Coliflor (charred cauliflower ceviche, tossed with tomato, red onion, cilantro, avocado, sweet potato, olive oil, and lime). Desserts include churros filled with goat milk caramel and the Dúo de Helados Verdes (two green ice creams made from cactus leaf and pistachio).

The cocktail list is based on tequila and mezcal, with Mexican takes on the classics, such as the Fall Fashioned, with Casa Noble Reposado tequila, applejack, spiced pear, and aged bitters.

Open daily from 5 p.m. to 2 a.m.

1 Knickerbocker Ave. (at Johnson Street)
Bushwick, Brooklyn

Mela East

Mediterranean restaurant and bar Mela East has opened on the Upper East Side, helmed by executive chef Ayumu Matsuda. The menu features seasonal pasta dishes, such as agnolotti filled with kabocha squash, fresh sage, pumpkin, and wild mushrooms and entrees such as wild branzino, baked whole, served with tomatoes, zucchini, olives and herbes de Provence.

Wines are available by the bottle or by the glass.

Open daily for dinner from 5 p.m.

1496 Second Ave. (at East 78th Street)

Whit’s End at Riis Point

(Donnie Nicholson)
(Donnie Nicholson)

At his new Rockaway Beach pizza outpost, owner and executive chef Whitney Aycock will add his Caribbean and Southern influences to his Italian training. New items will include conch fritters recalling his Jamaican childhood and crab cakes inspired by those he encountered in North Carolina.

Beyond wood-fired pizzas, Aycock will offer nose-to-tail dishes and handmade pastas. Expect pasta-making classes, family dinners, and a chef’s table.

Open Thursday through Monday, 5 p.m. to 10 p.m., with longer weekend hours during football season. Brunch is offered Saturday and Sunday, from 11 a.m. to 3 p.m.

16702 Rockaway Beach Blvd.
Rockaway Beach, Queens