falcon play Acru, From the Atomix Team, Serves a Tasting Menu With an Australian Twang
Word of this restaurant by Daniel Garwood began seeping out in early summer, but opening dates were postponed with clockwork regularity. Landmark status and permits were a factor, the chef said. Now it’s set for early next week. Mr. Garwood is from Tasmania and has worked in Asia, Scandinavia and Belgium before landing the job of sous chef at Atomix in 2022. His partner here is NA:EUN Hospitality Group, known for Atomix, Atoboy, Naro and Seoul Salon, and it’s its first non-Korean venture. Mr. Garwood’s seasonal five- to six-course tasting menu ($95) includes stops at lamb, tomatoes, carrots and dessert, some with Australian references. He plans to lose the tomatoes in place of squash soon. À la carte dishes are served at the bar. (Oct. 16)
79 MacDougal Street (Bleecker Street), 646-861-3154, acru.nyc.
Grand Army at ThreesUnlike the multitude of one-off collaborations, this one breaks the mold. Grand Army Bar and its chef, Patrick McLaughlin, are taking over the kitchen at Threes Brewing in Gowanus indefinitely. Crab fries with pimento cheese, karaage, beer-battered cod, a smashed maitake mushroom sandwich and a burger are on the menu.
333 Douglass Street (Fourth Avenue), Gowanus, Brooklyn, 718-568-9673, threesbrewing.com.
Wabi NoriHand rolls, perhaps embellished with uni or caviar, are sold in sets and as à la carte at this spot with counter and table seating. This is a new direction for the co-owner Hakki Akdeniz, who owns the Champion Pizza chain.
115 Essex Street (Rivington Street), 646-678-5020, wabinori.com.
Ánimo!ImageCredit...Alex StanlinoffA bright new option for all-day breakfast satisfies a yen for chilaquiles, molletes, huevos rancheros, enchiladas verdes, barbacoa with an egg taco and sweetly crunchy conchas. The Mexican menu includes lunch items like quesadillas, tortilla soup, tacos and salad, and Mexican coffee and chocolate drinks, all of which wrap by 4 p.m. The owner, Roberto Levinson, who is from Monterrey and worked for 20 years with a hospital group, thought New York needed a dedicated Mexican breakfast restaurant. (Thursday)
1004 Second Avenue (53rd Street), 212-837-1791, animonyc.com.
Le CoinA new season brings a new identity for the anchor restaurant in the Gansevoort Hotel in the meatpacking district. This time it’s French (coin means corner), and in the hands of the executive chef Sebastien Chaoui. He’s ready to serve duck confit topped with mashed potatoes for a classic hachis Parmentier de canard, and seared sea scallops in the shell with seaweed salt and blood orange beurre blanc. The art on the walls is mainly photography.
18 Ninth Avenue (13th Street), 646-253-2284, www.lecoinnyc.com.
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