Data Entry Services
Hotel Griffou has opened in the space formerly occupied by Marylou’s. It features dining areas a little below street level, including one that looks like an artist’s studio. The kitchen, helmed by Jason Michael Giordano, turns out old-timey-style dishes, such as lobster thermidor.
The newly opened Standard Grill is made up of “an outdoor, brickwork sausage-and-beer grotto… a blonde wood full bar, and a white tablecloth dining room with vaulted ceilings and blood red banquettes.” Expect grilled salmon steak, rigatoncini pasta, and classic steak frites on the menu.
Piccola Cucina opens tonight, with Sicilian chef Philip Guardione, formerly of Four Seasons in Milan, at the helm. Modern twists on Italian classics include arancino (rice and peas fritter), Steak Napoleon (filet mignon layered with tomatoes, bread crumbs, mozzarella, and zucchini), and panna cotta served with a bellini fruit cocktail.
Neapolitan transplant and ex-I Trulli chef Roberto Patriarca turns out fresh-made pasta at the newly opened Spina. Signature dishes include orecchiette with rabbit ragu, maccheroncini with zucchini, shrimp and saffron, and Neapolitan lasagna.
Tet, a Vietnamese joint in the East Village, appears to have been shuttered just a year after opening. Its telephone has reportedly been disconnected.
[Zagat via Eater]