EMP SUMMER HOUSE The popular summer outpost in East Hampton, N.Y., that Will Guidara and the chef Daniel Humm of Eleven Madison Park ran last year returns, starting May 25 and running Wednesdays to Sundays through mid-September. It will again feature casual indoor and outdoor dining on the lawn and covered patio, with a somewhat more formal menu in the dining room inside. Lobster tempura, tomato salad and rib-eye for two are likely to be served. Large-format dinners for groups of six to eight will again be available. Unlike last season’s pop-up, which was a way to keep staff employed while Eleven Madison Park underwent renovations, this one will hire mainly from the community. The success of the experiment led Mr. Humm and Mr. Guidara’s Make It Nice group to plan a similar winter branch, to open in December, in Aspen, Colo. Both will be run in partnership with American Express, the only credit card accepted at the pop-ups. Starting May 1, reservations for the indoor dining room can be made online through June 30; as of June 1, they can be made through July 31, and starting July 1, they will be taken through September: 341 Pantigo Road, East Hampton, N.Y., empsummerhouse.com.
SAM WON GARDEN This Koreatown restaurant in Manhattan is the introductory American branch of what is said to have been the first Korean tabletop barbecue restaurant, opened in Seoul in 1976. The New York version will be on three floors and seat 180 people, tiny when compared to the 1,200-seat original. Run by Simon Lee, the owner of the Franco-Korean bakeries Paris Baguette, it will feature beef from a ranch in Arizona that is dry-aged at the restaurant. Other dishes will include beef tartare bibimbap, spicy intestine casserole, bacon-mung bean pancakes, and, special to New York, kimchi poutine. The wine list concentrates on New World selections. (Monday): 37 West 32nd Street, 212-695-3131.
PLANTMADE A new addition to the chef Matthew Kenney’s global collection of vegan restaurants (they say plant-based) has opened in New York. It’s the fourth in the city for him and his partners. The 50-seat all-day cafe serves potato niçoise bagels with almond pâté and olives, truffled “cheese” panini and coconut cream pie, among other items. It pours Haitian Bleu coffee, an heirloom variety that appears in drinks like pine pollen cappuccino. Proceeds from coffee sales go toward restoring land in Haiti that was devastated by recent natural disasters: 152 Second Avenue (Ninth Street), matthewkenneycuisine.com/plantmade.
CLAY POT A clay bowl of Cantonese food that includes rice, egg, spinach, corn and tofu with a choice of two toppings (shrimp, beef, chicken, eel, pork belly, sausage or vegetable) is what’s on offer for $12 at this new vest-pocket spot in the East Village. And if you’ve come to appreciate Spanish socarrat, the crispy rice that clings to the bottom of the paella pan, you’ll want to know fan jiao, the equivalent to be scraped up from the pot: 58 St. Marks Place (Second Avenue), 646-434-6449, claypotnyc.com.
TUSCANY STEAKHOUSE What had been Nino’s Steakhouse has now been taken over by Steve Haxhiaj, who had owned Il Monello on the Upper East Side. He has redecorated the 5,000-square-foot space seating 140 and installed a menu combining steakhouse and high-end Italian fare: 117 West 58th Street, 212-757-8630, tuscanysteakhouse.com.
ANDREW CARMELLINI and his partners Luke Ostrom and Josh Pickard of the NoHo Hospitality Group, which runs Locanda Verde, Lafayette and Leuca, are adding Pier 17 at South Street to their portfolio. They plan to create an Italian chophouse, as yet unnamed, centered on fire-grilled beef, seafood and poultry, in a two-story, 11,000-square-foot space in the Howard Hughes Corporation’s Seaport District development, which also includes a restaurant and market by Jean-Georges Vongerichten, and a restaurant from David Chang. Mr. Carmellini’s project, in the southwest corner of the Pier, is to open next year.
BRIAN LOIACONO, a former chef for Daniel Boulud at Bar Boulud and DB Bistro Moderne, will take over the kitchen at John McDonald’s restaurant, Sessanta, in the Sixty SoHo, to be renamed Bistrot Leo. His menu, in place starting in April, will represent a shift to French bistro fare from the original Italian approach. Previously, Mr. McDonald had hoped to keep it Italian, with Adam Leonti in the kitchen, but there were complications preventing Mr. Leonti from coming on board. Mr. McDonald now says he feels there are plenty of Italian options in Lower Manhattan but fewer French ones.
CAROLINE FIDANZA, who closed her much-loved sandwich shop, Saltie, last year, has been named to be the culinary director of Andrew Tarlow’s Brooklyn restaurant group. Mr. Tarlow has also announced that Patch Troffer, who comes from Bar Tartine, among other San Francisco restaurants, is the new executive chef at Marlow & Sons in Williamsburg, Brooklyn, replacing Ken Wiss. At Roman’s in Fort Greene, another of Mr. Tarlow’s properties, Francisco Reed has been promoted to executive chef from sous-chef. And at his Achilles Heel in Greenpoint, Desiree Tuttle, who was the pastry chef at Reynard in the Wythe Hotel, is now the executive chef.
ERIC RENTZ, who was a sous chef at Lilia, is the new executive chef at the Clinton Hall beer and burger chain. He will focus specifically on its two new locations, in the Pod 51 Hotel, 230 East 51st Street, opening next week, and at Pod Williamsburg, 247 Metropolitan Avenue (Driggs Avenue), to open next month.
COMPANY RESTAURANT Jim Lahey’s Chelsea sandwich spot, best known simply as Co., is gone. Mr. Lahey said he wanted to concentrate on redoing his Sullivan Street Bakery in Hell’s Kitchen. He has not yet decided what will replace Co.
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