Spring in New York is traditionally a time of renewal in the restaurant industry: It is the second-busiest time for openings, after autumn.

This year’s spring crop looks to be smaller than usual, with many restaurateurs delaying opening plans until the summer. The restaurant business being what it is, with so many moving parts, no opening date is set in stone until an eatery actually starts serving. But plans are under way to open the following restaurants in the next three months.

Savarona (220 E. 59th St., between Second and Third avenues): Owners Temel and Hatice Artukmac and chef Tevfik Alparslan plan to serve modern Turkish fare in an 85-seat dining room designed by David Howell.

Mr. Alparslan comes to New York from Istanbul, where he was executive chef at Reina restaurant for seven years. Dishes he has in mind include artichokes stuffed with lobster and mustard seed in coriander lime sauce, duck confit with vegetable-potato fondant and glazed black honey grape sauce, and swordfish skewers served with eggplant stew and a salad of fried porcini mushrooms and arugula. The restaurant could be open by mid-April.

The Park Room (at Helmsley Park Lane Hotel, 36 Central Park South, between Fifth and Sixth avenues, 212-371-4000) is the name of the restaurant formerly called Room With a View. The space is closed for a complete redesign. Early reports of the remade eatery speak of a fluted ceiling treatment accentuating the arch of the floor-to-ceiling windows overlooking Central Park. The food will be “Atlantic Rim,” as envisioned by chef Michael Hill, who also ran the kitchen at Room with a View, and the targeted opening date is late April.

Kurve (87 Second Ave. at 5th Street): This East Village restaurant is being designed by Karim Rashid, who did the interior of Morimoto in Philadelphia, as well as a garbage can sold by Umbra and a wide array of other works. The food, by Thai chef Andy Yang of Rhong-Tiam, will feature foie gras, truffles, sea urchin, and other exotica, presented from the perspective of a Southeast Asian chef. “The menu is going to be something you’ve never seen,” Mr. Yang, who hopes to open the restaurant in late April, said.

Sheridan Square (134 Seventh Ave. South at 10th Street, 212-352-2237): Gary Robins, formerly of the Russian Tea Room, and of the Biltmore Room before that, will showcase his food at this 135-seat West Village restaurant that will feature a wood-burning oven, a wood-fired grill, and vintage barn wood from upstate New York. The restaurant’s Web site promises “elegant rustic dining” and a springtime opening.

Scarpetta (355 W. 14th St., between Eighth and Ninth avenues): Scott Conant, formerly the chef-owner of L’Impero and Alto, hopes to open this 70-seat, seasonal Italian restaurant in May in the space where Gin Lane once operated. The space will be redesigned by S. Russell Groves.

10 Downing (10 Downing St. at Sixth Avenue): Katy Sparks, probably best-known as the former chef of Quilty’s, is the consulting chef, and Jason Neroni, of the ill-fated Brooklyn spot Porchetta, will be the executive chef of this restaurant by partners Joel Michel, Vincent Seufert, and Stephane Dorian. Their target opening date is late spring.

Bar Q (308 Bleecker St., between Grove and Barrow streets): Annisa chef and owner Anita Lo hopes to open this 120-seat Asian barbecue restaurant at the end of spring.

Inside Park at St. Bart’s (109 E. 50th St. at Park Avenue, 212-593-3333): What was once Café St. Bart’s is reopening, with the addition of air conditioning and heating, a new 2,400-foot kitchen and bake shop, and a full liquor license — rather than one just for beer and wine.

The food will be made by executive chef Matthew Weingarten, formerly of Savoy, and there will be a heavy focus on local, seasonal, and sustainable ingredients. Weather permitting, the terrace will open on April 16. The first dinner indoors is scheduled for May 6, and lunch service is supposed to begin on May 12.

An as-yet-unnamed restaurant by AvroKO (316 Bowery at Bleecker Street): The space that once was Mannahatta has been taken over by the team at AvroKO, which operates Public and the adjoining Monday Room. Executive chef Brad Farmerie hopes to churn his own butter at the new space, whose kitchen will be run by British chef de cuisine Chris Rendell, and Mr. Farmerie hopes to open it before the start of summer.

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