A TASTE OF BALI

A restaurant named after the most touristy beach on the island of Bali is slated to open today on the Lower East Side. Kutá–Satay House & Wine Bar (65 Rivington St., between Allen and Eldridge streets, 212-777-5882) will serve mostly Indonesian cuisine, including 11 types of satay — the popular skewers that, contrary to popular belief, are not Thai. The menu does also have a hamburger, however — this is America, after all — as well as garlic fries.

RED MANGO RISING

It’s almost winter, but New York’s frozen yogurt wars show no sign of cooling off. Red Mango, which like its competitor Pinkberry offers only two tart frozen yogurt flavors, original and green tea, is opening its first New York store in Greenwich Village (182 Bleecker St. at MacDougal Street) tomorrow. On opening day, free frozen yogurt and door prizes will be handed out from 4 to 10 p.m. Red Mango operates 130 stores in South Korea, and opened its first American shop last year in Los Angeles.

BURRITO FOR A CAUSE

Another Chipotle Mexican Grill opens tomorrow at Park Avenue South between 31st and 32nd streets. As usual for this burrito chain on the day before an opening, today, from 11 a.m. to 8 p.m., it will give customers a burrito, chips, salsa, guacamole, and a drink for a $5 donation, all proceeds of which will go to charity. Today’s charity is the Leukemia & Lymphoma Society.

PRIME MEATS

Bull and Bear Steakhouse at the Waldorf-Astoria (301 Park Ave., between 49th and 50th streets, 212-872-1275; entrance to the restaurant is at 49th Street and Lexington Avenue), has re-opened after the hotel spent $1 million redecorating it.

Chef de cuisine Marc Melilo has also reworked the menu, adding items such as grilled Japanese wagyu strip loin with red shiso. Guests not interested in the Japanese cattle breed can instead sample “Certified Angus Beef Prime.” Certified Angus Beef ranges in quality from USDA Choice to the superior USDA Prime. Bull and Bear uses only Angus that is classified as Prime, and it says it is the only city restaurant to do so. A pork dish — braised Berkshire pork shank — has also been added to the menu.

UP IN THE AIR

Restaurateur Jeffrey Chodorow’s latest attempt on the northwest corner of Third Avenue and 40th Street, Wild Salmon, (622 Third Ave., 212-404-1700), which in recent years has also been English is Italian, Tuscan, and Tuscan Steak, will close after the New Year. Mr. Chodorow has not disclosed his next plans for the space.

PUDDING AND PORK

The Bubble Lounge (228 West Broadway, at White Street, 212-431-3433) has a new small- plates menu, created by Brian Konopka, a former executive chef of Le Cirque in Las Vegas. Items include phyllo-crusted hearts of palm with prosciutto and Parmesan, smoked salmon on toast points with crème fraîche and caviar, and a quail egg “toad in the hole,” which is Yorkshire pudding with pork products baked in it — apple wood-smoked bacon in this case.

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