Kitchen Dish

OPEN TO ALL The Grand Tier Restaurant (Lincoln Center Plaza, Grand Tier level of the Metropolitan Opera House, 212-799-3400), a restaurant once reserved only for attendees of the Met, now is open to all Lincoln Center guests. Ed Brown, who also is chef at the Sea Grill, has developed the menu, which includes Moroccan spiced duck breast and crispy quail salad. Mr. Brown also has developed a menu for intermission that can be reserved in advance.

NEW MENU Izakaya Ten (207 Tenth Ave., between 22nd and 23rd streets, 212-627-7777), opened last Tuesday in the space formerly occupied by French-Korean restaurant D'or Ahn. Owner Lannie Ahn has changed the concept of the restaurant, which now serves Japanese bar food — barbecued eel, ginger pork belly, tempura, dumplings, noodles — as well as sushi, all overseen by Morimoto and Nobu alumnus Thomas Kato.

CAFFEINATED Joe (141 Waverly Place at Gay Street, 212-924-7400) is holding a coffee tasting tomorrow at 7:30 p.m. The head barista, Erin Meister, will take guests who pay the $10 fee through a tasting of coffee with different levels of caffeine. She also will discuss how the type of coffee bean and brewing method affect caffeine levels.

OPEN AFTERNOONS Gusto Ristorante e bar Americano (60 Greenwich Ave. at Perry Street, 212-924-8000) is no longer closed between lunch and dinner. Instead, it is offering a snack menu between 3 and 5:30 p.m. Menu items include a $14 selection of cured meats and Parmigiano cheese, a $12 cheese plate, salads, and desserts.

NEW IN THE YARD Hudson Yards, the catering arm of Danny Meyer's Union Square Hospitality Group, has a new chef, Robb Garceau, who used to be executive chef at caterer Sonnier & Castle. Replacing him there is former Oceana chef Cornelius Gallagher.

Mr. Thorn is food editor of Nation's Restaurant News. He maintains nrnfoodwriter.blogspot.com.