New York City restaurant openings and news
Philippe Massoud has opened a branch of his Lebanese restaurant in Washington, on the city’s waterfront. For Mr. Massoud, who had been with Neyla in Georgetown before opening Ilili in New York, it’s a comeback. He takes on the role of Executive Chef, with Walter Silva, an Executive Chef, by his side in the new location.
100 District Square SW, 202-630-9720, ililirestaurants.com.
Until November 13, this upscale and popular New York omakase restaurant will be in residence at the Four Seasons Hotel Miami. This isn’t the first pop-up for the restaurant, which also has branches in Washington, DC, and Aspen, Colorado. A 19-course omakase, $ 250, will be served.
Four Seasons Hotel Miami, 1435 Brickell Avenue (Southwest 15th Road), 786-593-4573, Miami@sushinakazawa.com.
Chefs on the move
Mary Attea and Camari Mick
Ms Attea, who worked at Annisa and High Street on Hudson, took the reins of the Musket Hall in NoLIta, with Ms Mick as pastry chef, and changed the focus of the restaurant. She replaced her original New Zealand inspiration with a more holistic approach incorporating Asian and Middle Eastern touches. There are two seven-course tasting menus, one vegan, the other omnivorous, each at $ 95. They also offer Ã la carte dishes.
Jean-Paul Lourdes and FranÃ§oise Tariga
At Standard Grill in the Meatpacking District, Mr. Lourdes, originally from New Zealand who grew up in Japan, is now the Executive Chef. He worked in Singapore and New York. Ms. Tariga, originally from the Philippines and who worked at Buddakan and Catch in Manhattan, is now a chef. They favor sauces such as seasoned aioli, romesco, chermoula and remoulade with many dishes on a menu geared towards Europe and Asia.
Justin Bazdarich, chef and owner of Oxomoco and Xilonen in Greenpoint, Brooklyn, will expand his repertoire at the end of next month in partnership with restaurateur John McDonald. Mr. Bazdarich, who described Oxomoco as wood-fired cooking and Xilonen as vegan, will explore seafood-centric coastal Mexican cuisine at the new restaurant that replaces Mr. McDonald’s Burger & Barrel in SoHo. He plans to have raw vegetables, seafood tostadas, whole fish in masa dough and other Baja California specialties, including flour tortilla items, in a space that will be decorated with ‘folk art.
25 West Houston Street (Greene Street).
Michael Solomonov and Steve Cook will open a branch of their Israeli restaurant in Philadelphia on the roof of the Hoxton Hotel in Williamsburg, Brooklyn in early December. It will specialize in charcoal grilling and the owners will partner with Boka, a Chicago restaurant group, to run it.
The Hoxton, 97 Wythe Avenue (North 10th Street), Williamsburg, Brooklyn.