Opening of Sarashina Horii, specializing in soba noodles

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The history of this soba noodle restaurant dates back to 1789 when it began serving its noodles to aristocrats and imperial families in Japan. Using the heart of buckwheat seeds, its soba is white, which makes it more delicate and refined. Yoshinori Horii, who runs the company, has decided that New York will be its first overseas branch, but the pandemic has blocked the opening. In the warmly decorated New York restaurant, chef Tsuyoshi Hori (the name is a coincidence) and his team make the soba they use. They also make more traditional buckwheat soba using wheat flour, and diners can choose the type of soba they prefer. There are over a dozen soba dishes, both cold and hot, many of which are served with tempura and include seafood, meats like duck, and vegetables. Several sauce options are also available. Additionally, the restaurant offers appetizers like fried tofu, grilled eel with eggplant, crab cake, fish carpaccio and a soba roll. Salads, tempura dishes, black cod with miso, sukiyaki, and grilled duck with vegetables are non-soba dishes. (Open Wednesday)

45, 20th Street East, 917-409-0546, sarashinahorii.com.

Eighth-generation Tuscan butcher Dario Cecchini opened a grocery store in New York City as part of Sam Nazarian’s C3 restaurant collection. (Mr. Cecchini’s family-owned shop in Panzano in Chianti rose to world fame thanks in part to his showmanship, as seen in his episode of “Chef’s Table” on Netflix.) Don’t expect patties de bistecca alla fiorentina here; the shop and restaurant at the Brookfield Place complex in Battery Park City, sells and serves sliced ​​meats like mortadella, salami, ‘nduja, finocchiona, and layered roast beef in hot and cold sandwiches with cheese, veggies and other articles. It was set up on the ground floor next to PJ Clarke’s on the Hudson, in what is essentially a testing area for various concepts developed and owned by C3. The trial will last six months, then another brand C3 will settle in. A more permanent Cicci di Carne will enter the C3 food hall at Brookfield’s Manhattan West in September. There are 20 more planned across the country.

Place Brookfield, 250 Vesey Street (West Street), 646-933-2920, ciccidicarne.com.

It had been almost two years to the day since Gabriel Aiello had closed his long-standing restaurant and bar near Columbus Circle because the building was being demolished. Its new location opened earlier this month, and the northern Italian menu, somewhat shortened for opening weeks, is true to the original. The restaurant was designed by the Rockwell group, giving it a slightly more formal look, with pale walls, beautiful lighting, a marble bar up front, and lavish semi-circular booths instead of the large open room in trattoria style. Mr Aiello said seating had increased by about 30 percent and there were tables outside. What has hardly changed is the staff. “I am proud that almost all of them have returned,” he said.

40 South Central Park (Fifth Avenue), 212-956-4600, gabrielsbarandrest.com.

This West Village wine bar owned by Jonathan Rexroat and Devin Rochford has AJ Ojeda-Pons, formerly at Lambs Club and Mercado Little Spain, curating the diverse and far-reaching wine list, and Chris Jaeckle, taking a break from the rollers. snacks and small plates. (Wednesday)

40 Carmine Street (Bedford Street), temperancenyc.com.


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