When one restaurant’s doors close, another restaurant’s doors open in fast-paced New York City, and every Friday we’ll fill you in on what opened up around town this week. This week: two Frenchmen bring crepes to TriBeCa, a Le Cirque alum calls a new kitchen home, and an Indian eatery takes on the Chipotle concept.
Beautique, 8 West 58th Street, 212-753-1200
Former Le Cirque executive chef Craig Hopson has a new kitchen to call home: He and partner Frank Roberts just debuted Beautique, a 125-seat upscale American restaurant with a gilded ceiling and a large crystal chandelier. We talked to Hopson earlier this week, and he told us, “The inspiration for the restaurant and decor was American with French and Italian influences, and that follows over into the menu, which is my thing as well. My training has always been French, but at Le Cirque, I had a lot of Italian influence, too. So my concept is modern American with Italian and French influences.”
By Suzette, 78 Chambers Street, 212-321-2626
Andy Rodrigues and Guillaume Blanchard met in school in France when they were 18 years old. They wanted to open a traditional French creperie, and, eventually, their idea became a reality here in New York City. Located in TriBeCa, By Suzette utilizes the recipes of Rodrigues’ fiancee’s grandmother. The eatery is serving up sweet and savory crepes for breakfast, lunch, and dinner.
Dish, 57-42 Myrtle Avenue, Queens
Ridgewood gastropub Dish is now open. According to their Facebook page, patrons can order “country breakfast, smashed burgers, and delicious BBQ.”
East & West, 70 Tenth Avenue
Located in the Yotel Hotel is East & West, a restaurant that attempts to bring diners flavors from both sides of the globe. The space is modeled after an airport business lounge with communal tables, counter seating, and private meeting areas. East & West is open for breakfast, lunch, and dinner.
Soho Tiffin Junction, 42 East 8th Street, 917-514-8409
Soho Tiffin Junction is attempting to do for Indian food what Chipotle has done for Mexican food: Patrons pick fillings to stuff into a Dosa or onto a bed of lemon rice. The menu is completely gluten-, soy-, and nut-free, and there are five other New York locations of the eatery currently in the works.
This article from the Village Voice Archive was posted on April 11, 2014