Eat and Drink Arlo NoMad Hotel's Lamalo, and more NYC openings You don't have to go far to feast in the Middle East with the opening of Lamalo, which serves plenty of regional favorites like Israeli couscous, grilled octopus, and Shabtai-style fish. Photo Credit: Francesco Sapienza By Li Yakira Cohen Li.Cohen@amny.com Updated June 17, 2019 12:08 PM Print Share fbShare Tweet Email New restaurants and bars seem to open every day in New York City. Here’s a look at some of the latest to debut. Lamalo Now New Yorkers can get the feast of the Middle East they have always dreamed of. Lamalo is now open at the Arlo NoMad Hotel, offering a casual modern Middle Eastern cuisine brought to life by Nur and Breads Bakery owner and operator Gadi Peleg. With plenty of Jerusalem Laffa bread to go around, the restaurant offers dinner, lunch and drinks with fresh vegetables, baked goods, and everyone’s favorite regional recipes. Now open every day; breakfast from 7 to 11 a.m.; lunch from 11:30 a.m. to 4 p.m.; and dinner from 5 to 11 p.m.; 11 E. 31st St., Koreatown, lamalonyc.com Wall Street Grill With so many different cultures in New York City, the Wall Street Grill could not have debuted at a better time. The kosher fine dining establishment was brought to life by three friends — Ines Kincaid, Steven Traube, and Tarik Ghadouani, all of whom come from various religious and cultural backgrounds. Joseph Paulino, executive chef of the Wall Street Grill, has worked at a three Michelin Star restaurant, Vong, and Uncle Jacks Steakhouse, and has even participated in Top Chef Miami. This dimly-lit, intimate-seating restaurant is now open for lunch Mon.-Fri. from 11:30 a.m.-2:30 p.m. (Fri. closing time varies) and dinner Sun.-Thurs. starting at 5 p.m.; 128 Pearl St., Financial District, wallstreetgrill.com Seven Seeds This new restaurant has a menu that is sure to please even the strictest of diets. The Mediterranean menu has plenty of gluten-free and plant-based dishes, along with more traditional menu items, such as miso fermented hummus, fried cauliflower, salmon quinoa kibbeh nayeh, spiced confit duck wings, and much more. Seven Seeds is run by chef Melissa O’Donnell, who has received a Michelin Bib Gourmand award for her creations at Lil’ Gem in the Lower East Side. Now open Mon.-Thurs. from 7 a.m.-10 p.m., Fri.-Sat. from 7 a.m.-midnight, and Sun. from noon to 10 p.m.; 96 Wythe Ave., Williamsburg, sevenseedswilliamsburg.com TSISMIS For a casual Filipino-American dining experience, guests can now take a trip to TSISMIS. The restaurant is owned by Filipino couple Stephen Young and Reggie Aguinaldo, who have created a culinary dream team, including executive chef Jappy Afzelius (formerly with Chez Allard Bistro in Paris and David Burke Fabrik). The local art-filled restaurant is essentially a modern bistro with recycled metal chairs, banquet seating, and a mural by Filipino graphic artist Lei Melendres. Now open Sun.-Tues. from 5 p.m.-11 p.m., Wed.-Thurs. from 5 p.m.-midnight, and Fri-Sat. from 5 p.m.-1 a.m.; 143 Orchard St., Lower East Side, tsismisnyc.com Pastis After closing down at the end of Jan. 2014 for renovations, local French-favorite restaurant Pastis is back in action. The restaurant has some new design elements in store, like a wine cellar-inspired bathroom, while it retains its old school charm, like the subway tile and mosaic floors. James Beard Award restaurateurs Keith McNally and Stephen Starr brought the restaurant back to life with dinner, beverage, and dessert specials, such as escargots, moules frites and rabbit pappardelle. Now open for breakfast Mon.-Fri. from 7:30-11 a.m.; lunch Mon.-Fri. from 11:30 a.m.-4 p.m.; brunch Sat.-Sun. from 9 a.m.-4 p.m.; and Dinner Mon.-Wed. from 4-11 p.m., Thurs.-Fri. from 4 p.m.-12 a.m., Sat. from 5 p.m.-12 a.m., and Sun. from 5-11 p.m.; 52 Gansevoort St., Greenwich Village, pastisnyc.com By Li Yakira Cohen Li.Cohen@amny.com Share on Facebook Share on Twitter More on this topic The newest restaurants & bars to check outIn this metropolis of 8.6 million and counting, our tastes (and thirsts) are ever-changing. Comments We're revamping our Comments section. Learn more and share your input.