Produce Takes Center Stage at Jean’s



An American bistro with its eye on New York is what Max Chodorow, a son of the prolific restaurateur Jeffrey Chodorow, intends for this restaurant just steps from the Public Theater. At one time, the space housed the elder Mr. Chodorow’s Asia de Cuba and Butter. Now, his son has a teamed up with Ashwin Deshmukh, a managing partner at Superiority Burger, for this new venture. The restaurant is distinguished by using produce from Max Chodorow’s farm in New Hope, Pa. In addition, meat, poultry and some of the seafood also come from local sources. His menu offers grilled oysters with Espelette hollandaise, lobster rolls served with a shot of lobster bisque, a French dip sandwich, mussel bouillabaisse, wood-grilled half chicken, seared local fluke meunière, bone-in tuna au poivre and an espresso crème brûlée. Pedro Cruz runs the kitchen. The titular Jean is no one in particular: It was chosen as a name that works both in English and French. Mirrors, gold leaf, Venetian plaster and an open kitchen define this informal room that seats 110. (Opens Friday)



The esteemed and palatial Indian restaurant Junoon has headed downtown to the East Village with this offshoot, an ode to hawker street food. It opens with a menu featuring fried fish and a ros omelet. Cocktails often deploy Indian seasonings.


The tasting counter with 13 seats for the chef Dae Kim’s 12-course menus is opening this week in the Herald Square subway station, in a former newsstand and barbershop. (Friday)

11 Tigers

A new eight-seat omakase counter has been added to this spot which combines Japanese izakaya food with Thai-style drinks. The counter serves a mix of Japanese and Thai fare.


In case you were wondering what the chef John DeLucie has been up to, it’s this new steadfastly Italian West Village spot. The menu features veal meatballs, roasted peppers, pizzas, spaghetti cacio e pepe, tonnarelli fra diavolo, linguine with clams, and branzino with Italian chicories.


A star in the Altamarea Group’s constellation, Marea, where Michael White was once the chef, has reopened after renovations. Both kitchen and dining room underwent a refresh with the notable addition of dining chairs designed by Eero Saarinen in 1946. The new executive chef is PJ Calapa, who was with Altamarea at Ai Fiori and then went off to open some places of his own. Now, at Marea, he’s adding dishes like Spanish mackerel crudo and lamb saddle porchettato. He’s is working in tandem with Lauren De Steno, who was the executive chef. (Friday)

Per Se

With a face-lift for both kitchen and dining rooms completed, Thomas Keller’s New York flagship reopens this weekend. (Friday)


Formerly Middle Branch, this Murray Hill bar has reopened with a new name after a lengthy Covid hiatus.

Chefs on the Move

Jose Ramírez Ruiz

Mr. Ruiz, who was at Semilla in Brooklyn, has been appointed executive chef at the Auberge Resorts Collection’s Mayflower Inn & Spa in Washington, Conn.

Jake Yont

This partner at Sincerely Ophelia and Chicken and the Egg in the East Village has added Virginia’s, in the same neighborhood, where he is the executive chef serving an eclectic menu informed by his Dominican roots, French training and Italian restaurant experience.

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