A temporary reopening for Restaurant Marc Forgione, Jupiter’s new terrace and more restaurant news.
Headliner
Ma-dé
For their first restaurant, Cédric Vongerichten, his wife, Ochi Vongerichten, and their partner, Ezra William, chose Wayan, which means firstborn in Indonesian. They have now followed up with ma-dé, meaning second-born, in a narrow space next to Wayan. The restaurants have the same parents but very different personalities. Unlike Wayan, a destination for the Indonesian food of Mrs. Vongerichten and Mr. William’s homeland, ma-dé takes a more global approach, relying on France and Japan for many of the assorted small plates, like white asparagus with seaweed kimchi, gnudi with mushrooms, ramps with green asparagus and morels, shrimp toast served like shrimp cocktail, lobster dumplings with caviar sauce, and diver scallops with rhubarb, jalapeño and dill. Finales include warm madeleines with rhubarb chutney, and black sesame chocolate mousse with raspberries. The settings couldn’t be more disparate. The new restaurant, seating 25 at tables set along a single banquette, is light with whitewashed brick walls and touches of rattan, contrasting Wayan’s plant-filled dark wood setting. “This is a Balinese beach party,” Mrs. Vongerichten said. “Wayan is in the jungle.”
22 Spring Street (Elizabeth Street), ma-de-nyc.com.
Opening
Restaurant Marc Forgione
Marc Forgione is on the move. Pending a summer relocation to 30 Hudson Street, formerly home to David Bouley’s Danube and Brushstroke, Mr. Forgione has temporarily reopened his flagship, in its Reade Street space. The menu, serving classics from its repertoire, along with other notable dishes from his career, lists chili lobster, his take on chile crab from Singapore; pastrami hanger steak, like a deconstructed Reuben sandwich with caraway-crusted fried tripe swapped in for rye bread; barbecued oysters; and Reade Street chocolate cake. He has origin stories for all of them.
134 Reade Street (Hudson Street), 212-941-9401, marcforgione.com.
Jupiter Pasta & Wine Terrace
At the edge of the rink at Rockefeller Center, this indoor terrace spills out of the new Jupiter, the King team’s latest. A summer menu of frozen granita cocktails, small bites like hand-held pizzettes, baked ricotta with English peas, fritto misto, and skewered pork and fennel sausages is served in a colorful 25-seat setting.
Rockefeller Center, Rink Level, 20 West 50th Street, 212-207-0600, jupiterrestaurant.nyc.
Little Egg
Egg in Williamsburg opened in 2005, moved and then succumbed to the pandemic in 2020. Evan Hanczor, who was the chef, has now taken over and relocated it, with a tweaked name and George Weld, the originator, is still involved but not actively. Eggs dominate the breakfast items and lunch options, including a tamago-katsu sandwich. The hours are 7:30 a.m. to 3 p.m. Fridays through Mondays.
657 Washington Avenue (St. Marks Avenue), Prospect Heights, Brooklyn, 929-234-5776, eggrestaurant.com.
Gilda
John Dempsey and his wife, Maren Powell, are behind this new spot, with drinks by Steven Rhea, formerly of Maison Premiere, and Mediterranean food with Israeli influences, from the chef Jason Neroni and the executive chef Eunice Rosario. Hand-cut ice cubes chill the drinks, and tahini and za’atar season the Caesar salad. Latke and labneh-marinated chicken shawarma are also on the menu. The setting is vintage.
401 West 47th Street, 929-371-0380, gildanyc.com.
LilliStar
Bar Lab Hospitality, the consulting company managing the restaurants in Moxy Williamsburg, has now opened this rooftop bar and lounge with stunning views in the hotel. The same chef, Eli Buli, is also in charge. (Opens Wednesday)
353 Bedford Avenue (South Fourth Street), lillistarbk.com.
Pink Taco
Even without a casino, Times Square is getting some Vegas style with the opening of this 300-seat edition of the over-the-top Mexican restaurant and bar with music and entertainment.
7 Times Square, 42nd Street and Broadway, pinktaco.com.
Wau
Brighter décor and cooking that’s focused on Kampung-style, or village-style Indonesian food, is Salil Mehta’s latest version of this Upper West Side restaurant. Gudeg (jackfruit stew), ayam goreng kalasan (crispy skin chicken), and poffertjes (little Dutch pancakes) are now on the menu.
434 Amsterdam Avenue, 917-261-5926, waunyc.com.
Chefs on the Move
Brendan Skiber
Mr. Skiber, whose credits include Joomak Banjum, Masa and the Modern, was set to run the kitchen of Café Salmagundi on Irving Place when it opened in the summer of 2020 but Covid delayed his plans. He and his Greenmarket-driven menu will finally be in place by May 1.
Alex Napolitano
Mr. Napolitano is now overseeing three dining options at the Maker Hotel in Hudson, N.Y.: the Maker Restaurant with an Italian approach; the Maker Café, which will begin serving Italian fare in May; and the Maker Lounge, where drinks are inspired by the hotel's line of fragrances. The chef has worked in the Hudson Valley for the past five years.
Looking Ahead
Sartiano’s Restaurant
Opening in June, this will replace Mercer Kitchen in the Mercer Hotel in SoHo. Scott Sartiano, the hospitality entrepreneur behind the Zero Bond club, will be revamping the food and beverage program for room service and the restaurant; he has brought in Alfred Portale as culinary director, and Chris Lewnes, who was at Augustine, as executive chef. The menu promises to look to Italy.
99 Prince Street (Mercer Street).
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