At Hwaban, Mihyun Han, the chef and owner, with her husband, Key Kim, of the sushi restaurant Kosaka in the West Village will present their take on Korean fare, traditional and personalized with modern touches. The serene, neutral-toned dining room with pale brick walls, accented by dark upholstery, is the setting for their varied menu. Some of the small plates to start are shrimp or scallop crudos, an organic egg with king crab in a pine nut sauce, and pan-seared zucchini with shrimp in a soy sauce gelée. More substantial dishes include poached lemon sole with vegetables, gochujang-braised chicken with root vegetables, and grilled New York strip steak with Korean mountain greens and mustard dressing. Classics like bibimbap, kimchi stew with pork belly, and galbi (short ribs) are also served, and there is a set array of dishes called Hwaban Table. The name of the restaurant means “as beautiful as a flower,” and there are floral elements in the dining room and on some plates. (Opens Thursday)
Brining is one method used to ensure that meats will maintain moistness. The executive chef Joe LoNigro and the restaurateur Dan Mezzalingua are devotees of the technique. Together, they have opened this fast-casual spot featuring antibiotic-free chicken treated to a special overnight brine before being roasted, then finished with a blackened chili-honey-garlic glaze and a quick sear on a grill. Additional sauces, vegetable sides and salads are also available. Kiosks handle cashless payment. (Wednesday)
This intimate, brick-walled cocktail bar is named for a 17th-century Dutch seaman, trader and explorer who navigated the East River and other nearby waters. The food menu features burgers, hanger steak, filet mignon, strip loin and assorted seafood. The cocktail list is a showcase for drinks, both alcoholic and non, like the Stoney Negroni, with CBD (a tincture of cannabis) added. Cocktails made without CBD are also served. And with dessert, there’s the option of whipped cream with CBD.
Il Pastaio di Eataly
What was the Flatiron market’s vegetable station, Le Verdure, has been turned into a counter serving pastas made in-house in preparations that represent many regions of Italy. The pasta-makers will be on view in an area called Il Tavolo, where customers can learn to make pasta, and fresh pasta will also be sold to take home. The menu is divided regionally. Trenette with pesto is one of the dishes that represent the north, tonnarelli cacio e pepe is from the center, and cavatelli with boar ragù from the south. Some antipasto plates are also served. (Wednesday)
An omakase (chef’s choice) meal involves a succession of sushi bites, as few as 8 and as many as 20, presented with some ceremony, usually at a counter. At this new restaurant, with eight seats at the counter and another 13 at tables, the ceremony falls apart. You are served a bowl of rice and a tray arrayed with a dozen pieces of fish, seafood and vegetables, plus seasonings and salts arranged by the chef Song Dong Zhang, ready for a do-it-yourself experience or, as they put it, a “deconstructed omakase.” It’s a modest $45, far less than most omakase, and fair enough since you’re doing the work. When was the last time you rolled rice into neat little ovals with one hand? The name of the restaurant means plum, and Japanese preserved plums figure in several of the tidbits.
Seaport Food Lab
Cooking demonstrations and dinners are featured in this Seaport District program that began last year and returns this fall, with a twist: All the chefs will be women. They will be in residence for six nights each, Tuesdays through Sundays, cooking in a dinner party set up. Tuesday evenings are reserved for holders of Chase Sapphire cards, the sponsor. The chefs are Nancy Silverton, from California, Sept. 11 to 16; Angie Mar of the Beatrice Inn in New York, Sept. 18 to 23; the butchers Erika Nakamura and Jocelyn Guest, previously at White Gold Butchers, Sept. 25 to 30; Rosio Sanchez, the former pastry chef at Noma in Copenhagen, who opened a taqueria in that city, Oct. 2 to 7; Caitlin McMillan and Camille Cogswell, of restaurants in the CookNSolo group in Philadelphia, Oct. 9 to 14; and Ashley Christensen, from Raleigh, N.C., Oct. 16 to 21. Tickets, $115, will go on sale to Chase Sapphire cardholders on Tuesday and Wednesday, and for the general public on Thursday.
An intimate, more ferociously exclusive French offshoot of Philippe Delgrange’s Le Bilboquet, also with Ronald O. Perelman as a major backer, has opened provisionally in the space that was formerly a location of the French-American Fleming School. As of now, reservations are not available and cannot be made until some time in September. Though friends and family are welcome, walk-ins may also be able to be seated. Inquiries are handled by Fleming.
The Surf Club Restaurant by Thomas Keller
The chef’s first foray into the Miami-area dining scene is on the property of the Jazz Age monument the Surf Club. Mr. Keller’s restaurant, with about 100 seats inside and around that many out, was designed by Martin Brudnizki Design Studio, which was also behind such London hot spots as Annabel’s and The Ivy. It nods to the Art Deco era with elements like the light fixtures and mirrors in a blue and coral setting. The chef de cuisine, Manuel Echeverri, is no stranger to Miami, having emigrated there from Bogotá, Colombia, and worked at José Andrés’s the Bazaar MAR. The à la carte menu includes some traditional American and Continental throwbacks like beef Wellington, lobster Thermidor and avocado Louie.
Chefs on the Move
Mr. Rouxel has become the corporate pastry chef for the John Fraser Restaurants, which includes The Loyal and the coming restaurants in the new Edition Times Square. Mr. Rouxel, who first worked with Mr. Fraser at the French Laundry, went on to become the pastry chef at Per Se and then for Starr Restaurants.
Closing and Closed
Pok Pok Ny
Andy Ricker has decided not to renew the lease for the New York branch of his Portland, Ore., restaurant, and will close it on Sept. 2.
117 Columbia Street (Kane Street), Columbia Street Waterfront district, Brooklyn, 718-923-9322, pokpokny.com
This magnet for fashionistas, with an all-day menu featuring salads and such, has closed. The space has been something of a revolving door for nearly a decade, and the original high-profile chef, Camille Becerra, left a while ago.
After less than two years, the chef Scott Conant has closed his intimate Italian restaurant.
Harry & Ida’s Luncheonette
The vegetarian-friendly financial district branch of Will and Julie Horowitz’s East Village pastrami and pickle emporium is gone after one year.