Marcus Samuelsson’s First New York Restaurant in Seven Years Is Open
Aperitivos in Greenpoint, Brooklyn, Tocqueville reopens, and more restaurant news.
Cooking Feast on recipes, food writing and culinary inspiration from Sam Sifton and NYT Cooking. Get it sent to your inbox.By Florence Fabricant
Hav & Mar
Rose Noël, the former executive chef of Maialino Mare in Washington, D.C., is opening a seafood restaurant with Marcus Samuelsson, his first spot in the city in about seven years. Hav means ocean in Swedish, and Mar translates as honey in Amharic. (Both languages played a role in Mr. Samuelsson’s life.) Input from the chef de cuisine, Fariyal Abdullahi, and the head baker, Farheen Jafarey, also shaped the menu, which features Black mermaid rice with mushrooms, crab, lobster and peas; dawadawa bass with clams and herbs; and seaside waffle with rock shrimp and uni butter. In addition to wines and cocktails, the drinks include Ethiopian beer and several nonalcoholic choices. The 125-seat restaurant, done in shades of green, will be a showcase for Black art. Thelma Golden, the director of the Studio Museum in Harlem, and Derrick Adams, an artist and a creative partner who contributed impressive wall-mounted sculptures, will curate the selection, which will also feature a series depicting Black mermaids commissioned by Mr. Samuelsson. Midcentury style is evident in the Noguchi-style chandelier and bentwood lamps.
245 11th Avenue (26th Street), 212-328-8041, havandmar.com.
Spanish and Italian aperitivo bars inspired this addition to Greenpoint, Brooklyn, where fortified wines, poured straight or mixed, are the specialty. Two versions of the Americano cocktail — one classic with sweet vermouth and Campari, the other bianco with dry vermouth — are dispensed on tap. The wine list skews natural. Small plates devised by Vincent Iborra, the consulting chef, include oysters, black sausage croquettes with aioli, Rancho Gordo beans with cockles, and the inevitable cheeseburger. The room, which features exposed brick, mirrors and stained glass and is anchored by a U-shaped gray quartz bar, has seating at leather and mahogany banquettes.
180 Franklin Street (Java Street), Greenpoint, Brooklyn, 347-457-5436, baramericanonyc.com.
More on Food and Dining
Keep tabs on dining trends, restaurant reviews and recipes.
- Americans’ long love affair with ice-cold drinks has spawned a new obsession: specialty ice. Here’s a quick look at the most popular shapes and the best ways to use them.
- Beef stew may be considered old-fashioned, but it remains one of the most beloved dishes. Here are some tips to make a great one, based on the many versions found around the globe.
- Raghavan Iyer taught Americans how to cook Indian food. He is using his last days to get familiar comfort foods to patients like himself.
- In New Orleans, a new generation of Black chefs is exploring how the city’s celebrated food owes as much to West African and Caribbean cuisines as to French cooking.
- Sign up for our “The Veggie” newsletter to get vegetarian recipes for weeknight cooking, packed lunches and dinner parties.
Eating in New York City
- The Urban Hawker food hall brings Anthony Bourdain’s vision for a street-food market, and 17 vendors, to Midtown. The focus is on Singaporean cuisine.
- How did Rockefeller Center, a complex where food traditionally skewed corporate, become a dining destination?
- Our restaurant critic returned to Le Bernardin, the seafood restaurant in Midtown, which held onto its four stars. These are the other New York restaurants that have received the top rating from The Times.
- There are more than 5,000 things to eat and drink at the Tin Building, the restaurateur Jean-Georges Vongerichten’s new market and food hall in New York’s Seaport district. Here are 10 worth trying.
We offer a comprehensive suite of 360-degree hospitality solutions utilized to develop personalized strategies for our partners.