When one restaurant’s doors close, another’s open in fast-paced New York City, and every Friday we’ll fill you in on what opened up around town. This week: A former Smorgasburg bakery opens a brick-and-mortar in Brooklyn, Champagne and fried chicken get paired on the Lower East Side, and Danny Meyer’s new Roman pizzeria opens in the Martha Washington Hotel.
Birds & Bubbles, 100 B Forsyth Street, 646-368-9240
Champagne and fried chicken come together at Sarah Simmons’ Birds & Bubbles. We previewed the restaurant earlier this week and found the charming space a good spot for an intimate meal. The menu covers fried chicken plus Southern sides like pimento cheese croquettes, tomato pie, and biscuits. There are vegetarian options like vegetable curry and rice grits risotto. Birds & Bubbles is open Tuesday through Sunday for dinner.
Botequim, 132 Fourth Avenue, 212-432-1324
Brazilian restaurant Botequim opened last night. Located in the Hyatt Union Square, the restaurant is serving slow-cooked pig, hearth-roasted meats, and more. The cocktail menu includes a variety of caipirinhas and cachaças, and the space features communal tables, loud murals, and floating pendant lights.
Cow and Clover, 291 Kent Avenue, Brooklyn, 718-782-8810
Boasting two wood-burning ovens, Cow and Clover is firing up chicken, short rib burgers, skirt steak, and more. Chef Morgan Shofield’s menu focuses on seasonal ingredients, and the cocktail menu features a number of infused drinks with ingredients roasted in those same ovens.
Marta, 29 East 29th Street
Roman-style pizzeria Marta has opened in the Martha Washington Hotel. The highly anticipated restaurant from Danny Meyer, Nick Anderer, and Terry Coughlin focuses on thin-crust pizza, but also serves serves entrees like beer-braised half-chicken, arctic char, and beef short rib. Marta is also open for breakfast, serving a variety of eggs and toasts.
The Good Batch, 936 Fulton Street, Brooklyn
Located in Clinton Hill, the Good Batch is the brainchild of Anna Gordon (formerly of Marlow & Sons and Diner) and her husband, Steve Hartong. The bakery got its start at Smorgasburg before opening the brick and mortar location yesterday, where the menu includes a variety of cookies, muffins, ice cream sandwiches, and other baked goods.
White Street, 221 West Broadway, 212-944-8378
Opening today in Tribeca is White Street, an upscale American restaurant featuring black leather booths, exposed brick, and elegant chandeliers. Chef Floyd Cordoz (formerly of North End Grill) helms the kitchen; his menu includes dishes like braised short ribs, Hamachi tartare, and wild striped bass.
This article from the Village Voice Archive was posted on September 12, 2014