Beut Takes a Modern Approach to Korean Royal Court Cuisine

Opening

Beut

Korean Royal Court delicacies from the Joseon Dynasty (1392 to about 1900) impressed this tasting-menu restaurant owned by Sarah Kang, the pastry chef right here and previously of Joomak Banjum, the now-closed, Michelin-starred restaurant. An eight-course menu ($125) displays the opulence of the bygone period by a contemporary lens by the manager chef, Sang Hoon Jeong. Lobster and Wagyu, not essentially palace fare previously, share the menu with extra typical abalone with rice porridge, and a royal sizzling pot with scallops. Lobster 3 ways utilizing meat, shells and offal demonstrates a convention of letting nothing go to waste. The eating room is completed in muted grays with a number of seating areas. (Opens Wednesday)

312 Fifth Avenue (thirty first Street), 212-268-7888, beutnyc.com.

ABCV on the Mark, ABC kitchens

It’s spring, so the Alpine chalet on the Mark Hotel has gone into storage and the sidewalk eating space on Madison Avenue has turn out to be a white, pink and inexperienced outpost of Jean-Georges Vongerichten’s vegetarian restaurant, ABCV. Expect seasonal vegetable and vegan dishes and fruit-filled drinks. In the autumn, for his first Brooklyn enterprise, Mr. Vongerichten will open a flagship ABC kitchens within the Empire Stores in Dumbo. The chef has additionally not too long ago exported to London the three elements of his ABC eating places close to Union Square — ABC kitchen, ABC and ABC cocina — with the title of ABC kitchens and planted them within the Emory Hotel in Knightsbridge. (Monday)

Madison Avenue at 77th Street, 212-606-3030, themarkhotel.com, the-emory.co.uk.

Maison Barnes

The mezzanine above the brand new Café Boulud is the place this bar and restaurant with personal occasion rooms has been put in. Daniel Boulud is operating the advanced for the proprietor, Barnes International, a Parisian actual property firm. The eating room, an train in intimate class finished with inexperienced trellis work, provides a concise high-end French menu served with panache. Grilled sea scallops with mâche and black truffles, herb-crusted lamb chops with root greens, and a spectacular sea bass in puff pastry for 2 provide you with some thought. The Café Boulud menu can be out there.

100 East 63rd Street, 212-772-2600.

Sawa

Lebanon, a rustic that’s beneficiant with its hospitality, takes that method to Park Slope, Brooklyn, within the fingers of Samaya Boueri Ziade, the chef; her brother, George Boueri; and Soroosh Golbabae, the chef de delicacies. Menu highlights embrace mezze like fried cauliflower, grilled squid, and tabbouleh; and entrees like lamb chops with charred scallions, and chargrilled entire dorade. There’s a small retail space for crafts like pottery, spices and different gadgets within the neutral-toned setting with distressed brick and black accents. (Wednesday)

75 Fifth Avenue (Prospect Place), Park Slope, Brooklyn, 347-457-6761, sawa.nyc.