The Sentry Flatiron, Atop the Hotel Henri, Opens in the Flatiron District

Headliner

The Sentry Flatiron

A well-appointed rooftop is about as good as it gets when it comes to complying with pandemic protocols while dining out. At this new 18th-floor perch atop the Hotel Henri, the Midtown views are an added bonus. The Sentry is the work of Parched Hospitality, founded by Barry Dry with Tom Rowse and the chef Brent Hudson as partners; the three also own the Hole in the Wall restaurants. Mr. Rowse said the space could be divided to accommodate smaller groups, up to 10, in semiprivate areas. During the day, it’s a club for hotel guests. After 5 p.m., the general public is admitted for drinks and small plates of Impossible sausages, crispy pork with chile paste and fish sauce caramel, and salt-and-pepper squid with fried curry leaves and Kewpie mayonnaise. Drinks are the responsibility of Gates Otsuji and Jeremy Ortiz, who own Controlled Substances, a bar consulting company. (Opens Thursday)

Hotel Henri, 37 West 24th Street, 212-243-0800, thesentrynyc.com.

Opening

Chick Chick

Korean-style fried chicken, seasoned with sweet gochujang, is one of several sandwich options at this new corner spot offering takeout, delivery and outdoor seating. Hot Nashville-style chicken is another. In addition to sandwiches, it also serves fried chicken plates, ramen bowls, fried rice and salads. Alcohol and indoor seating are on the way.

618 Amsterdam Avenue (90th Street), 212-799-1026, chickchicknyc.com.

Somm Cellars Wine & Spirits

This new wine shop, from Jason Jacobeit, the wine director for Bâtard, and Daniel Jung, the head sommelier of Tribeca Grill, is tucked among the new towers of the Waterline Square development on the far Upper West Side. It’s deeply stocked with Burgundies and wines of the Rhône. Prices range mostly from $10.95 to the mid-three figures, though some marquee labels will set you back more than $1,000. (Thursday)

8 Riverside Boulevard (59th Street), 212-333-5400, sommcellarswine.com.

L’Ostal

The chef Jared Sippel, who came to New York, after stints at Frasca Food & Wine in Boulder, Colo., and Quince in San Francisco, to open what became Trattoria Italienne in Chelsea, has decamped for Darien, Conn., where he now lives. It was a pandemic move. His new restaurant, with a name that nods to old French and to L’Oustau de Baumanière in Provence, where he also worked, combines tastes of France (escargots, salmon rillettes, vichyssoise), Italy (burrata, gnocchi, tagliatelle with porcini) and Spain (boquerones). He is also offering a chicken in the style of the Zuni Café in San Francisco. It pays homage to the chef Judy Rodgers, who died in 2013. There is seating indoors and in a courtyard.

22 Center Street (Old Kings Highway South), Darien, Conn., restaurantlostal.com.

Layla

This restaurant in Miami Beach provides Middle Eastern flavors with a focus on the cuisine of the Levant region, but with an unusual twist. It is a partnership with Open Table, the first time the reservation engine has established a restaurant, and is in the Kayak Miami Beach hotel. (Kayak and Open Table are part of the same platform.) Layla’s chef, John Iatrellis, is from Miami. The space offers seating, both indoor and outdoor, overlooking the Collins Canal, and the menu features dips, spreads, small plates and more substantial fare, like a vegetable pot roast and za’atar-spiced chicken. On May 20, to start the South Beach Wine & Food Festival, Ignacio Mattos of Estela and Café Altro Paradiso in New York, will be the guest chef. (Opens Thursday)

2216 Park Avenue (22nd Street), Miami Beach, 844-463-1215, kayakmb.com/restaurant/layla.

Gatsby

Umber Ahmad, the owner of Mah-Ze-Dahr Bakery in the West Village, who opened a branch in Washington, D.C., in September, is getting into the restaurant business. With Knead Hospitality + Design, her partners for Gatsby and the Washington Mah-Ze-Da, she is creating the desserts for Gatsby, a retro, Flapper-era diner the group has opened next door to the bakery. Among her dessert offerings are a cheesecake with fruit and an Oreo cookie crust, a devil’s food cake with chocolate ganache, lemon meringue pie, and a tin roof sundae with hot fudge, peanuts and caramel sauce. (Thursday)

1201 Half Street SE (N Street SE), Washington, D.C., 202-817-3005, gatsbyrestaurant.com.

Chefs on the Move

Grady Kaighn

Fresh pasta is a specialty from this new chef de cuisine at Kindred in the East Village. The restaurant has also installed a more gracious outdoor dining setup, and will be reopening Wednesday with a menu that’s focused on the food of coastal Italy and Crete.

Looking Ahead

Tavern on the Green

The landmark restaurant in Central Park at 67th Street has announced that it will reopen on April 29. The dining rooms will be at 50 percent capacity, as will the outdoor dining areas, the main courtyard, the beer garden in front of the restaurant and the south terrace. The chef, Bill Peet, is returning, and a takeaway window will open on April 30. Reservations are now accepted at 212-877-8684, tavernonthegreen.com.

Closed

Kawi

The Momofuku group has closed its well-received Hudson Yards restaurant and its satellite food shop, Peach Mart. Kawi’s chef, Eunjo Park, will head the kitchen at the new Momofuku Ssäm Bar opening in the Seaport District, replacing Bar Wayo, another Momofuku property, on Pier 17.

Diamond Reef

This Bedford-Stuyvesant, Brooklyn, bar from the owners of Attaboy, with a somewhat tropical theme closed during the pandemic and will not reopen as planned. Dan Greenbaum, a partner, said the building is coming down. He is looking to relocate.

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