Kitchen Dish

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FRENCH INSPIRED Dennis Foy (313 Church St., between Lispenard and Walker streets, 212-625-1007) opened yesterday. Named for the restaurant’s chef and owner, who once owned Mondrian and EQ restaurants in New York, the restaurant features what Mr. Foy calls French-influenced contemporary American food. An example of that includes sea scallops with Savoy cabbage, porcini mushrooms, and parsnips. Another is roasted lamb loin with acorn squash, broccoli raab, and black pepper gastrique.

Mr. Foy also engages in some word play and molecular gastronomy on his menu, in dishes such as his foie gras torchon with “Eis and Snow” — eiswein gelée and a powder made from foie gras — and wild striped sea bass with tomato confit and black olive “paper.”

PORT AUTHORITY CUISINE
Metro Marché (625 Eighth Ave. at 41st Street, 212-239-1010) opened in Port Authority yesterday. The 100-seat European brasserie and take-out shop has a full wine list and Parisian zinc bar. One of the restaurant’s owners, Simon Oren, also owns Sushi Samba, Barbounia, and a dozen other New York City restaurants.

FRENCH WITH MEAT LOAF Another French restaurant in Midtown West, Brasserie 52 (772 Ninth Ave., between 51st and 52nd streets, 212-586-5006) opens tomorrow. The menu is mostly traditional French, although chef Ciro Colantonio also has a house meat loaf, made with veal and shiitake mushrooms, for $16.

WINE IN PUBLIC The owners of Public have opened a wine bar next door (210 Elizabeth St., between Prince and Spring streets, 212-343-7011). The Monday Room offers a changing array 60 wines by the half glass, glass, and half bottle as well as bottle. Canapés by chef Brad Farmerie are on hand to go with the wine.

JAPANESE TO STAY Rosanjin, a Japanese delivery service (141 Duane St., between Church Street and West Broadway, 212-346-7911) became a seven-table restaurant, too, on Monday. It specializes in the cuisine of Kyoto.

JAPANESE STEAK Kobe Club (68 W. 58th St., between Fifth and Sixth avenues, 212-644-5623) opened Monday. Restaurateur Jeffrey Chodorow’s latest venture features various types of wagyu beef — the breed used to make Kobe beef — as well as USDA Prime beef. It is currently open until 11:30 p.m., but a limited late-night menu, served until 2 a.m. will be offered starting in January. The restaurant is closed Sundays.

FREE CUPCAKES Crumbs Bakeshop opens a new unit tomorrow (37 E. 8th St., between Broadway and University Place, 212-673-1500), and management has declared it to be the flagship restaurant. The new Crumbs will be more of a café than the other shops, with seating for 35, Wi-Fi access, and dessert-and-beverage pairings.

In celebration of its opening, visitors to the new café tomorrow will get free cupcakes.

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


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