Restaurants and bars, they come and they go. Here are a few making their debuts and bowing out this week.
Chiam Chinese Cuisine, known for its tasty dumplings, has shuttered after 19 years in operation in Midtown East.
Orologio in the East Village appears to be on the chopping block. The space is listed as available.
Paladar on the Lower East Side is no more. The red signage has been replaced with a new sign for Imperial Tavern.
Goat Town in the East Village is the latest from Nick Morgenstern, formerly of the General Greene in Brooklyn. The American bistro will specialize in house butchery, curing, pickling, and ice cream.
Compose is bringing a new omakase-style experience to Tribeca. The small 10-seat restaurant will feature a 10-dish tasting menu and an iPad wine list.
Octavia’s Porch is the latest effort by Top Chef alum Nikki Cascone. Expect contemporary, Mediterranean takes on Jewish cuisine.
The much-anticipated follow-up to Sara Jenkins’ Porchetta, Porsena, is finally making its debut. Get excited for pasta mania.
Sprig has taken over the space formerly occupied by the Lipstick Café. Expect Mediterranean dishes like kibbe of wild salmon and lamb meatballs stuffed with feta.
Eduard Frauneder and Wolfgang Ban of Seasonal in Midtown are launching Edi & the Wolf, a downtown version of their contemporary Austrian restaurant, in the East Village.
FishTag, the highly anticipated latest from Michael Psilakis, has made its debut with Ryan Skeen in the kitchen (for now).
Ristorante Asellina brings a Meatpacking vibe to Park Avenue’s Gansevoort Park Hotel. Marco Porceddu, a Vegas transplant, is at the helm.
The popular Socarrat Paella Bar has spawned Socarrat Nolita, featuring a similar paella-focused menu but with much more seating.
Bell Book & Candle, the city’s first and only rooftop-to-table restaurant, has finally arrived. In additional to homegrown produce and fresh herbs, it also blends its own absinthe.
Park Avenue Tavern, a proper sports-bar-meets-gastropub in Murray Hill, is doing craft beer and cocktails by Employees Only’s Billy Gilroy.
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