Omakase, a sort of Japanese meal that leaves the number of dishes as much as the chef, is most frequently related to a parade of sushi bites. However it is usually utilized to yakitori at this restaurant from Atsushi Kono, an professional in yakitori, or “grilled chicken,” often skewered rooster. Mr. Kono was the chief chef of Yakitori Torishin in New York beginning in 2006, having frolicked working in Japan. Now he’s opening his personal place, the place he’ll serve yakitori omakase as he presides over grills fueled with the binchotan charcoal steadily utilized in Japanese cooking. He takes heart stage, surrounded on three sides by a dramatically lit counter that seats 14 folks for set $165 dinners at 5:30, 6, 8:30 and 9 p.m. (Drinks, tax and tip are further.) Varied components of natural chickens, together with the guts, oyster, gentle knee cartilage, tail and tenderloin, are grilled on bamboo skewers because the centerpiece of the meal. Hen thigh roulade, rooster pâté and soups are additionally served, with a black sugar crème brûlée because the finale. Wagyu, king crab and Iberico pork are among the many optionally available extras. The restaurant additionally has a desk seating 4 to 6.
46 Bowery (Canal Road), 646-524-6838, yakitorikono.com.
This new Williamsburg restaurant, run by the chef Mike Solomonov and Steve Prepare dinner, the Philadelphia restaurateurs identified for his or her interpretations of Israeli fare, is on the heated, weatherproofed open-air roof of the Hoxton, a lodge chain based in London. In New York, they as soon as ran Dizengoff, in Chelsea Market, however it closed in 2018. For this, their first New York restaurant, they’ve teamed up with Boka, a Chicago hospitality group. Grilled meats, entire fish and greens are the specialties, served with aspect dishes and pita. The chef is Andrew Henshaw, who labored with CookNSolo, Mr. Solomonov and Mr. Prepare dinner’s firm. (Opens Sunday)
The Hoxton, 97 Wythe Avenue (North tenth Road), Williamsburg, Brooklyn, laserwolfbrooklyn.com.
Firenze Ristorante Toscano & Bar
One of many eating places in Eataly’s monetary district location has pivoted, going from Southern Italian delicacies to Tuscan. Ribollita, pappa al pomodoro, pappardelle al cinghiale (wild boar) and a traditional Tuscan porterhouse are the work of Diego Puddu, Eataly’s head of culinary for North America, and Adam Hill, the chief chef for the market’s downtown department. A part of the wine listing is dedicated to Chianti Classico, and there are Florentine cocktails just like the Santa Maria del Fiore made with Chianti vin santo.
Eataly Downtown, 101 Liberty Road (Church Road), Third Flooring, 646-677-8580, eataly.com.
Meals and drinks that mirror Mexican coastal delicacies and, extra broadly, Latin America drive this new Williamsburg, Brooklyn, spot. Luis Herrera, previously of Cosme, is the chief chef and has partnered with Bryce David, whose Black Flamingo bar is beneath the restaurant.
168 Borinquen Place (South Second Road), Williamsburg, Brooklyn, 347-335-0838, ensenadanyc.com.