Health

Wan Wan, Focusing on Regional Thai Fare, Opens in NoLIta

Headliner

Wan Wan

Erika Chou, who owns Wayla on the Lower East Side and Kimika in NoLIta, has added this Thai restaurant to her portfolio, in partnership with Tom Naumsuwan, a Bangkok native, who will be the executive chef. In a setting with exposed brick, velvet banquettes, an Art Deco chandelier and touches of gold leaf, he will focus on regional Thai dishes, especially from Phuket, where there is a Chinese influence. On the menu are taw hu tod, a tofu dish with spicy peanut sauce; nun gai tod (crispy chicken skin with garlic and salt); moo tod nam pla (fried pork belly glazed with fish sauce); and a number of noodle dishes, like mee hok kien (stir-fried yellow noodles with mushrooms, scallions and fried kale). Cocktails like a pandan colada share the drink list with nonalcoholic choices, including the koh emerald, a refresher made with cucumber juice, makrut lime, dill, mint and soda.

209 Mulberry Street (Spring Street), wanwannyc.com.

Opening

Saito

Daisuke Nakazawa, who was the highly regarded chef of Sushi Nakazawa in the West Village and in Washington, D.C., and is now an owner of the restaurants, has opened a sake bar with his executive chef, Hitoshi Fujita, known as Jin. A limited menu featuring seafood, especially uni, accompanies wine, beer and 60 sakes in an intimate, 18-seat dining room with a 10-seat bar to open later. The chef is Daniel Tun Win.

72 Kenmare Street (Mulberry Street), 646-590-2969, nycsaito.com.

Bica

Carlos and Victor Pedro own this cafe serving breakfast and lunch. Their father, Alfredo, founded Ipanema, a Brazilian restaurant on West 46th Street that closed last year after years of business. Ipanema will reopen soon, adjacent to Bica, which serves chicken croquettes, empanadas, sandwiches with mortadella piled on Brazilian pão bread, piri piri chicken and pastries like pastel de nata. The setting is at once tropical with rattan furniture, and traditionally decorated with Portuguese tiles.

3 West 36th Street, 212-730-5848, ipanema.co.

Mission Sandwich Social

A native of Flushing, Queens, of Chinese and Korean background, Brian Tsao lived in China, graduated from the Culinary Institute of America and was the chef de cuisine at Beauty & Essex. He has now turned his attention to inventive sandwiches that nod to his roots, with combinations like Peking turkey with Cheddar and hoisin sesame dressing, and Korean barbecue short ribs with mozzarella, kimchi, French fries and gochugaru. Latin American, Mexican and classic American subs like the Bensonhurst, which takes its cue from chicken Parm, are also on the menu. He’s having a local bakery make San Francisco Dutch Crunch bread, a white roll with a crisp coating of rice flour, for his sandwiches.

326 Bedford Avenue (South Second Street), Williamsburg, Brooklyn, 347-529-5328, missionsandwich.com.

Omakaseed

A sushi counter serving a 15-course omakase of plant-based items only ($85 plus tax and tip) has been added to Plant Bar, a vegan bistro and lounge in NoMad. SimpleVenue, the hospitality group behind Sushi by Bou, is collaborating with the Vegan Warrior project to run it. (Opens Friday)

Plant Bar, 1204 Broadway (30th Street), 347-997-1615 (text only), omakaseed.com.

Champers Social Club at Feste

Brenna Gilbert, the founder of Festive & Co., a party- and event-planning service, has opened Feste, a storefront where she will consult and sell items for entertaining at home. Tucked inside is a new Champagne bar, Champers Social Club. Bar snacks like chicken liver mousse, deviled eggs, dips, tinned sardines and raw bar items are served. The chef, Connie Chung, advised on the menu. Sparkling wines start at $10 by the glass and at $50 by the bottle; there are a few still wines by the glass. (Thursday)

39½ Crosby Street (Broome Street), champerssocialclub.com, lovefeste.com.

DoorDash Kitchens

The delivery specialist DoorDash has added a small food hall to its Downtown Brooklyn kitchens, something the company has done elsewhere. Open are Domodomo for Japanese fare, especially hand rolls; Kings Co Imperial for Chinese; Pies ‘n’ Thighs for Southern food; and moonbowls, which serves gluten-free Korean food. Little Caesars pizza and others are coming soon. Food can be ordered for pickup or delivery, and there is a seating area, a first for DoorDash Kitchens.

383 Bridge Street (Willoughby Street), Downtown Brooklyn, doordash.com.

Blue Ribbon Sushi Bar & Grill’s Roof Deck

This 15th-floor rooftop for drinking and dining on sushi and grilled items (like what’s served in the restaurant on the hotel’s ground floor) has opened for the season.

6 Columbus Hotel, 308 West 58th Street, 212-397-0404, blueribbonsushibarandgrillnyc.com.

Nusr-Et Steakhouse

The chef Nusret Gokce, known as Salt Bae for his flair for applying salt to steaks, is opening a second New York edition of his restaurant — fittingly, in the meatpacking district and complete with a small butcher shop inside. (Saturday)

412 West 15th Street, 718-425-6922, nusr-etus.com.

Edith’s Eatery & Grocery

Elyssa Heller’s homage to Jewish cooking around the world opened in January and has now added dinner service with dishes like pickled mackerel, Sephardic sweet potato curry, beef tongue amatriciana with homemade pasta, grilled shawarma lamb ribs, holishkes layered cabbage with mushrooms, and sweet kugel. (Friday)

312 Leonard Street (Conselyea Street), Williamsburg, Brooklyn, 718-316-6056, edithsbk.com.

Chefs on the Move

Orlando Soto

With an engineering degree from the University of Puerto Rico, Mr. Soto, who also studied at the Institute of Culinary Education, will come up with dessert creations as the new executive pastry chef at Le Bernardin.

Roberto Santibañez

Through May 22, this Mexican chef and restaurateur is collaborating with Emmy Squared Pizza to create La Mexicana, a Detroit-style pizza topped with chorizo, ground beef and jalapeños, and striped with tomatillo sauce. It is served at all Emmy Squared Pizza locations.

Looking Ahead

Frankies Spuntino Nashville

Frank Castronovo, Frank Falcinelli and John Burns Paterson plan to open an outpost of their Carroll Gardens, Brooklyn restaurant in the Laurel & Pine development in East Nashville in January. CHRISTINA MORALES

frankiesspuntino.com

One Fifth

In taking over the ground-floor restaurant at 1 Fifth Avenue that was Otto Enoteca, Marc Forgione is looking back by restoring the restaurant’s original name. His approach will be Italian with an emphasis on local ingredients and with input from his father, Larry Forgione. The restaurant is to open this summer.

1 Fifth Avenue (Eighth Street).

Maverick’s Montauk

Vanessa Price, a sommelier and the author of “Big Macs & Burgundy,” and the chef Jeremy Blutstein, who has been working on the East End of Long Island, will open this restaurant overlooking Fort Pond in June. The menu by Mr. Blutstein will be based on local ingredients.

51 South Edgemere Street (South Edison Extended).

Southold Social

The chef François Payard aims to open this bistro on the North Fork of Long Island on May 26. Meats, seafood and produce from local sources will define the menu. He plans to season his lobster roll with Espelette pepper and serve his burger “au poivre.” The wood-beamed space, on two levels, was recently renovated and will have a dining room, bar and tented outdoor patio. Adam Lovett is Mr. Payard’s partner and will run the restaurant.

56125 Main Road (Cottage Place), Southold, N.Y.

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