Week of October 15-21

Pork terrine with bacon and pickles at the Breslin

Photograph: Jolie Ruben

The Breslin Bar & Dining Room
Nose-to-tail eating is the theme at this old-world restaurant from Ken Friedman and chef April Bloomfield (both of the Spotted Pig). In the a.m., Bloomfield will prepare full English fry-ups, while one of two bars will mix appropriately paired British drinks such as the Pimm’s cup. The “meatcentric” lunch and dinner menus also have a U.K. influence—combined with Bloomfield’s trademark Mediterranean touches. Look for these in a lamb burger with feta and cumin mayonnaise, and house-made sausages and terrines. Check the hours before going: The restaurant is initially serving breakfast only, and is rolling out lunch and dinner in the following weeks. Ace Hotel, 20 W 29th St at Broadway (212-679-2222)

Bill’s Bar & Burger
Restaurateur Steve Hanson (Blue Water Grill) expands his Meatpacking District holdings with this American eatery in the former Hog Pit space. Hanson retained its roadhouse look—neon signs and photos still clutter the walls. As the name suggests, burgers are the featured item (using LaFrieda beef). 22 Ninth Ave between 13th and 14th Sts (212-414-3003)

Corsino
Jason Denton of ’ino and ’inoteca adds a second restaurant and wine bar to his West Village stable. Ever the sandwich king, Denton will debut a crostini bar, where roughly 20 toppings can be heaped onto toasts. Also choose from small plates and pastas from chef Steve Connaughton (Bar Milano). About half of the all-Italian wine collection will be priced under $50. 637 Hudson St at Horatio St (212-242-9093)

El Café
A 120-seat Pan-Latin café operated by the catering company Great Performances is opening in El Museo del Barrio. The menu includes snacky bites like plantain chips and Argentine empanadas (made with wheat flour), as well as more filling items such as made-to-order Peruvian ceviche. El Museo del Barrio, 1230 Fifth Ave between 104th and 105th Sts (212-831-7272)

Mark
Sliders are the specialty at this East Village restaurant. Meat ground in house forms the patties, which come in two varieties: with bacon or without. Simple toppings include American cheese and fried Vidalia onions. For sweet tooths, milk shake flavors range from Guinness to cola, and mini seasonal fruit pies will be baked daily. 33 St. Marks Pl between Second and Third Aves (212-677-3132)

Tanuki Tavern
Jeffrey Chodorow has opened a sleek izakaya in the space that once housed his restaurant Ono, located in the Gansevoort Hotel. In addition to small plates like bacon-wrapped scallops with pineapple, the restaurant will offer a full sushi menu from chef de cuisine Kazuhiko “Kazu” Hashimoto (Megu). 18 Ninth Ave at 13th St (212-660-6766)

Compiled by Daniel Gritzer

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