Over about 12 years, Ruben Rodriguez has assembled a tidy little collection of Spanish and Spanish-influenced restaurants in the East Village, all inspired by his mother’s and grandmother’s cooking. This latest goes well beyond Spain, taking inspiration from throughout the Mediterranean. Mr. Rodriguez has also gathered together a staff from his other venues: the chefs de cuisine Rolando Flores and Sebastian Cambeiro, the beverage director Niko Hagerty, the sommelier Raul Oleaga and the co-executive chef Rafael de la Rosa, who was at Minetta Tavern. On Mr. Rodriguez’s menu are fideuà, the angel hair noodle-based version of paella and a centerpiece at his original restaurant, Nai, where tapas reign. There are also a number of other pastas, including pappardelle with Sichuan peppercorns and Parmesan, and a lamb lasagna. Among the starters are oysters with orange and rosemary, cured sea bream with citrus and black olives, and grilled sardines with cilantro chimichurri. More substantial are dishes like pork Milanesa, and whole dorade with lemon potatoes. At the front of the restaurant is a 35-seat pink Brazilian quartzite counter, lit by an elaborate wood fixture, with tables beyond. Mr. Rodriguez said the name of the restaurant means “yeast” in Japanese, reflecting some of the breads and focaccia being served. (Opens Wednesday)
202 Avenue A (13th Street), 212-677-1030, nairestaurant.com/kobo.
On the corner of South Street and Peck Slip since 1873 but closed since Hurricane Sandy in 2012, this brasserie has been revived by Chris Reda and Eytan Sugarman, who runs the venerable White Horse Tavern and the newer Hunt & Fish Club. Crowd-pleasers like onion soup, Caesar salad, fried calamari, burgers, steak frites and chicken paillard are served until 10 p.m. Late at night, it becomes a lounge with a party vibe until early morning.
119 South Street (Peck Slip), pariscafenyc.com.
Steak Frites Bistro
This new Hell’s Kitchen spot from Adam Schop, an owner and executive chef, serves the classics: escargots, steak tartare, onion soup, salade Lyonnaise, roast chicken, côte de boeuf for two and chocolate soufflé. The setting is vintage.
496 Ninth Avenue (38th Street), 929-614-5070, steakfritesbistro.com.
The Filipino pop-up So Sarap has opened this restaurant, serving Mexican and Filipino fare, in the Canal Street Market. Lumpia and tacos with Filipino touches share the menu.
Canal Street Market, 265 Canal Street (Lafayette Street), canalstreet.market.
Urbanspace Union Square
In addition to its longstanding holiday market at Union Square, Urbanspace now has a permanent food hall nearby in the Zero Irving building on East 14th Street. Vendors include Kid Brother Pizza, Bobwhite Counter for chicken sandwiches, Summer Salt for Baja tacos, and Casa Toscana featuring Italian panini.
124 East 14th Street, urbanspacenyc.com.
Chefs on the Move
This Italian-born chef, who has worked throughout Europe and at Marea in New York, is bringing a sharper Venetian focus to St. Theo’s in the West Village, where he will be the executive chef. Among his specialties are saffron risotto, turbot in acqua pazza, and cappellacci ravioli with cod.
Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.