Pekarna Opens, That includes the Cuisine of Slovenia

This roomy new Higher West Aspect restaurant at some point intends to attribute the food items of Slovenia, with dishes like brodet, a sort of fisherman’s stew, Bohemian squash and mushrooms, and kremsnita, a creamy, custardy cake. For now, although the cafe waits for gas for cooking, it is much more usually American and European. Though the chef, Kamal Hoyte, a graduate of the Culinary Institute of America, is from St. Vincent and the Grenadines, and has under no circumstances been to Slovenia, the owner, Dean O’Neill, an seasoned restaurateur and restaurant designer, has experienced organization passions there considering the fact that 2003. The two have been doing work collectively on this undertaking for extra than a year. Mr. O’Neill has also recruited Alma Rekic, a pastry chef from Slovenia, to seek the advice of on the mainly standard sweets and her baked apple rolls, a Slovene item previously on the menu. Mr. Hoyte’s meals, described as Slovene-American, also reflects his track record functioning in restaurants like Daniel: His Slovene fish stew will arrive with aioli, bouillabaisse-type. The restaurant is on two flooring, and the decrease stage will have four private celebration places to open up in coming months. Avenue stage is the place the public eating is, in two rooms, just one with exposed brick, a marble bar and assorted chandeliers. The identify of the cafe suggests bakery in Slovene the area after housed a bakery.

594 Amsterdam Avenue (89th Road), 646-974-9070, pekarnanyc.com.

A steaming incredibly hot pot is just the ticket in cold temperature. At the new East Village locale, the American flagship of this worldwide chain of scorching pot eating places, there is a decision of unique sizzling pots, not just communal ones for the table. Socially distanced indoor seating in a roomy, handsome room accommodates 45 (of a probable 180), and there will be heated out of doors seating shortly. The chain, established in Shanghai in 2004, currently has an outlet in Flushing, Queens. It normally takes pride in the top quality of its elements, which includes American Wagyu and key beef, Japanese Miyazaki and even vegan Unattainable Meat to dip into rich broths bubbling more than tabletop cookers.

55 3rd Avenue (11th Road), 646-590-0034, dolarshop.com.

Randi Lee, the proprietor of this new neighborhood location, is nearly a 1-person band, handling anything in opening this restaurant, his very first, such as style, building and assembling the wine list. Mr. Lee, a indigenous of Portland, Ore., has been in the business for 25 several years, performing in Chicago and then at Del Posto, the Spotted Pig and the Smile. His chef is Delfin Jaranilla, who was at Fedora and High quality Eats. The culinary information contain ingredients from nearby suppliers for an American farm menu. In-house nose-to-tail butchery, fermentation and sourdough baking element in dishes like pickled mussels, smoked tilefish rillettes, and pork and beans with pickled rapini relish. In addition to lunch and supper, Mr. Lee is supplying what he phone calls a “vinyl hour” for drinks and snacks, salads and sandwiches from 1 to 5 p.m. accompanied by recordings. Social distancing provides 22 seats indoors, 42 exterior. (Opens Thursday)

755 Dean Avenue (Vanderbilt Avenue), Prospect Heights, Brooklyn, 646-470-7008, lelandbrooklyn.com.

Michelle Morgan’s inspiration to open up an Asian spot serving foods that’s gluten-totally free and often vegan-pleasant will come from her mom, a vegetarian from Hong Kong. Ms. Morgan grew up in Manhattan’s Chinatown consuming many Asian cuisines, and that knowledge is also reflected in her menu. Grilled Japanese eggplant, mushroom pho, lemongrass wings, seared natural tofu and koji-marinated salmon are some of the selections, strictly for takeout and supply.

293 Third Avenue (23rd Road), 929-373-8992, thetigerlilykitchen.com.