With a nearly 100-year history, this Art Deco-styled space, most recently the Batali and Bastianich team’s Otto, will reopen Aug. 9 with Marc Forgione and his Respect Hospitality running it in partnership with Apres Cru. Though the restaurant’s approach is Italian, like its predecessor, Mr. Forgione’s menu, executed with the chef Robert Zwirz, reinvents the standard repertoire. Consider dishes like squash blossom zeppole; sesame buns with lamb mortadella and pistachios; Roman-style pinsa (oval pizzas) with toppings like bottarga with fennel, and fromage blanc; smoked linguine with Manila clams and green garlic gremolata; and a Long Island cioppino. Italy and the United States are prominent on the wine list, developed by the beverage director Scott Woltz, who handles the wines for Mr. Forgione’s other restaurants, Peasant and Restaurant Marc Forgione. There’s also a hefty list of amaros. The original terrazzo floor and revolving door have been restored. The space has always been divided in two areas: Now, the bar in front offers a view of fresh pasta being made, while the main dining room beyond features old wooden tables, wall paneling made from salvaged wood and artwork that relates to the neighborhood. (Opens Aug. 9)
One Fifth Avenue (Eighth Street), 646-476-5420, onefifthnyc.com.
The latest from John McDonald’s very busy Mercer Street Hospitality is a classic tavern in TriBeCa, all mahogany paneling and red leather seating with art from neighborhood galleries on the walls. It replaces Andrew Carmellini’s Little Park. The menu features salmon tiradito, broiled oysters, lacinato kale Caesar salad, a lobster roll, shrimp cocktail, a burger and a number of grill items including steak. (Thursday)
85 West Broadway, 646-813-9090, smythtavern.com.
The chef, Joshua Pinsky, and the wine expert Chase Sinzer, both of whom worked at Momofuku Ko, have opened their own restaurant, serving items like hamachi crudo, snail croquettes, chicken liver agnolotti and swordfish au poivre. Mr. Pinsky is using his mother’s pistachio cake recipe for dessert. Mr. Sinzer’s wine list is split between France and Not France.
90 East 10th Street, 917-261-6791, claudnyc.com.
Nat’s on Bleecker
The Nat in question is Natalie Freihon, an owner and founder of Nat’s on Bank, another art-driven spot with bold graphics. The menu is American, leaning a bit more French than its sister restaurant, and offering throwbacks like chicken française and bananas Foster.
170 Bleecker Street (Sullivan Street), 347-773-1737, natsonbleecker.com.
The first izakaya at Roosevelt Field in Nassau County offers interpretations of mostly Japanese fare, like an avocado bomb with spicy tuna wrapped in avocado, and a Suffolk roll, made with kani (surimi), cucumber and torched yellowtail belly.
Roosevelt Field Mall, 630 Old Country Road (Meadowbrook State Parkway), Garden City, N.Y., 516-916-2923, nomiyastation.com.
Soloviev Group bought this hotel, in a 150-year-old building with a commanding view in Shelter Island Heights, two years ago. The main building has been completely renovated by Glen & Co. It reopened this summer, and now its restaurants, with the chef Noah Schwartz in charge, are up and running. Weakfish Sushi & Noodle serves sushi rolls, sashimi and ramen; steamed buns; miso-glazed Montauk cod; and teriyaki chicken. It has a sushi bar with eight seats. Heights Café & Wine Bar goes from coffee and pastries in the morning to wine and cheese later. The Tavern, previously Red Maple, offers American fare like raw bar items and filet mignon sliders. Originally a meeting hall used for retreats by the Methodist Church, the Chequit became an inn in 1909. It has 35 rooms.
23 Grand Avenue (Waverly Place), Shelter Island Heights, N.Y., 631-749-0018, thechequithotel.com.
The Pridwin Hotel and Cottages
Another venerable Shelter Island property, this one on Crescent Beach, reopened last month. Built 95 years ago, it has been owned and operated by the Petry family since 1961. It is now partners with Cape Resorts, the owners of Baron’s Cove in Sag Harbor, which has spent the past two years renovating it. Dining options are the Terrace with a menu embracing local ingredients, especially seafood, and the Crescent Bar.
81 Shore Road (Prospect Road), Shelter Island, N.Y., 631-749-0476, caperesorts.com.
Beneath his marquee restaurant Le Pavillon on the second floor of One Vanderbilt, Daniel Boulud is working with the building’s developer, SL Green Realty Corp., to create a restaurant in One Vanderbilt, connected to Grand Central Terminal. It will be inspired by the fine sushi restaurants in Tokyo’s train halls. The sushi chef, George Ruan, who was at Masa, is leading the restaurant, and Shinichiro Ogata, the founder of Simplicity Design, is designing the space, which has a 10-seat counter, an 8-seat private room and natural elements. Mr. Boulud calls it a “sanctuary for sushi connoisseurs.” It is to open Sept. 14.
One Vanderbilt (42nd Street).
Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.