Week of October 8-14

Abe & Artuhr's Scottish salmon

Photograph: Jolie Ruben

Abe & Arthur’s
Chef Franklin Becker launches this bi-level American eatery in the Meatpacking District. The design is a mix of classic (leather chairs, marble floors) and street (scrims with images of graffiti and cobblestones). Familiar items like meatballs share menu space with more luxe creations, such as scallops with foie gras. 409 W 14th St at Ninth Ave (646-289-3930)

Casa Lever
The owners of Sant Ambroeus bring their Milanese cooking to the landmarked Lever House. The dining room has opened up to reveal street views, and now displays 19 original Warhol paintings. Light fare will be available all day, while the lunch and dinner menus skew toward the sea. 390 Park Ave at 53rd St (212-888-2700)

Dickson’s Farmstand Meats
Jacob Dickson is selling meats sourced from small local farms at his first retail shop, in the Chelsea Market. In addition to beef, pork, lamb and poultry, visitors can purchase house-made charcuterie and cured meats (including bacon). Chelsea Market, 75 Ninth Ave at 16th St (no phone yet)

Jacques Torres Chocolate Chocolatier Jacques Torres unveils a kiosk in Chelsea Market, selling his bonbons, hot chocolate and baked goods. Chelsea Market, 75 Ninth Ave at 16th St (212-414-2462)

Piquant
The owners of Mitchell’s Bar & Grill have reopened the restaurant as a Southwestern eatery. Diners can opt for small plates like ceviches and tacos, or fill up on heartier entrées. Bars on two levels will serve Mexican beers and more than 40 tequilas. 259 Flatbush Ave between Bergen St and St. Marks Ave, Prospect Heights, Brooklyn (718-484-4114)

Testaccio
Named for a part of Rome famous for its slaughterhouses, this restaurant will specialize in the city’s quinto quarto—or nose-to-tail—cooking. Look for traditional dishes like veal tripe. 47-30 Vernon Blvd between 47th Rd and 48th Ave, Long Island City, Queens (718-937-2900)

Compiled by Daniel Gritzer and Kate Wertheimer

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