Food

Open & Closed

by

Tonda opened in the former E.U. space featuring a fancy revolving wood-burning pizza oven. Bob Giraldo and partner Luigi Comandatore of Bread Tribeca are at the helm.
[Grub Street]

Harbour, a seafood joint on Hudson headed by Chef Joe Isidori, will serve up urban market cuisine, affordable wines and signature cocktails using Hazelnut Spice Rum, Pink Gin and artisanal sodas.
[Eater]

Baoguette Café, a branch of the popular sandwich shop opened in what was once Bamn. Another Baoguette is set to open in April with a noodle shop called Pho Sure in the back.
[NY Times]

Kajitsu, a Shojin restaurant in the East Village, has soft opened, with Chef Masato Nishihara incorporating American produce into his set menus.
[Grub Street]

P*ONG, Pichet Ong’s restaurant has closed. Batch, the sister bakery next door, will remain open.
[Eater]

After about a decade in business, Good World on the lower Lower East Side will close its doors to make way for a new condo development.
[Grub Street]

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