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May 29 Issue

  1. openings
    Greenwich Village Is Getting a Middle Eastern Dumpling ShopKubeh is a 60-seat restaurant devoted to and named after the Levantine dumplings served in broth.
    By Robin Raisfeld and Rob Patronite
  2. openings
    The Hart’s Team Is Opening a Seafood-Heavy Portuguese Spot on the LESCervo’s menu includes raw oysters, preserved seafood, vegetables flavored with anchovies or bottarga, and whole fish cooked on the plancha.
    By Robin Raisfeld and Rob Patronite
  3. the dish
    Could Sunchokes Be Your Next Vegetable Obsession?Hemlock’s roasted and raw preparation with kumquat curd could do for sunchokes what David Chang’s fish-sauce vinaigrette did for Brussels sprouts.
    By Robin Raisfeld and Rob Patronite
  4. the urban forager
    Blue Hill’s Bone-Ash Cheese Is Now Available for Retail SaleSaxelby Cheesemongers’ new Bone Char Pearl is made in Maine, aged in Brooklyn, and coated in animal-bone charcoal from Blue Hill at Stone Barns.
    By Robin Raisfeld and Rob Patronite
  5. restaurant review
    Review: With His Posh New Midtown Empellón, Alex Stupak Means BusinessThe menu at this ambitious outlet includes a variety of creations calculated to appeal to this new, upscale dining terroir, including $125 fajitas.
    By Adam Platt