Russian Caviar in Midtown opens lower-level bar and lounge

Headlining Russian Caviar and The Bar at Russian Caviar Tucked away on a second floor overlooking Madison Avenue since 1997, the luxuri...


Tucked away on a second floor overlooking Madison Avenue since 1997, the luxurious and intimate dining room of Caviar Russe, an importer and seller of caviar, now has a less formal partner downstairs. The company took over the ground-floor space and transformed it into a caviar bar and lounge, with 14 comfortable seats on a white marble counter and 28 more in a richly upholstered space with coffee tables. , all lit by circular suspended luminaires. There is a small retail area at the front of the space. This new Russian Caviar Bar, which will open daily at noon, offers bite-size alternatives to the $ 150 tasting and à la carte menus from Executive Chef Edgar Panchernikov upstairs. (The original restaurant was awarded a Michelin star.) In addition to various caviar services with all the appropriate accessories and utensils, the downstairs dining options, with cocktails, vodkas, champagnes and wines, feature raw sea bass specialties, a bowl of raw fish chirashi with caviar, mini lobster rolls, bao buns with eel and foie gras, and a version of the tarte flambée, topped, like almost everything, with diced eggs. glittering sturgeon. All of the company’s caviars are farm-raised in northern Germany from animals native to the Caspian Sea, with the exception of the transmontanus white sturgeon, which originates from California. (Open Wednesday)

538 Madison Avenue (54th Street), 212-980-5908, caviarrusse.com.

A major culinary addition to Manhattan West’s development is this ambassador of the Eastern Mediterranean, with vibrant cuisine inspired by Lebanon, Syria, Turkey, Israel, Jordan and beyond. Designed by AvroKo with intricate wood and tile and a large open kitchen with a wood-fired grill, it seats 75 inside and at least 60 others outside in the plaza. Executive chef Madeline Sperling, who is from North Carolina and worked at Gramercy Tavern and NoMad, bakes assorted breads, like honey butter koubaneh, dips, salads, manti balls, lobster tagine and mushroom kibbe. Also on the menu, family preparations such as black sea bass coated with vine leaves and duck borek coated with dough. Desserts include charred pineapple with rum syrup and lime. Cooking by his side, Juliana Latif, whose roots are Jordanian and Lebanese. The restaurant is under the umbrella of Quality Branded and in partnership with Pendry Manhattan West, which is adjacent to the restaurant. (Wednesday)

85 Manhattan West Plaza, 440 West 33rd Street, 212-380-8585, zouzousnyc.com.

Pastificio G. Di Martino, founded in Gragnano, Campania, Italy, in 1912, is known for its dry pasta made with traditional bronze dies. It’s still going strong, led by Giuseppe Di Martino, an enthusiastic third generation member of the family. The company is now setting up at Chelsea Market. A casual space called A Tavola, where pasta and other dishes are served, opens this week, as does a cocktail bar and retail store, selling dozens of pastas and other produce. A take-out counter with special packaging designed to keep food warm is also planned for this week. On December 9, a huge oval bar, with 30 seats and four chefs preparing pasta to order on a tasting menu, will open its doors. (Wednesday)

Chelsea Market, 75 Ninth Avenue (15th Street), 646-720-0215.

This Palestinian restaurant is the more elaborate sibling of Ayat, a casual year-old place in Bay Ridge, Brooklyn, known for its kebabs and shawarma. The new restaurant offers malfouf (stuffed cabbage), pizzas with Middle Eastern fillings like shawarma, tomato-based stews with beef and vegetables and a rice specialty called ouzi served with lamb, chicken or beef. The chef is Samer Hassan. Like Ayat, Al Badawi is owned by Abdul Elenani, whose roots are Egyptian. (His wife, Ayat Masoud, hence Ayat’s name, is Palestinian.) In Al Badawi, he has a partner, Akram Nassir, the owner of the nearby Yemen Café. Mr. Elenani owns a farm in New Jersey, where he raises produce and cattle for meats which he sends to a halal butcher for his restaurants. Planning for another Ayat location next to Industry City and a third in Montclair, NJ

151 Atlantic Avenue (Clinton Street), Brooklyn Heights, 718-689-5888, albadawinyc.com.

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Newsrust - US Top News: Russian Caviar in Midtown opens lower-level bar and lounge
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