Moody Tongue Sushi, From Noted Chicago Brewers, Opens

Headliner

Moody Tongue Sushi

Moody Tongue, a Chicago brewing company that received two Michelin stars in 2021 and 2022 for its Dining Room and the Bar, is opening this New York outpost. Though signature beers, with 16 tap lines, will be available, the experience will not replicate that of the Chicago location, which offers both tasting and à la carte menus. In New York, it will serve mostly sushi with the chef Hiromi Iwakiri in charge. Jared Rouben, a founder and the brewmaster, said he and Jeremy Cohn, his cousin and partner, both had New York roots and had wanted to open something in New York for some time. And, Mr. Rouben added, “I always wanted to pair sushi with beer.” An example is their pressed Asian pear saison, which would complement nigiri sushi of scallop, caviar and edamame. The beers are served in stemware, often flutes and Champagne coupes. “They’re celebratory and best to showcase the aromatics,” Mr. Rouben said. Nigiri, along with a few non-sushi items, like chawanmushi and hand rolls, will be served à la carte or on set menus of six or nine dishes. The space, with a nine-seat bar and dining room, has been lightened while retaining the Venetian plaster walls and herringbone oak floor. (Opens Friday)

150 West 10th Street, 646-560-0400, moodytongue.com.

Opening

Goa New York

Hemant Bhagwani, a restaurateur and chef with a collection of places in Toronto, is opening his first New York venture. He has taken over the handsome TriBeCa space that was Masa Takayama’s Tetsu. Several features, including the long dining bar, the grills and walkway have been retained, but added now are splashes of bright color with wall projections, fabrics and artwork. It features the cooking of Goa, the region on the west coast of India once occupied by the Portuguese, where Mr. Bhagwani visited to research a cookbook. He has also tweaked the cuisine with his own, often-international touches: lobster Idli Xec Xec, a dish typically made with crab that’s zapped with black pepper; charcoal butter chicken that is grilled, then smoked; lamb chops grilled over charcoal, his signature; and Goan-style slaw, a mix of 16 ingredients. (Friday)

78 Leonard Street (Church Street), 646-490-4372, goa-nyc.com.

Serafina

The most elaborate Serafina restaurant in New York has been installed in the NH Collection hotel in Murray Hill. The luxurious setting, with a pizza oven capturing the spotlight, is matched by some of the dining details. Table-side preparations include Caesar salads, pastas served from a wheel of Parmigiano-Reggiano and the filleting of salt-crusted branzino, flourishes not characteristic of the owners Fabio Granato and Vittorio Assaf’s other restaurants. The rest of the menu, approachable Italian, is what you’ll find at other Serafinas. It’s in the first NH Collection in New York, but the restaurant is one of 12 in the city and 30 worldwide. (Wednesday)

NH Collection New York Madison Avenue, 241 Madison Avenue (38th Street), 646-779-7667, serafinarestaurant.com.

Petite Patate

The chef and restaurateur Greg Baxtrom has a dog named Spud, who inspired the name of his latest restaurant, “little potato” in French. The spot, replacing his Maison Yaki, has a lineup of straightforward bistro favorites like onion soup, escargots and steak with Béarnaise sauce. The space is done with Art Nouveau elements. The backyard was also refinished for comfort but retains Maison Yaki’s pétanque court. (Friday)

626 Vanderbilt Avenue (Prospect Place), Prospect Heights, Brooklyn, 718-552-2609, petitepatatenyc.com.

A Taste of Economy Candy

The Lower East Side headquarters for old-fashioned penny candy, national brands and items like dried fruit and snacks since 1937 is opening its first satellite, in Chelsea Market. There are Valentine goodies galore.

Chelsea Market, 75 Ninth Avenue (15th Street), economycandy.com.

Looking Ahead

St. John in New York

St. John, the noted London nose-to-tail restaurant, will open in Brooklyn for one night only,March 6 at 7 p.m. at the Long Island Bar in Brooklyn Heights. Martinis are served first, then deviled eggs with caviar, baked clams with bone marrow, and ox tongue with cabbage, mustard and rye. Following are lobster rarebit with a wine wedge salad and pot roast smoked bacon with trotters and beans. There will be cheese and the bar’s own pecan pie. Individual and booth seating are available, 230 pounds per person ($275.33), including service and tax from stjohnrestaurant.com.

The Long Island Bar, 110 Atlantic Avenue (Henry Street), Brooklyn Heights, 718-625-8908, thelongislandbar.com.

LEV at Bistrot Leo

From March 2 to May 2, LEV, the Brooklyn-based event and catering company owned by the Israeli chefs Daniel Soskolne and Loren Abramovitch, will take up residence at John McDonald’s Bistrot Leo in SoHo. Their à la carte menu is expected to include sea bass chraime (a North African stew), wild vegetable and feta salad, upside-down rice and chicken, sesame flatbread and pasta burekas. Bistrot Leo will continue to serve its usual breakfast and lunch menus during this time.

60 Thompson Street (Spring Street), 212-219-8119, bistrotleo.com.

The Marshal

Last year, after a pandemic hiatus, Charlie Marshall resumed his dinners, featuring New York State wineries. This year’s series, starting Feb. 20 and running through March 15 on Monday, Tuesday and Wednesday evenings, will have twice as many dinners — a dozen instead of six. Each dinner features six courses paired with six wines; the price has inched up a tiny bit, from $95 last year to $99 now.

628 10th Avenue (45th Street), 212-582-6300, the-marshal.com.

Market 57

This new food hall on Pier 57 — once to be home to Anthony Bourdain’s street food assemblage with KF Seetoh — has selected its vendors in participation with the James Beard Foundation and Jamestown, the developer. There is an emphasis on women and BIPOC owners, and the market also aims also to be an incubator for fledgling entrepreneurs, though a number of participants are already high-profile. Among them are Ammi, with home-style Indian fare; Bessou, a branch of the NoHo spot serving Japanese home cooking; Bird & Branch, a coffee shop with a job-training program; Due Madri for sandwiches and Italian food from Erika Nakamura and Jocelyn Guest, celebrity butchers; Local Roots for Chinese farm-to-table; LoLo’s on the Water, a mix of waterfront items, some from Cape Cod but mostly Caribbean; Malai, Indian ice cream; Mijo from Fany Gerson and her husband, Daniel Ortiz de Montellano; Mothershuckers for oysters; Nom Wah for Cantonese food; Harlem Hops, serving beers and small bites at a craft beer bar; the Galley by Lobster Place, with a pared-down menu from the parent company in Chelsea Market; the Good Batch, a branch of the Clinton Hill bakery; Ras Plant Based, specializing in bowls for lunch; and Zaab Zaab for highly rated Thai Issan specialties. In addition, the James Beard Foundation will run a kiosk with rotating menus emphasizing sustainability and reasonable prices. Google, a tenant on the pier, and Jamestown are supporting the project. A spring opening is projected.

Pier 57, West 14th to West 17th Streets on the Hudson River.

Perelman Performing Arts Center

To open later this year, this gilded building with a new cultural venue in the World Trade Center area will have a restaurant by Marcus Samuelsson, as yet unnamed, with a theme to be decided. Rockwell Group is designing.

One Liberty Plaza, 251 Fulton Street (Greenwich Street).

Chef on the Move

Nicholas McCann

This chef, who worked at Salinas, Tessa, the Milling Room and Corkbuzz, is the new executive chef at Society Café in the Walker Hotel in Greenwich Village, where there’s live jazz Tuesday through Saturday.

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.