The two-story dining project in the new Norman Foster-designed tower from the developer Aby Rosen was originally meant to include Joël Robuchon restaurants, and Mr. Robuchon’s death last year has not derailed those plans. The umbrella organization for his restaurants in the United States, Invest Hospitality, is still running the project with Alain Verzeroli, who worked for Mr. Robuchon for 18 years in Tokyo, now in charge. On the ground floor is Le Jardinier, done in airy greenhouse style with plants and white accents by the French architect Joseph Dirand, in his first New York restaurant commission. In about a month, it will be joined by Shun, a contemporary French restaurant with Japanese influences that will be on the second floor and will also have Mr. Verzeroli at the helm. He describes the food at Le Jardinier as “agreeable, healthy and vegetable-based,” with an emphasis on breads baked in-house by Tetsuya Yamaguchi, who was with Mr. Robuchon for 20 years. The first seasonal menu will include dishes like chilled pea velouté with razor clams and mint, and heritage chicken with ramps and shallot coulis. Desserts by Salvatore Martone include a lemon meringue tart with citrus marmalade, and strawberries with strawberry mousse and herb granite. Some of the cocktails are based on fruits and vegetables.
610 Lexington Avenue (53rd Street), 212-451-9211, lejardinier-nyc.com.
We’ve been standing around a long time waiting for Rita Sodi and Jody Williams to start serving coffee at their very Italian-style (read: stand-up) coffee and drinks bar. It is finally opening, on a corner of the West Village just steps from their Via Carota. Outside, there are tables and chairs — “a generous amount,” Ms. Williams said. Its big front door flings open to reveal a space with vintage-looking dark oak and brown and white tile, brass fittings and a Carrara marble bar. It’s open for morning coffee and pastries like cornetti and until midnight for tramezzini sandwiches, bomboloni and snacks, like cacio e pepe potato chips. Drinks include an iced shakerato, efficient cocktails that are bottled or on tap like an Aperol spritz, and other specialties, including an anisette frappé. Ms. Sodi and Ms. Williams have also taken over the West Village space that was Commerce and plan a restaurant, as yet unnamed, to open early next year. It will serve straightforward American fare, “something we’ve been wanting to do for quite a while,” Ms. Williams said. (Opens Thursday)
52 Grove Street (Seventh Avenue South), no phone, barpisellino.com.
The chef Rogelio Limon brings the skills he acquired at Peter Luger to this new steakhouse, where more than just beef is on the menu. Veal, lamb, chicken, pasta and seafood are featured, with an extensive array of crudo dishes and at an eight-seat raw bar. Sandwiches are served at lunch. There’s a bar and lounge at the entrance. The décor is eclectic. The restaurant is owned by Sylvan Hospitality, in which John Lekic and his brother, Mirso Lekic, are partners. (Wednesday)
The Tuscany hotel, 120 East 39th Street, 212-433-4393, attoprime.com.
Unlike the standard omakase with a three-figure price tag, SushiNao offers four briefer and more budget-minded sushi menus at , , and . The chef and owner is Naoki Takahashi.
311 West 17th Street, 646-861-0086, sushinao.com.
The restaurant Harwood on Hudson has changed its name. Two of the original owners, Terry and Lisa Harwood, have left to concentrate on their restaurants, Vine Street Cafe and Cove Hollow Tavern on the East End of Long Island. Their former partners, Kim Nguyen and Bill Block, are now running the restaurant and will revise the menu.
430 Hudson Street (Leroy Street), 646-590-0640, theleroyhouse.com.
This spacious cocktail bar on two levels is named for a drink created at the Kuala Lumpur Hilton. It will serve its own version of the cocktail with rum, Campari, Contratto aperitif, pineapple and lime, and other tropical riffs on classic cocktails. Food offerings include lotus chips, coconut curry hummus, crispy rice balls, turmeric chicken salad and three banh mi sandwiches.
174 Eighth Avenue (19th Street), 646-868-8422, junglebirdnyc.com.
Perched on the sixth floor with sweeping views, this indoor-outdoor addition to the Wythe Hotel is meant to evoke coastal Italy — think Capri circa 1960. It’s the work of Jon Neidich of Golden Age Hospitality, with the chefs Aidan O’Neal and Jake Leiber of Chez Ma Tante nearby and the bar experts Jim Kearns and Christine Kang. (Wednesday)
Wythe Hotel, 80 Wythe Avenue (North 11th Street), Williamsburg, Brooklyn, 718-460-8000, lemonsbk.com.
Blenlly Mena, who is Dominican-American, had the idea to lighten meat-heavy Dominican fare by making it vegan. She started catering and delivering meals, and success has now led to limited restaurant service in her tiny eight-seat storefront. The menu features vegetable sancocho, a soupy stew usually made with multiple meats, and a vegan chimi burger, so named because chimichurri paste seasons the beef. Here, the patty is made with vegetables and quinoa. Mofongo (mashed plantains) easily fits on the menu. For now, the restaurant is open only on Saturdays.
1818 Archer Street (Taylor Avenue), Parkchester, Bronx, 347-398-8166, nextstopvegan.com.
This spacious rooftop bar in the former Metro Hotel, now being renamed the Kixby hotel, has indoor and outdoor seating. It’s the work of Chris Barish and Julie Mulligan, who own the Black Tap Craft Burgers & Beer chain. Pamela Wiznitzer is doing the drinks.
45 West 35th Street, 212-279-3535, thelookuprooftop.com.
Trained as a butcher with experience at Dickson’s Farmstand Meats, Salumeria Rosi and Babbo, Mr. Arnone is the new chef at Otto Enoteca e Pizzeria.
This chef, who has worked for Daniel Boulud for several years, has been named executive chef at DB Bistro Moderne in Midtown Manhattan.
Mr. DeLucie is taking over the food and beverage program at the HGU New York hotel, and will be overseeing its seasonal rooftop bar and restaurant.
Mr. Ho, who was hired to oversee the New York projects of the English company Rhubarb, including Wild Ink in Hudson Yards, has left — amicably, according to the company. Peter Jin will continue as executive chef at Wild Ink.
Mr. Poulmentis, who spent his childhood on the Greek island of Kythira, is now cooking at Oli.Vine in Astoria, Queens.
After nearly 15 years as the executive chef at Union Square Cafe, Mr. Quagliata will be leaving at the end of June. He said he would be involved with restaurants in some way, but could not discuss the details for another month. “I’m excited for the future of Union Square Cafe with the team they have in place, and I’m also excited to be doing something new,” he said. “This is a positive transition for me.” Mr. Quagliata is only the third executive chef in the cafe’s nearly 34-year history, having taking over from Michael Romano in 2004. “He has always guided our kitchen with consistent excellence,” Danny Meyer, the founder and chief executive of Union Square Hospitality Group, said of Mr. Quagliata. “Union Square Cafe is Union Square Hospitality Group’s mother yeast, and Carmen leaves big shoes to fill.” The search is on for a replacement at the cafe.
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曾道免费资料大全正版肖i【荣】【耀】【永】【不】【散】【场】，【我】【们】，【亦】【然】。 【电】【子】【竞】【技】【就】【是】【个】【全】【年】【无】【休】【的】【战】【场】，【春】【季】【赛】【打】【完】【是】【夏】【季】【杯】，【夏】【季】【杯】【打】【完】【又】【是】【秋】【季】【赛】，【秋】【季】【赛】【后】【面】【还】【跟】【着】【国】【际】【联】【赛】，【满】【当】【当】【的】【赛】【事】【简】【直】【是】【不】【给】【选】【手】【们】【一】【点】【喘】【息】【的】【机】【会】。 【本】【以】【为】【在】【江】【俨】【和】【倪】【漫】【领】【了】【证】【之】【后】【不】【知】【什】【么】【时】【候】【才】【能】【等】【到】【他】【们】【的】【婚】【礼】，【哪】【知】【这】【两】【人】【根】【本】【不】【是】【把】【它】【抛】【诸】【脑】【后】【了】，【而】【是】
【见】【小】【满】【愣】【神】，【猴】【子】【忍】【不】【住】【又】【开】【了】【口】，“【光】【哥】【真】【的】【很】【喜】【欢】【你】。” 【随】【着】【猴】【子】【的】【话】【音】【落】【定】，【小】【满】【不】【自】【觉】【的】【就】【愣】【了】【神】。 【喜】【欢】？ 【不】【是】【说】【他】【喜】【欢】【的】【人】【是】【丸】【子】【妹】【吗】？ 【我】【又】【不】【是】【丸】【子】【妹】？ 【为】【什】【么】【又】【说】【喜】【欢】【我】？ 【该】【不】【会】【是】【怕】【我】【多】【想】，【安】【慰】【我】？ 【韩】【时】【光】【的】【车】【开】【到】【眼】【前】，【小】【满】【都】【没】【有】【发】【觉】。 【还】【是】【猴】【子】【忽】【然】【出】【声】
【旋】【动】【的】【气】【流】【将】【峡】【谷】【底】【的】【雾】【气】【卷】【开】，【也】【就】【看】【见】【了】【那】【个】【小】【胡】【子】【男】【人】。 【他】【的】【手】【中】【持】【着】【一】【把】【奇】【怪】【的】【枪】【械】，【那】【枪】【械】【大】【得】【有】【些】【夸】【张】，【以】【至】【于】【是】【用】【肩】【部】【扛】【举】。【前】【端】【是】【蜂】【窝】【状】【集】【束】【体】，【内】【部】【是】【实】【心】【结】【构】，【后】【端】【连】【着】【圆】【形】【的】【重】【置】【机】【构】，【再】【后】【面】【就】【是】【镂】【空】【的】【钢】【铁】【枪】【托】，【最】【奇】【特】【的】【地】【方】【是】【没】【有】【弹】【夹】…… “【不】【要】【脸】【的】【杂】【碎】，【居】【然】【开】【黑】【枪】！”曾道免费资料大全正版肖i【这】【声】【音】【似】【乎】【是】【雕】【像】【发】【出】【来】【的】，【又】【似】【乎】【不】【是】。 【楚】【墨】【稚】【嫩】【的】【脸】【颊】【上】，【并】【没】【有】【任】【何】【的】【惊】【慌】，【他】【见】【过】【的】【大】【场】【面】【实】【在】【太】【多】【了】。 【楚】【墨】【从】【怀】【里】【拿】【出】【了】【一】【块】【黑】【色】【的】【碎】【片】，【这】【是】【他】【从】【红】【猴】【那】【里】【唤】【来】【的】。【蛮】【启】【开】【始】【的】【时】【候】，【他】【就】【能】【感】【受】【到】【这】【碎】【片】【上】【面】，【释】【放】【出】【的】【炙】【热】【感】【觉】，【一】【定】【另】【有】【原】【因】。 【他】【之】【前】【之】【所】【以】【说】，【他】【从】【苏】【铭】【拿】【里】【抢】【走】【了】
【郭】【伟】【星】【又】【一】【次】【开】【始】【了】【他】【的】【简】【短】【型】【自】【我】【介】【绍】，【两】【人】【互】【相】【讲】【述】【自】【己】【的】【名】【字】，【然】【后】【就】【算】【认】【识】【了】。 【不】【知】【道】【为】【什】【么】，【唐】【有】【若】【总】【感】【觉】【两】【人】【之】【间】【火】【药】【味】【十】【足】，【大】【概】【是】【她】【的】【错】【觉】【吧】。 【经】【过】【一】【番】【激】【烈】【的】【讨】【论】，【唇】【枪】【舌】【战】，【两】【人】【终】【于】【达】【成】【了】【一】【致】，【决】【定】【由】【唐】【有】【若】【安】【排】，【对】【于】【安】【排】【结】【果】【只】【能】【接】【受】，【不】【能】【反】【驳】。 【所】【以】【说】【你】【们】【到】【底】【讨】【论】【了】
【刘】【素】【云】【本】【来】【就】【是】【个】【横】【挑】【鼻】【子】【竖】【挑】【眼】【的】【人】，【这】【会】【儿】【终】【于】【让】【她】【揪】【住】【了】【话】【茬】【儿】，【她】【自】【然】【更】【加】【不】【肯】【放】【过】【了】。 “【还】【有】，【你】【刚】【刚】【是】【什】【么】【意】【思】？【你】【那】【意】【思】【是】【不】【是】【说】【我】【冤】【枉】【了】【程】【小】【舟】？”【刘】【素】【云】【终】【于】【注】【意】【到】【了】【刚】【刚】【程】【思】【远】【话】【里】【的】【意】【思】。 “【我】【没】【那】【么】【说】。” “【怎】【么】【可】【能】【不】【是】？【刚】【刚】【你】【说】【是】【因】【为】【怕】【我】【们】【有】【冲】【突】【才】【会】【和】【我】【们】【分】【开】【住】【的】
【安】【恒】【突】【然】【腾】【的】【飞】【到】【半】【空】【中】，【浑】【身】【冒】【着】【浓】【郁】【的】【黑】【气】，【似】【要】【将】【整】【个】【雾】【离】【山】【的】【雾】【气】【都】【染】【黑】，【就】【连】【不】【远】【处】【的】【天】【空】【都】【开】【始】【电】【闪】【雷】【鸣】，【阴】【郁】【的】【乌】【云】【黑】【沉】【沉】【的】，【压】【得】【人】【几】【欲】【喘】【不】【过】【气】， 【而】【此】【刻】【坐】【在】【无】【上】【宫】【打】【坐】【的】【欧】【阳】【昭】【紧】【闭】【的】【双】【眼】【却】【突】【然】【睁】【开】，【看】【着】【不】【远】【处】【低】【沉】【的】【乌】【云】，【心】【下】【却】【是】【突】【然】【有】【了】【些】【不】【好】【的】【预】【感】， “【太】【常】，【外】【面】【出】【了】【何】