headliner
sandro
Chef Sandro Fioriti has owned a restaurant named after him in New York since 1985. Now, at 74, he is nonetheless making pasta in a brand new location. He opened the primary with the assistance of Tony Might at 420 East 59th Avenue, previously occupied by the luxurious Palace. (Now it is Morso de Pino Luongo.) Then, in 2006, after a couple of tentative gigs, he opened his Higher East Aspect venue at 306 East 81st Avenue. That restaurant closed in February and moved to East 86th Avenue, in what was previously Little Frog. Always he was famous for his delicacies, impressed by his native Umbria and Rome, the place he was skilled, lengthy earlier than Roman meals reached its present prominence in New York. Now he’s joined by his son Sandro Fioriti Jr., who runs the restaurant, together with his father within the kitchen making ready his well-regarded spaghetti al limone, rigatoni amatriciana, cacio e pepe, fried artichokes and hen cacciatora alla romana. The youthful Mr. Fioriti, who has been concerned for the previous eight years, stated the menu was basically the identical because the one on 81st Avenue, with the kitchen and eating room employees transferring as nicely. There are 56 seats in a considerably formal room with a big bar, white linens, and white brick partitions.
322 East 86th Avenue, 212-288-7374, sandrosrestaurant.com.
Opening
ju qi
Han Tong, who began this chain with a 16-table restaurant in Beijing in 2002, has expanded it to greater than 20 shops, principally in Beijing, with one every in Sydney, Australia and now New York. The design relies on the standard hutong neighborhoods of Beijing however with refined, even imperial touches. The intensive menu contains braised pork tendon soup with spring onions, fried tofu, shredded potatoes sautéed with leftover butter, cucumber salad, hair tail rolls, hare-shaped mashed potatoes, in addition to crowd-pleasers like candy and bitter quick ribs. , kung pao hen and candy and bitter soup.
133-36 37th Avenue, #F10 and G17 (Prince Avenue), Flushing, Queens, 929-608-9797, juqiusa.com.
lion 1909
Along with her father, Robert Mnuchin, one of many founders of the Mayflower Inn & Spa in Washington, Conn., Valerie Mnuchin is opening this restaurant on Shelter Island. She named it after her grandfather Léon Mnuchin, who spent summers within the space. A former financial institution constructing close to fashionable Crescent Seaside, it now has rustic magnificence with uncovered brick, wooden beams, a excessive ceiling, and a working wood-burning fire. A pergola shelters the surface patio. Government Chef Mason Lindahl appears to Provence and Italy for inspiration. Heirloom tomatoes with aioli, tomato basil strozzapreti, roast leg of lamb and native striped sea bass garnished with Picholine olives, lemon and peperonata are on the menu. (Opens Thursday)
29 West Neck Street (North Menantic Street), Shelter Island, New York, 631-749-9123, leon1909.com.
