New restaurant openings

Pan-roasted scallops with bacon and corn at Butcher Bay

Roxana Marroquin

Butcher Bay After closing Seymour Burton last summer, the owners reopen the space as a 50-seat gastropub devoted to traditional Northeast and mid-Atlantic foods. The offerings skew toward seafood—whole lobsters, local clams and oysters are piled onto an ice-filled zinc raw bar—while terrestrial dishes include a kosher chicken that is soaked in buttermilk and then fried. What of the famous Burton burger? Alas, it is no more, though a pan-seared Salisbury steak sandwich with onion gravy takes its place. 511 E 5th St between Aves A and B (212-260-1333)

Minetta Tavern Restaurateur Keith McNally (Balthazar, Pastis), along with chefs and co-owners Lee Hanson and Riad Nasr, unveils the latest, historic addition to his New York portfolio. Eight months after its shuttering, the former Hemingway haunt has new blood, including an updated kitchen, but its most beloved elements—the bar, murals and tin ceiling—remain. Expect old-world comfort foods (roasted marrow bones, crispy pigs’ trotters), as well as the celebrated Black Label burger from Pat LaFrieda. 113 MacDougal St at Minetta Ln (212-475-3850)

Compiled by Daniel Gritzer

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