HeadlinerRosemary’s EastThe original Rosemary’s in the West Village, with its rooftop garden, now has a sprawling sibling in Stuyvesant Town. The executive chef, Ed Carew, plans an Italian menu with homemade pastas, vegetables, salads, roast chicken and sourdough pizzas. Prepared and packaged foods, like pastas, burrata, sauces and wines, will be sold retail through Rosemary’s Pantry. OpeningBâtardDrew Nieporent has reopened his TriBeCa restaurant with a new executive chef, Doug Brixton, who was a sous-chef at Café Boulud. One South First Street (Grand Street), Williamsburg, Brooklyn, robertaspizza.com, oddfellowsnyc.com, otherhalfbrewing.com.

Source: New York Times May 04, 2021 16:41 UTC