Florence Fabricant

At Crazy Pizza, the tableside theatrics start with the dough, new bistros arrive on the Upper East Side and more food news.

The great New York outdoors inspires a new Brooklyn restaurant, New England seafood at Smithereens and more restaurant news.

Bodai offers a Chinese vegetarian tasting menu, KF Seetoh’s Hainan Jones brings hawker food to DeKalb Market Hall and more restaurant news.

Grand Army sets up shop in Threes Brewing, Ánimo! brings all-day Mexican breakfast to Midtown and more restaurant news.

The menu for this trattoria stretches the boundaries of Italy’s boot.

Alex Stupak serves New England fare at the Otter and Sloane’s, Bridges pulls from the larder of Europe and North America, and more restaurant news.

The co-owner of Miriam opens Rafael, Brass enlists Jeremiah Stone and Fabian von Hauske Valtierra, and more restaurant news.

Plus cocktails inspired by red sauce standards, bistro fare for the East Village and more restaurant news.

The season’s marquee openings in New York City include the next move from Kent Hospitality, the first Manhattan restaurant from Andrew Tarlow and more.

Oh! Calcutta opens in Long Island City; Grand Brasserie fills Vanderbilt Hall with Parisian flair and more restaurant news.

Jungsik Yim and his executive chef, Jun Hee Park, serve Thai pork links with sticky rice, and fried chicken with som tum and zabb spices.

Costa serves Mediterranean on the Upper East Side, Lucky’s Steakhouse opens a location in NoLIta and more.

The vegan chef has reopened in her original Greenwich Village location; Afghan delights in Beacon, N.Y.; and more restaurant news.

After closing their restaurant a year ago, Jeremiah Stone and Fabián von Hauske Valtierra are back with the drinks expert Dave Arnold for Bar Contra, serving snacks and cocktails.

The renamed Kent Hospitality Group has reshuffled staff, brought in the chef of Clover Hill and made plans for the future.

Crawfish cakes with Creole aioli, a classic wild shrimp po’ boy and grits with red-eye lamb gravy are also on the menu.

His innovative version of the chocolate chip cookie, studded with irregular pieces of dark Swiss chocolate, led to a chain of more than 100 stores worldwide.

Purslane Cafe, from the group behind Rucola and more, serves sandwiches and drinks; Parcelle adds a new location; and more restaurant news.

The chefs Lee Hanson and Riad Nasr have restored this French gem on the Upper East Side.

Drinks and pastries at Liz’s Book Bar, Il Mulino adds a steakhouse and more restaurant news.