Opening
Quick Eternity
When it comes to Moby Dick, Bryan Schneider, the bar director at Quality Branded, is less obsessed than Ahab. But not by much. Having read the book, he’s held the notion of a whaling tavern for some time and has now beached it in the cobbled lanes of the Seaport District. Decorated with a maritime mural by the artist Azikiwe Mohammed, it also has a slab of polished driftwood as the bar. Upstairs is the Gam, a bookable private room stocked with copies of “Moby Dick.” Mr. Schneider’s cocktails include the Rachel, with bourbon and Madeira, named for the ship that rescued Ishmael. The food, by Antonio Mora, looks to New England with several takes on chowder, sailor’s soda bread, corn dog-style lobster tails and sticky toffee pudding.
22 Peck Slip (Water Street), quicketernity.nyc.
Hudson VU Rooftop
The INK 48 Hotel at the western edge of Hell’s Kitchen counters its remoteness with stunning views from its upper floors. This latest indoor-outdoor iteration on the 16th floor has the executive chef Samuel-Drake Jones in charge, serving uni and caviar tea sandwiches, grilled heirloom carrots and hanger steak with homemade kimchi, in the glass-enclosed main dining room, bar and outdoors. He will also be the executive chef at Hudson Local, a farm-to-table dining room, on street level in the fall. (Opens Thursday)
INK 48 Hotel, 653 11th Avenue (48th Street), 646-212-1546,
hudsonvunyc.com
JaBä
Clams at JaBaCredit… Via JaBa
The chef Tony Inn is interpreting the food of his native Taiwan at his first restaurant. On a relatively concise menu served in a graciously appointed room, he’s offering oyster omelet; stinky (fermented) tofu with pickled cabbage; pickled celtuce; salt-cured whole mackerel; basil-garlic clams; fried pig’s ears with Kewpie mayo; five-spice grilled pork jowl; aged sa cha beef ribs; beef noodle soup; and crème brûlée, for which he swaps out the custard for sweet potato. (Opens Wednesday)
230 East 58th Street, 212-256-1468, jabanyc.com.
Bar Bianchi
Credit…Liz Clayman
The restaurateurs Jon Neidich and Craig Atlas of Golden Age Hospitality, known for the Nines, Acme and Elvis, have added this airy trattoria style bar and restaurant with rattan chairs that spill out onto the sidewalk, ready for a warm-weather spritz or sgroppino. It’s a collaboration with Paradise Projects. The executive chef, Nicole Gajadhar, taps a familiar Italian playbook for fried zucchini, rigatoni with sausage and peas, beef carpaccio, veal Milanese for two and ricotta cheesecake.
5 Avenue A (East Houston Street),barbianchinyc.com.
