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: the Torrisi team is at it again with a new bar, a Southern restaurant is frying up chicken in the East Village, and a food truck becomes a brick and mortar restaurant in Queens.
Chela & Garnacha, 33-09 36th Avenue, 917-832-6876
Former food truck Mexico Blvd now has its own brick and mortar space. Located in Astoria, Chela & Garnacha is serving up traditional Mexican food in the former On the Nile space.
élan, 43 East 20th Street, 646-682-7105
Chef David Waltuck and co-owner George Stinson, both Chanterelle alums, have taken over the former Veritas space in Gramercy and opened élan. The menu offers items like grilled mackerel, duck breast, and chicken pot pie. The restaurant is open for dinner nightly, and ownership plans to open for lunch and weekend brunch in the coming months.
Lobby Bar, Ludlow Hotel, 180 Ludlow Street, 212-432-1818
The Torrisi team is at it again with Lobby Bar, a high-end cocktail bar located inside the Ludlow Hotel. Thomas Waugh, formerly of ZZ’s Clam Bar, is in charge of the drink menu, and he’s concocting a variety of unique and interesting cocktails. We checked out the place earlier this week and found the Grand Prix — a blend of Japanese Whisky, coconut vermouth, and ras el hanout — delicious, the couches insanely comfortable, and the prices predictably steep (cocktails cost $16).
Root & Bone, 200 East 3rd Street, 646-682-7080
Chefs Jeff McInnis and Janine Booth of the popular Miami-based Southern restaurant Yardbird have made their debut in New York City with Root & Bone. The pair will be serving fried chicken, of course, plus other Southern dishes, including some lighter fare, in a setting that Booth describes as “walking into someone’s dining room or home.” There is also an attached market where grab-and-go items will be sold. Root & Bone is now open until midnight on weekdays and 2 a.m. on weekends.
This article from the Village Voice Archive was posted on July 7, 2014