Angie Mar’s Latest, Les Trois Chevaux, Opens

Angie Mar is coming into a new phase of her occupation with the opening of this elegant tribute to great eating. “This is my restaurant, not anything I inherited, and I was searching for refreshing tips,” she said. Beforehand, she was the chef and operator at the Beatrice Inn following doorway, which she obtained from Graydon Carter. (That cafe shut this 12 months, and Ms. Mar subsequently made a decision to open this new spot instead of recreating the Beatrice.) Now, defying present cafe norms — bare tables, no costume code, a burger on the menu — this undertaking characteristics white napery beneath a chandelier that came from the Waldorf Astoria, a French menu that tilts classic and the prerequisite that gentlemen use jackets (with a source of vintage YSL on hand). Even though Ms. Mar is identified for her artistry with slabs of meat, she isn’t presenting steak, preferring seafood and birds. “It’s a broad departure, but what I want proper now,” she stated. The prix-fixe menu ($185) will adjust often but digs deep into French tradition with frog legs and artichokes in beurre blanc, a mousse of veal brains with truffles, sweetbreads wrapped in cabbage, Dover sole with sorrel mousseline, pithiviers (a pastry dome) of crab, and roast pheasant for two. There will be a croquembouche for dessert. Her inspiration arrives from chefs like André Soltner and Jacques Pépin a painting by Mr. Pépin hangs around the bar. Other than for a Hungarian Tokay, the wine listing is all French and American, and the salonlike area seats 37, furthermore 9 at the bar. Banquettes in inky blue, which Ms. Mar reported was the shade of her father’s favourite sweatshirt, distinction the creamy ivory of the partitions, and touches of that shade clearly show up in the staff’s Christian Siriano-created outfits. The restaurant’s name, which interprets to the three horses, is a nod to what her spouse and children called her and her two brothers. (Opens Thursday)

283 West 12th Road (West Fourth Street), 917-261-6085,

10 years ago, Wen-Jay Ying introduced a mix C.S.A. and generate subscription box equipped by farms within 5 hours’ driving length from New York Metropolis. It grew to serve neighborhoods in Brooklyn, Queens and Manhattan with shipping and delivery and pickup, and it supports 15 farms. Now, in a mere 1,000 square feet, she has suit a cafe, a test kitchen area, function space and a retail store where domestically grown and created food stuff goods are marketed. There is a backyard with a major desk. The cafe serves some Chinese dishes that Ms. Ying has cherished given that childhood, like tea eggs, zha jiang mian with ground pork and mushrooms, vegetarian mapo tofu, and a supporter tuan rice ball filled with pickled veggies. Baked items and sets of ingredients for planning dishes at dwelling, like scallion pancake dough, are also marketed. (Friday)

398 Court docket Avenue (Carroll Road), Carroll Gardens, Brooklyn,

This ode to the meals of the Levant is a sibling to Shuka, the Middle Japanese and Mediterranean cafe in SoHo, which is also owned by the Bowery Team. As at Shuka, the chef and companion is Ayesha Nurdjaja, a Brooklynite whose heritage is Italian and Indonesian. She worked at Felidia, Picholine and at A Voce with Missy Robbins. At Shukette, she serves modest and significant plates, and there is a menu segment committed to abnormal handmade breads. Choices typically come straight off a charcoal grill in an open up kitchen area that stretches the length of this restaurant. Many thanks to Ms. Nurdjaja’s bar director Tim Harris, the food items can be paired with sparkling, visually arresting gazozes. (Friday)

230 Ninth Avenue (24th Road), 212-242-1803,

This kosher steakhouse was inspired by the lively mural-splashed Wynwood district of Miami and beachfront Tulum, Mexico, an unconventional pairing, and specially so if you insert kosher steaks. Not only that, Naftali Abenaim, a person of the restaurant’s proprietors, suggests the cooking is a fusion of Mediterranean and Asian fare. The executive chef, David Kolotkin, formerly of Prime Grill in Midtown, serves wings and a burger, together with group-pleasers like guacamole and tuna tartare, and many dishes to be well prepared tableside or on a Japanese robata grill. The restaurant’s informal entrance area is furnished with rattan the back again dining area is plush, carried out in velvet. Consumers can hire lockers for holding unique bottles of spirits. The locker also arrives with a customized steak knife.

127 Fourth Avenue (13th Avenue), 212-419-8889,