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Tavern on the Green Adds a Beer Garden
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TAVERN BEER GARDEN On a brick patio bordering the western side of Tavern on the Green in Central Park, there is now a beer garden with picnic tables and benches. The executive chef, John Stevenson, mostly sticks to tradition with a menu of potato pancakes, cucumber and dill salad, a soft pretzel with mustard, a bratwurst dog with sauerkraut and chicken schnitzel on a pretzel bun. Spaten lager from Germany, Hoegaarden from Belgium and Budweiser are served by the pint and the pitcher: 67th Street and Central Park West, 212-877-8684, tavernonthegreen.com.
Opening
HUGO & SONS A mix of French and Italian fare is served in a building with history: It was once a butcher shop, then an artist’s studio. The chef, Andrea Taormina, and his wife, Rebecca Tory, who own the restaurant, have also opened a little pizzeria on a side street: 367 Seventh Avenue (11th Street), Park Slope, Brooklyn, 718-499-0020, hugoandsons.com.
MARCHA COCINA-BAR This is a branch of a Washington Heights spot for tapas and cocktails with South American verve: 111 Avenue C (East Seventh Street), 646-781-9147, marchanyc.com.
OLEANDERS In February, the chef Paul Liebrandt closed the Elm, his highly praised restaurant in the McCarren Hotel in Brooklyn. Joe Carroll of St. Anselm and Fette Sau and Francesco Panella of Antica Pesa have reopened the room, now in a throwback fern-bar style with faux Tiffany fixtures. Kevin Chojnowski, who was at Public and Willow Road, turns out updates of clams casino, pasta primavera, beef Wellington, Waldorf salad and baked alaska: 160 North 12th Street (Bedford Avenue), Williamsburg, Brooklyn, 718-218-7500.
ROSE’S Having closed Marco’s, Francine Stephens and Andrew Feinberg have installed a neighborhood bar in the space. Mr. Feinberg sends out plates of fried olives, cheese toast, egg and mushroom sandwiches, spit-roasted pork and burgers with fries. (Opens Wednesday): 295 Flatbush Avenue (Prospect Place), Prospect Heights, Brooklyn, 718-230-0427, rosesbklyn.com.
SESSANTA John McDonald has added this hotel restaurant with coastal Italian fare to his SoHo holdings, which include Lure Fishbar and B&B Winepub. The chef, Jordan Frosolone, formerly at Hearth and Momofuku, will serve dishes like sausage meatballs dressed with honey; grilled swordfish with artichokes; and fennel tortelli with pine nuts and fried sardines. Mr. McDonald has also opened the Gordon Bar on the second floor (Thursday): Sixty SoHo Hotel, 60 Thompson Street (Spring Street), 212-219-8119, sessantanyc.com.
SPARROWFOODS CO. Ryan Tate, who was the chef at Le Restaurant in TriBeCa (which won two stars from Pete Wells in 2013 and one Michelin star), has teamed up with John McCarthy, the chef and owner of the Crimson Sparrow in Hudson, N.Y., to form this company, which highlights their tasting menus. Their opening salvo is a couple of eight-course pop-up dinners influenced by Japan: June 1 at Delaware and Hudson, 135 North Fifth Street (Bedford Avenue), Williamsburg, Brooklyn; June 2 at Grindhaus, 275 Van Brunt Street (Pioneer Street), Red Hook, Brooklyn. Tickets, $85 for dinner, $5.67 booking fee, $60 for drink pairing. eventbrite.com.
Renovating
DOVETAIL John Fraser will close his Upper West Side flagship on June 22 to redo the kitchen and refurbish the dining room. “I want to soften the look,” he said. When he reopens on July 7, it will be all prix fixe: three courses for $82, four for $95 and Sunday supper for $58. Older vintage California wines will be added to the list: 103 West 77th Street, 212-362-3800, dovetailnyc.com.
Looking Ahead
HIGH STREET ON HUDSON Eli Kulp, the chef and an owner of Fork and High Street on Market in Philadelphia, suffered a spinal cord injury in the recent Amtrak derailment and faces months of rehabilitation. But his business partner, Ellen Yin, and their High Street Hospitality Group still plan to open a High Street branch in the West Village this fall: 637 Hudson Street (Horatio Street).
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