In October chef Alison Barshak unveiled the 120 seat Alison Two, a sophisticated sister restaurant to her Alison at Blue Bell, at 424 South Bethlehem Pike. Food Arts contributor Mark Stech-Novak designed the tricked-out kitchen with a tandoor oven and in-house pastry digs (domain of pastry chef Amelia Dietrich, formerly of Blue Bell), replete with its own oven and proofing box. Handling day-to-day operations is chef Bill Lewis, who comes by way of Twelve O' One Restaurant and Wine Bar (Erie, PA).
APPS ($9 to $13): charmoula (Moroccan spice/herb blend) rubbed lamb loin chop with cucumber/mint relish and chickpea puree; roasted wild mushrooms with North Carolina heirloom grits, aged Sonoma Jack cheese, and Sherry reduction.
MAINS ($20 to $35): braised pork cheeks al pastor with pineapple, onion, cilantro, lime, and crisp tortillas; tandoor roasted swordfish with turnips, wilted tatsoi, and burnt orange/walnut confiture.
DESSERTS ($8.50): lemon pudding cake with raspberry sorbet; honey panna cotta with Concord grape gelato and roasted pear.
In December, London-based Marlon Abela Restaurant Corporation introduced the Italianate Morello Bistro at 253 Greenwich Avenue (formerly Gaia Restaurant, one of its first stateside endeavors). Tenting the historic 140 seat interior are original Guastavino vaulted ceilings. Teardrop pendant lighting and warm woods round out the lofty classic look. Townsend Wentz, who worked at Philadelphia's Lacroix at The Rittenhouse and more recently at New York City's A Voce (also a MARC property), is executive chef.
APPS ($8 to $16): roasted tiger prawns with coco beans and shellfish/rosemary butter; grilled king oyster mushrooms with poached egg, parsley, and thyme.
MAINS ($24 to $36): spaghetti vongole of razor and littleneck clams, white wine, parsley, and chiles; rack of lamb with Brussels sprouts, caramelized onions, and olive oil/potato puree.
DESSERTS ($8 to $10): pear al Barolo with pistachio ice cream; ricotta pie with orange sorbet.
In October master sommelier Scott Carney, who made his name at Gotham Bar and Grill and Tavern on the Green, and wife Melanie Kozol launched Bussaco in Brooklyn's trendy Cobble Hill at 833 Union Street. Although the restaurant is named after a palace in Portugal, the food is American with liberal use of Brooklyn-born ingredients. The 85 seat space offsets white brick walls with dark wood floors. Recycled cork and reclaimed wood from historic brownstones round out the born-again borough look. Executive chef is Brooklyn resident Matthew Schaefer, an alum of Aquavit, Judson Grill, and Le Bernardin. Pastry chef Deborah Snyder comes by way of Lever House.
APPS ($9 to $14): duck pastrami with Brussels sprout salad, grainy mustard, and rye bread croutons; braised and grilled octopus with onions, peppers, preserved lemons, fingerling potatoes, and chicory.
MAINS ($17 to $25): poached lobster tail with braised cabbage/foie gras/lobster meat pierogis; veal cheek potpie with roasted root vegetables and sautéed mushrooms.
DESSERTS ($6 to $8): Greek yogurt cheesecake with roasted figs and graham flour biscuit; caramel/apple bread pudding with vanilla bean ice cream.
Hady Kfoury, who cut his industry teeth at both Daniel and Payard Pâtisserie & Bistro before becoming managing partner at three restaurants in his native Beirut, has brought his homeland to Midtown East with the October debut of Naya Mezze & Grill (1057 Second Avenue). Walnut wood tables, backlit metal wall panels perforated with white triangular patterns, and an illuminating skylight warm the 50 seat hideaway. Kfoury recruited Rafic Nehme from Lebanon to serve as executive chef.
APPS ($6 to $10): pan-seared Haloumi cheese with pomegranate sauce, tomatoes, and olives; kibbé Naya (Lebanese-style steak tartare with bulgur, onions, and mint).
MAINS ($17 to $27): marinated striped bass with spicy tahini, walnuts, and garlic/cilantro sauce; kafta kebab of seasoned beef and lamb with onion, parsley, and mint.
DESSERTS ($5 to $8): macerated dried fruit salad with apricots, raisins, and almonds; milk pudding flavored with orange blossom water.
Chef Jeff Tunks, Gus DiMillo, and David Wizenberg, owners of the Washington, D.C.-based Passion Food Hospitality (DC Coast, Ceiba, Acadiana, and TenPenh), are taking an international look at seafood with their latest venture, PassionFish, which opened in October at 11960 Democracy Drive. The bi-level 224 seat space leans toward the contemporary: a chilled seafood station visually underscores the menu, floor-to-ceiling windows illuminate the dining room, and there is a floating glass staircase. Executive chef is Chris Clime, formerly of Acadiana, and Passion Food alum David Guas consults on desserts.
APPS ($9 to $16): citrus- and rum-cured salmon gravlax with griddled Johnnycake and molasses/mustard crème fraîche; hamachi crudo with ruby red grapefruit, jalapeño, sweet soy sauce, and green tea sea salt.
MAINS ($19 to $29): butter-poached lobster with red Thai curry sauce, pineapple, jasmine rice, and kaffir lime; grilled prawns a la plancha with romesco sauce.
DESSERTS ($7): warm apple crisp with brown butter ice cream and candied almond wafer; warm doughnut holes with coffee Bavarian cream.
A farm-to-table ethos dovetails with a mid-20th century modern look at Restaurant Avondale, latest venture of Thomas Salamunovich and his Vail-based Savory Group (Larkspur Restaurant and Larkburger). Opened in September at The Westin Riverfront Resort & Spa, Avondale offers indoor and outdoor seating for 210, panoramic mountain views, and retro-chic walnut tables set about with Eero Saarinen-designed chairs. Helming the kitchen is executive chef Jeremy Kittelson, recently of Tapawingo (Ellsworth, MI). Mike Regrut, formerly Larkspur executive chef, holds the same title for the entire property. Allison Helfer, who was also a member of the Larkspur team, is now Avondale's pastry chef.
APPS ($8 to $19): golden chicken soup with pasta and arugula; country pâté with pickled vegetable salad and black walnut mustard.
MAINS ($13 to $39): pork spare ribs with corn spoon bread pudding and tomato vinaigrette; adobo crusted skirt steak with veal cheeks, chanterelles, parsnips, and potato gnocchi.
DESSERTS ($8): frozen hot chocolate with warm doughnuts; pumpkin bread pudding with cardamom ice cream.
