Filé Gumbo Bar
Eric McCree, an audio engineer who labored on Broadway reveals, discovered himself out of labor two years in the past, the results of pandemic shutdowns. So he moved to Albany, N.Y., began catering and thought of opening a restaurant. “It’s one thing I assumed I may do,” he stated. Now, at age 34, he’s a restaurateur, specializing in Cajun and Creole cooking. He enrolled in an internet hospitality enterprise program via Cornell College, discovered advisers and a enterprise associate, after which, due to Covid, was in a position to decide up a restaurant house at an affordable lease. His sliver of a restaurant in TriBeCa is called for filé powder, the bottom sassafras thickener usually used for making gumbo. However he’s from Boise, Idaho, not the Bayou. He stated he grew up consuming Louisiana fare, which his maternal grandfather, Aubrey Gaines, generally known as Tiny, would prepare dinner at dwelling. (Although he wasn’t a Louisiana native, Mr. Gaines discovered the delicacies in his travels with a development firm.) Mr. McCree’s gumbos, together with Tiny’s gumbo based mostly on his grandfather’s type, are cooked to order in kettles behind a counter with a protracted row of tables reverse. They arrive with a alternative of rooster and andouille sausage; seafood; all of the above; and vegetarian. Conventional fare like jambalaya, crayfish étouffée, grilled oysters, shrimp Creole, blackened fish and, at lunch, muffuletta and po’ boy sandwiches, are additionally served.
275 Church Road (White Road), 917-540-6268, filenyc.com.
Sunchol Lee and Sunbong Lee, twin brothers from Osaka, Japan, have opened scores of their Japanese-style steakhouses, Yakiniku Futago, in Asia and the US, with one within the Flatiron district. Now, they’re including this high-end kaiseki restaurant serving solely A5 Wagyu beef from Japan, 9 programs with accouterments for $320 per individual, plus non-obligatory sake pairings for $125. The restaurant seats 38 in a sequence of secluded rooms furnished with tables which have vented grills within the middle.
341 West Broadway (Broome Road), nikuteifutago.com.
This Brazilian restaurant, which was on West forty sixth Road from 1979 till final yr, has relocated and is prepared for enterprise. Carlos and Victor Pedro, the sons of Alfredo Pedro, the unique proprietor, have taken over. The chef, Giancarlo Junyent, is popping out specialties just like the Brazilian fish stew moqueca, in addition to a vegetarian model; an elaborate feijoada with pork and beans; and picanha, a lower of sirloin that’s common in Brazil. Portuguese azulejo tiles cowl the ground, and there’s an upstairs cocktail bar. An adjoining cafe, Bica, opened earlier this month.
3 West thirty sixth Road, ipanema.co.
What was the brick-walled, chandelier-lit Brasserie Saint Marc is maintaining the décor however has a revised title and new homeowners, Paige Ideas. The chef is now Nicholas Cox, who was at La Esquina and highlights the menu with uncooked bar specialties, mezze dips, sausage croquettes, lobster gratin, a strip steak and a burger. Previous the entry with cafe-style seating, there’s a stretch of oak-and-marble bar, an intimate semiprivate eating space and the primary eating room, which opens right into a backyard. A speakeasy bar with a V.I.P. room occupies a decrease degree. (Opens Wednesday)
136 Second Avenue (Ninth Road), 646-490-0099, saintny.com.