It may not feel like spring in New York, but there are a handful of restaurants and bars slotted to open soon to cater in the season. We’re most excited about Paulie Gee’s Slice Shop, which promises that it’s opening any day now. We’re keeping our fingers crossed that Grimm will open their brewery in East Williamsburg soon too. Here are some others we’re looking forward to trying.
Grub Street tells us about Okozushi, Bar Beau and Di An Di:
367 Graham Ave., Williamsburg
If you’ve ever had the serene pleasure of starting off your day with a seafood-centric Japanese breakfast at Yuji Haraguchi’s Okonomi restaurant, you’re already practically jumping up and down and clapping your hands over news of his latest venture: a ten-seat, walk-ins-welcome, takeout-ready sushi restaurant five blocks away from his pristine gem of a fish market Osakana.
61 Withers St., Williamsburg
Claire Chan, the owner of The Elk coffee bar in the West Village, expands to Brooklyn with a new spot dispensing Parlor-roasted brews by day, craft cocktails and small plates by night. Chef-consultant Gil Calderon (late of the Meat Hook and Foster Sundry) has assembled a menu with influences both Asian and New Age (boneless wings with dried shrimp, gochujang, and tiger salad; malted almonds tossed with spirulina and turmeric). And one wouldn’t be a shape-shifting all-day café-slash-cocktail bar without a visual identity honed by the MP Shift, the team who designed De Maria.
Di An Di
68 Greenpoint Ave., Greenpoint
The An Choi crew expands to Greenpoint with a new restaurant specializing in Vietnamese soups and especially pho. The name means “Let’s go eat,” and chef Dennis Ngo’s menu provides lots of enticing opportunities to do just that, from the signature beef noodle soup served with a poached egg and a fried cruller to a dessert of shaved ice with pandan jelly, yellow and red beans, and seasonal fruit.
Eater has us excited about a crazy-sounding Scandinavian joint from Mads Refslund:
Chef Mads Refslund helped start the Nordic food craze in New York while a chef at Acme, and now, he’s embarking on an idiosyncratic-sounding solo project themed around “fire and ice.” The new, to-be-named restaurant in Williamsburg will seat about 80 people and will be stocked with a huge iceberg to serve raw foods. Refslund, who was one of the founding chefs at Copenhagen fine dining stalwart Noma, expects the food here to be clean, simple fare. 93-99 North 10th St., between Wythe Avenue and Berry Street, Williamsburg
Zagat lists two that weren’t on our radar, Chicha and Republic of Booza:
From the couple behind Little Muenster comes this new Nicaraguan restaurant and bar in Bushwick. Inspired by chef-owner Vanessa Palazio’s heritage, the menu focuses on Nicaraguan street food with drinks (such as rums on tap) curated by Marshall Altier (Rose.Rabbit.Lie in Las Vegas). 198 Randolph Street, Brooklyn
Republic of Booza
The predecessor to ice cream, booza is a centuries-old frozen dairy-based dessert. This Williamsburg shop will be serving the ancient recipe in modern, globally inspired flavors like Salted Oreo and Chufa de Valencia. 76 North 4th Street, Brooklyn
Speaking of dessert, Bushwick is getting an Odd Fellows outpost:
For those of us who trek to OddFellows in Williamsburg for our fix of inventive ice cream flavors and the smell of fresh waffle cone, the journey will soon be markedly shorter here in Bushwick. Food & Wine reports that the experimental ice cream empire will open a factory and old-fashioned soda fountain at 379 Suydam St.