Thomas Brown, the director of operations, left, and Simon Kim, the owner, at Cote.

Danny Ghitis for The New York Times


COTE Simon Kim, an owner of Piora in the West Village, is opening an updated, high-style version of a Korean barbecue steakhouse in a couple of subdued gray and black rooms. “It’s more appealing to both non-Koreans and Koreans with a finer experience, good service and wines,” he said. Japanese gas grills have been fitted into the sleek matte soapstone surface of every table, where customers will cook their own meat. There are 24 grills, each costing $4,000, and as Mr. Kim’s director of operations, Thomas Brown, pointed out, they are smokeless. The menu’s focal point is the butcher’s feast, at $45 per person. It includes assorted cuts of beef, condiments, salads, stews, other accompaniments and dessert. À la carte appetizers, meats, fish and side dishes are also served. The chef, David Shim, worked at M. Wells, and Victoria James, who is also at Piora, is in charge of wines. There’s a lounge area at the entrance and a marble-topped bar in the center, dividing the space into two dining rooms. (Opens Thursday): 16 West 22nd Street, 212-401-7986,


AROQA For his latest restaurant, Gaurav Anand, who owns Awadh on the Upper West Side and Moti Mahal Delux on the Upper East Side, has drawn inspiration from a roqa, a traditional Indian engagement party. With Monica Saxena, a partner and London native whose wedding Mr. Anand catered, he has decorated the restaurant in celebratory black and gold. The menu goes beyond India, with Mexican, French and other global accents in dishes like crisp lamb kebabs with habanero aioli; lotus with avocado, tomatillo, chiles and tamarind chutney; beer-battered crab with a tomato pickle; and several stuffed kulcha flatbreads. The cocktails are bright and beautifully garnished: 206 Ninth Avenue (22nd Street), 646-678-5471,

EGG SHOP BROOKLYN Egg Shop, a NoLIta spot that features eggs in just about every dish, is opening a branch in Williamsburg, Brooklyn. The 60-seat space, larger than the original but in keeping with its bright, casual look, will have a separate bar serving grab-and-go options like sandwiches and egg bowls (called cruisers). The menu will include additions like frozen cocktails, as well as breakfast tacos and burritos, reflecting the Southern California roots of Sarah Schneider, an owner. Also new will be the reservation policy: Parties of eight or more can call ahead for brunch. (Friday): 138 North Eighth Street (Berry Street), Williamsburg, Brooklyn, 646-787-7502,

EMILY The chef Matt Hyland and his wife, Emily, have opened a Manhattan edition of their successful Brooklyn spots for Detroit-style pizza. They have taken over the space that was Blue Ribbon Bakery, wood-burning oven and all, and are serving “grandma” pizzas with crisp cheese crusts, along with a burger, sandwiches and other pizzas. (Wednesday): 35 Downing Street (Bedford Street), 917-935-6434,

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