SPANISH STARTER Urena (37 E. 28th St., between Park and Madison avenues, 212-213-2328) will open to the public on January 23. Chef Alex Urena-formerly the chef of Suba, and before that of Marseille – will serve his interpretation of modern Spanish cuisine. That includes items like steamer and razor clams coated with a gelee of tomato water and Champagne, and what he calls “textura de foie gras,” which includes a foie gras bunuelo- a type of fritter – foie gras mousse with a Sherry reduction, and foie gras praline.

Entrees include suckling pig confit with roasted butternut squash puree and foie gras mushroom sauce, and seared tuna belly with bean sprouts, soy sauce, caramel, and mint oil.

BYE-BYE, BELLINI You have about a month left to eat at Bellini (208 E. 52nd St., between 2nd and 3rd avenues, 212-308-0830).The nine-year-old Italian restaurant owned by Donatella Arpaia, who also owns Ama and davidburke & donatella, is closing in the second week of February.

Ms. Arpaia will open a new restaurant there, to be called dona, this spring. Michael Psilakis, chef of the Upper West Side eatery Onera, whose food is loosely based on his Greek heritage, will be chef at the new restaurant, with a cuisine expressing Ms. Arpaia’s Italian heritage as well as his own, with elements from elsewhere in Southern Europe tossed in as well. He will retain his chef duties at Onera.

Dona will be designed by Matthew Sudock,apparently a favorite of the Arpaia family: He also designed davidburke & donatella and Acqua Pazza. The latter is owned by Ms. Arpaia’s brother, Umberto Arpaia.

BURGERS AND BEERS Oneill’s (720 3rd Avenue, between 45th and 46th streets, 212-661-3530) is offering a burger-of-the-month special. For $10, guests get the monthly burger and fries, paired with a beer.

The featured combination in January is the Break Your Resolution burger,topped with blue cheese,guacamole,and bacon, to be washed down with a pint of Smithwick’s Irish Ale.

February’s special is the Red Hot Burger, with roasted red peppers, grilled red onions, red cheddar cheese, and chipotle ketchup. It’s paired with a pint of Murphys Red Ale.

Guests can also sign up for a six-month package: One burger and beer a month, for $50. Details and a list of each month’s burger-beer pairing can be found atIrishpubny.com. The offer is available daily at lunch or dinner, with one exception: The $10 price for March’s St. Patrick’s Madness burger, topped with Irish bacon, sauteed onions, and cheddar cheese, served with, yes, a pint of Guinness, is not available on March 17.

TAKE THREE The owner of Tio Pepe and Burrito Loco, which are next to each other on West 4th Street, has opened a third restaurant, literally, in a row. Ramblas (170 W 4th St., between Jones and Cornelia streets, 646-415-7924) is named after Barcelona’s main seeand-be-seen street. Barcelona is home to one of two styles of tapas – the other is the southern region of Andalusia – and at Las Ramblas the tapas actually reflects the small plates’ Spanish heritage.

Specialties include boquerones, or marinated white anchovies, and patatas bravas, which are potatoes with strong garlic aioli.

Mr. Thorn is food editor at Nation’s Restaurant News. He can be reached at bthorn@nrn.com.