Week of November 19-25

OBAO
Michael “Bao” Huynh (Baoguette, Bar Bao) introduces his latest restaurant, this one reinterpreting Southeast Asian noodle and barbecue dishes. Thailand’s pad si-ewe gets an upgrade with the addition of short-rib meat, green-mango kimchi and a fried egg, and Singapore mai fun’s thin rice noodles are enhanced with crispy lard, Chinese sausage, shrimp and golden chives. Coming from the grill, meanwhile, is a small selection of items like whole red snapper. 222 E 53rd St between Second and Third Aves (no phone yet)

Cocoa V
This vegan chocolate haven from the owner of Blossom pairs the dairyfree confections with wine. A boutique will carry truffles, bonbons, bars and bark (they’re making “silk chocolate” to please vegans who miss the milk variety), while an intimate, 28-seat café will feature a list of roughly 15 complementary wines, along with desserts like brownies and chocolate mousse. 174 Ninth Ave between 20th and 21st Sts (no phone yet)

Lucy’s Whey
Chelsea Market welcomes its first cheese shop, where manager Amy Thompson (a Murray’s alum) fills her counter with American artisanal selections. Chelsea Market, 425 W 15th St between Ninth and Tenth Aves (212-463-9500)

MXco
John Dempsey and Maren Powell, who own the Midtown West restaurants Hell’s Kitchen, Vynl and El Centro, unveil their latest Mexican eatery, a graffitied spot on the UES. Upmarket versions of familiar foods will feature tacos stuffed with beer-and-chili–battered sea bass, and hanger steak glazed with pomegranate juice. Wash it down with margaritas: You can mix a variety of fruit purees to make your own flavor. 1491 Second Ave at E 78th St (212-249-6080)

The Nut Box
The Chelsea Market location of this Smith Street dried-goods emporium features walls lined with premium nuts, dried fruit, and other delicacies. Chelsea Market, 425 W 15th St between Ninth and Tenth Aves (347-689-9948)

Roman’s
Marlow & Sons owners Andrew Tarlow and Mark Firth have reopened their Fort Greene Mexican restaurant, Bonita, as this farm-to-table New American eatery. The meal is modeled after traditional Italian dining (appetizer, followed by pasta, and then a protein with sides of your choice), but portion sizes are small enough, and prices low enough, that you won’t bust your gut or your bank account. The menu changes daily, and features plates like taleggio croquettes and acorn-squash salad, along with two cocktails of the day. 243 Dekalb Ave between Clermont and Vanderbilt Aves, Fort Greene, Brooklyn (718-622-5300)

Spot Dessert Bar
Having shuttered Batch and P*ong this past year, pastry whiz Pichet Ong makes his return as the consulting chef at this East Village dessert bar. Ong will meld Asian and Western traditions in creations like a white-miso semifreddo. Other sweets, such as cupcakes (mocha, green tea), cookies (ginger oatmeal raisin) and ice creams (toppings include lime curd and vanilla-poached persimmon) can be eaten in or carried out. 13 St. Marks Pl between Second and Third Aves (212-677-5670)

Compiled by Daniel Gritzer and Jeanne Hodesh

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