Eat and Drink Restaurant openings in NYC: The Bombay Bread Bar, Daa! Dumplings and more The inside of The Bombay Bread Bar looks like the set of "The Darjeeling Limited." New restaurants to try in New York City this month include Floyd Cardoz's The Bombay Bread Bar. Photo Credit: Teddy Wolff By Nicole Levy and Meredith Deliso email@example.com, firstname.lastname@example.org @AubernaLevy Updated February 20, 2018 12:46 PM Print Share Share Tweet Share Email Craving something new? We've got you covered. Whether you're bored with all your favorite dining spots, looking for a new neighborhood standby, or plotting to stay ahead of the curve when it comes to the next big dining trend, the city is always delivering with new restaurants. Here's a look at some recent openings that will mix up your diet and expand your palate. THE CHEAP(ER) EATS Plantmade Vegan (or “plant-based,” as he prefers) chef and entrepreneur Matthew Kenney’s fourth restaurant in the city is an East Village cafe serving artisanal coffee, vegan pastries and casual savory eats all day long. A trio of house-made bagels includes a black one, colored with activated charcoal, smeared with cashew cream cheese and topped with pickled cucumbers. Also on the menu: paninis, quinoa bowls and beverages like a “pine pollen cappuccino.” If that sounds too intimidating, stick to the baked goods, like berry “cheese” cake and walnut scones. 152 Second Ave.; opened March 1; matthewkenneycuisine.com/plantmade Davelle This 20-seat, all-day cafe on the Lower East Side takes its cue from kissaten, traditional Japanese tea and coffee shops dating back to the 1800s. Like that model, it's serving an eclectic mix of foods, from spaghetti in a pepper-ketchup sauce ($17 with salad and soup at lunch time) to curry with rice ($20 at dinner time) to fruit sandwiches. If you've never tried Japanese street food, or oden, this is the place to do it; vegetables such as whole tomatoes, okra and mini onions are served in a dashi broth, ranging in price from $3 to $5 a dish. The decor here is soothingly chill, with vintage furniture and a cream-colored ceiling and walls. 102 Suffolk St.; opened in March Daa! Dumplings The purveyor of pelmeni, or Russian dumplings, has set up its first brick-and-mortar shop in Columbus Circle's underground Turnstyle market. Owners Ksenia Kolesova and Raphael Nieto prepare their pelmeni steamed or boiled and brushed with butter, a dash of vinegar and herbs. You can order a plate of 10 or 14 with savory fillings such as pork and beef, or sweet ones, such as cherry. Dip yours into sauces such as plain-old sour cream, Georgian chili and mustard mayo. If you're looking for an authentically Russian way to cap off your meal, get the Kvass, a soda fermented with dark bread. Turnstyle Underground Market, Columbus Circle; opened Feb. 27; daadumplings.com Clay Pot NYC This Hong Kong-based restaurant has opened its first New York City outpost in the East Village, serving traditional Cantonese specialties with a “modern Japanese twist,” a statement from the owners reads. The spot’s delicacy — the clay pot — adds a new twist on the traditional dish bao zai fan by cooking jasmine rice in the same pot it’s served in, set over an open flame. The rice bowls ($12) are topped with fresh ginger, scallion and soy sauce for flavor. A variety of protein and veggie toppings, from hard-boiled egg to corn to shrimp and various meats, are available at your choosing. Clay Pot NYC promises a “powerful and savory exotic journey” for your taste buds. Pro tip: Don’t forget to scrape the sides. The cooking technique leaves crispy rice at the edges and bottom of the pot, known as fan jiao. 58 St. Mark’s Place; opened Feb. 20; claypotnyc.com MáLà Project Amelie Ning Kang is giving the Bryant Park working crowd a taste of her East Village heat. Like the first location, this second MáLà Project outpost specializes in Chinese dry pot, a typically communal bowl of ingredients (think along the lines of sliced lamb, chicken heart, fish cakes, bok choy and glass noodles) wok-fried over high heat with 24 different spices. You can choose your spiciness level, from non- to super, and for lunch, there are dry pots (some $11, some $13) designed for solitary diners, with names like "Got Lamb?" and "Way of the Squid." For big groups, a long, 14-seat table stretches across the brick-walled, modern dining room. Worker bees can relax at a full bar after clocking out for the day. 41 W. 46th St.; opened Feb. 14; malaproject.nyc THE WEEKNIGHT GO-TOS The Bombay Bread Bar Chef Floyd Cardoz, with the help of film set designer Kris Moran (a frequent collaborator with director Wes Anderson), has transformed the space that once housed Paowalla into a playful setting for a new, more casual restaurant. The culinary emphasis here is "soulful, authentic Indian cuisine," rather than Cardoz's more modern takes on his native fare, and that includes wood-fired flatbreads with tangy chutneys; small plates such as black pepper shrimp ($15) and saag paneer "pizza" (16); and entrées such as pork vindaloo ($27) and monk fish curry with coconut, chilies and basmati rice ($26). To drink, there's wine, beer and cocktails, and for dessert, try the pistachio cream-stuffed gulab doughnut. You could spend your whole dinner in silence here, with all the things to look at: the brightly patterned oilcloth table coverings, the mural by Desi pop artist Maria Qamar and the decorative wallpapers. 195 Spring St.; opened Feb. 27; thebombaybreadbar.com Porterhouse Brew Co. Bar A taste of Ireland comes to FiDi in the form of this bar and restaurant from the Dublin-based craft brewery, Porterhouse Brew Co. At the main bar, an extensive beer list offers international selections and 10 of the company's own brews, shipped across the Atlantic. Walk through the dining rooms and you'll enter the more romantic Lovelace Bar, where the specialty is craft cocktails using old-world liquors and ingredients. Anywhere you land, you'll have your pick of fancy small bites to pair with your booze: oyster on the half shell served with stout mignonette; brined pork blade topped with a pepperoni buttermilk sauce, pickled mustard seed and fried mushrooms; and for brunch, options such as buttermilk-strawberry pancakes with bourbon-maple butter. In the warmer months, take your drink and meal outside, on a patio looking onto the Coenties Slip. 66 Pearl St.; opened Feb. 22; porterhousebrewconyc.com Jax B-B-Q On the same Hell’s Kitchen block as his Italian trattoria Tavola, Nick Accardi has opened a wood pit barbecue spot serving up Memphis-style spare ribs smoked over white oak, cherry and birch wood ($19.95 for a full rack, $13.95 for a half); Pat LaFrieda dry-aged beef burgers on Orwashers brioche buns; and Deep South specialties like alligator fritters ($13.95) and crawfish hush puppies ($11.75). Wash down all that meat with a frozen margarita, a pint of craft beer or a shot of tequila. Accardi, who studied his barbecue technique with influential pit master Mike Mills in Vegas, has decorated the space with vintage Americana items such as antique gas station signs and 1930s bar stools, lending it a roadhouse vibe. 496 Ninth Ave.; opened Jan. 19; 212-273-1168 South of the Clouds Mixian, or rice noodles, from the Yunnan region of China are the focus at this new Greenwich Village spot launched by a Yunnan native. Chef and owner Liheng Geng has updated the dishes and flavors of his dad’s traditional restaurant in Sunset Park to present five different noodle bowls, including the signature “Crossing the Bridge” ($18), which invites diners to add the ingredients of their choice to a slowly simmered broth. The $16 lunch special at this 45-seat eatery with a spare, modern look comes with noodles and one side or dessert; all the small savory bites pack a spicy punch and desserts include a “snow ball” made with rice, rice wine, egg and a cheese similar in texture to mozzarella. It's BYOB for now at dinnertime, but the restaurant expects to begin serving wine and beer in March. 16 W. 8th St.; soft-opened on Jan. 19; sotc-nyc.com THE WEEKEND SPLURGES The Dining Room at Gem Teen chef Flynn McGarry, a prodigy who's been called the "Justin Bieber of food," has graduated from tasting menu pop-ups in New York and Los Angeles to a bipartite restaurant on the Lower East Side with more staying power. One half is the Living Room, a neighborhood café erving coffee, tea and pastries like blueberry violet muffin and sweet potato bread until 5 p.m. The second is the Dining Room, which offers $155 multi-course dinners to two seatings of 16 people in an intimate space with '70s vibes. Expect a menu of mostly small dishes, followed by a few larger family-style portions. You can order wine, beer, sake and cider by the glass and bottle. 116 Forsyth St.; opened Feb. 12; gem-nyc.com. Basta Israeli Chef Raz Shabtai's new kosher restaurant in Midtown East pays homage to the woman who raised him. At Basta — which in Hebrew refers to the long produce tables found at the open-air markets where Shabtai's grandmother took him shopping before they cooked Shabbat dinner together — Shabtai is serving elevated takes on Mediterranean street and comfort food in a space channeling the bazaars' energy with upbeat music and design accents like colorful tiles and hanging garlic garlands. On the menu: "Bread from Baghdad," spiced with za'atar and accompanied by dips like paprika aioli ($20); "The Tunisian Dish," two fish-stuffed Moroccan cigars accompanied by a burik filled with potatoes, sunchoke and egg ($19); and "The Wizard of Marrakesh," wizard hat-shaped pasta in a sage butter bouillabaisse ($28). For dessert, try the Israeli milk pudding with pistachio cream, rose water, cardamom, cinnamon, coconut and raw tahini. 62 E. 34th St.; opened in February; 917-261-7352 Banzarbar Inspired by the Antarctic explorations of the British, Australian and New Zealand Research Expedition (BANZARE) of the late 1920s, this 18-seat bar on the second floor of Freemans Restaurant on the Lower East Side is serving up a la carte cocktails with exotic ingredients ($18) and a $95 tasting menu that pairs sips with seafood bites. Head bartender Eryn Reece’s playfully titled creations include “Sons of Neptune” (a banana and sesame-flavored rum drink with aquavit, a Scandinavian liquor traditionally matured in oak barrels on ships crossing the equator twice) and the white miso-flavored “Message in a Bottle." Chef Harold Villarosa’s contributions include a bay scallop crudo with beet-top salsa verde and fennel blossom, grilled chicken kebabs with charred onion and lemon yogurt and an entire, tempura-fried Portuguese octopus called “The Kraken.” The intimate dining space is outfitted with wooden seating, nautical art and cabin lamps that will make you feel — increasingly, the more you imbibe — as if you’re traveling in a sea cabin. Freemans Alley; opened Feb. 1; banzarbar.com By Nicole Levy and Meredith Deliso email@example.com, firstname.lastname@example.org @AubernaLevy Nicole has been on the food and drink beat at amNY.com since May 2017. She previously worked at DNAinfo and POLITICO New York. Share on Facebook Share on Twitter Comments Comments section is temporarily on hold. Here’s why.