Hill Country Food Park
Marc Glosserman, who brought his Texas roots to New York and founded the various Hill Country restaurants, has turned what was his barbecue place in Brooklyn into a spacious food hall with an outdoor vibe. “I want it to be like a gathering of food trucks,” he said. Here, there aren’t trucks, but rough-hewed stalls to provide sustenance from morning (coffee and Du’s Donuts) until night (Van Leeuwen ice cream and cocktails). Fried chicken, including some new sandwiches, will be on offer, along with baby back ribs and other barbecue. And there’s Austino’s, for square pizza Texas-style; Bluebonnets, serving vegetable-forward sandwiches and salads; and Nickie’s Tex-Mex specialties, including tamales, nachos and burgers with salsa. Libations are soft, hard and in-between. On the second floor, a sprawling new version of Hank’s Saloon, a venerable dive bar that is closing in Boerum Hill, will be installed by early next year. (Opens Monday)
345 Adams Street (Fulton Street), Downtown Brooklyn, 718-885-4601, hcfoodpark.com.
This new place from David and Vanida Bank, the owners of Land on the Upper West Side and Pure Thai Cookhouse in Hell’s Kitchen, is their largest venture to date. They have taken on Brian Ghaw, the owner of Feast in the East Village, as a partner. The new restaurant is not your typical trip to Bangkok: There’s no green papaya salad, larb or pad Thai. “The dishes are more unconventional, the Banks’ family recipes,” Mr. Ghaw said. They reflect Thai countryside cooking with an assortment of midsize plates like stir-fried kabocha squash, Asian broccoli and tofu, curried pork belly with water spinach, fried whole butterfish and sour curry shrimp, all meant for sharing:
714 Ninth Avenue (49th Street), 646-823-9815, taladwat.com.
Brigitte Bistro Moderne
What functioned as Brigitte for about six months a year ago but closed after the death of a partner has now reopened with a slightly tweaked name and a new team working with Anthony Coppers, an original owner. It still pays homage to Brigitte Bardot. The chef is now Kamran Naseem, formerly of Junoon, whose take on French bistro fare is rather inventive. Bay scallop crudo is served with chive broth, endive and house-made Pernod pop rocks; sautéed foie gras comes with Chartreuse tapioca; grapefruit, chiles and crème fraîche season brussels sprouts; and dessert beignets are filled with sour cherries and foie gras. The restaurant, on a corner, has an expanse of windows and is done with white marble, blue velvet and brass. A lower level is home to Manina, a Brazilian and Bardot-inspired lounge.
37 Canal Street (Ludlow Street), brigitterestaurant.com.
Fish on the Fly
A fish shack that defies geography with New England chowder, lobster rolls, poke, guacamole and po’boys is now tucked into a compact storefront next to the new seafood restaurant the Flying Fisherman.
269 Columbus Avenue (72nd Street), 646-870-0810, theflyingfishermannyc.com.