Restaurants and bars, they come and they go. Here are a few making their debuts and bowing out this week.
Avenue A Bistro Bar, formerly known as Avenue A Sushi, has shuttered after close to 30 years in business.
Four-month-old Carmine Club Café might already be done for. It appears that a city marshal returned the property to its landlord last Monday.
Ducale on the Upper West Side has closed its doors for good.
Belgian restaurant Palatte in Midtown has given up the ghost.
[Mad Park News]
Walle Restaurant & Lounge is the latest by half the team behind Chin Chin. Chris Cheung is at the helm, turning out dishes like foie gras bao and lobster dumplings.
Danny Meyer’s new Untitled in the Whitney Museum will feature a menu by Chris Bradley that includes huckleberry pancakes, chilaquiles, and grilled cheese sandwiches.
Midtown West gets a new Japanese with a French accent. Mr. Robata will serve such small plates as duck breast with foie gras and spicy tuna with escargots.
Sud Vine e Cucina brings Italian fare in a charming setting to Bed-Stuy. For now, at least, the “vine” part is figurative, but you’re welcome to BYO.
East Village vegans will be happy to hear that Cowgirl’s Baking is bringing eggs- and dairy-free cakes, doughnuts, and cookies to the neighborhood.
Two siblings and Employees Only alums are opening Lighthouse, with a menu of casual New American fare, in South Williamsbug.
Yet another fancy burger chain sets up shop on the Lower East Side. Lucky’s Famous Burgers also offers shakes and cane-sugar-sweetened soda.
Daniel Yi’s Salt & Fat in Sunnyside will serve dishes like oxtail terrine with caramelized-onion purée and roasted mushrooms and kombu-cured yellowtail with speck and pickled jalapeños.
The team behind Anella introduces Saint Vitus in Greenpoint, a rock ‘n’ roll bar specializing in local beer, classic cocktails, and sandwiches. [TONY]
Buskers is a new bar in the space formerly occupied by Yama on West Houston. Expect chocolate martinis, sandwiches, and salads.
GMT has arrived in Greenwich Village. The owner describes it as a “British pub meets New York tavern.”
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