Filet Gumbo Bar
Eric McCree, a Broadway sound engineer, was out of a job two years ago as a result of the pandemic closure. So he moved to Albany, New York, started catering and was thinking about opening a restaurant. “I thought I could do it,” he said. Now, at the age of 34, he is a Cajun and Creole restaurant. He signed up for an online hospitality business program through Cornell University, found consultants and a business partner, and then, thanks to Covid, was able to secure a restaurant seat at a reasonable rent. His slice of the Tribeca restaurant is named after filet powder, a ground sassafras thickener often used to make gumbo. But he’s from Boise, Idaho, not Bayou. He said he grew up eating Louisiana dishes that his maternal grandfather, Aubrey Gaines, known as Tiny, cooked at home. (Though Mr. Gaines was not a Louisiana native, he learned the cuisine during his travels with a construction company.) Mr. McCree’s gumbo, including his grandfather’s style of Tiny’s gumbo, are made to order in teapots behind a counter with a long row of tables. against. They come with a selection of chicken and andouille sausage; seafood; all higher; and a vegetarian. Also served are traditional dishes such as jambalaya, crayfish étouffée, grilled oysters, creole creole prawns, blackened fish, and for lunch, muffuletta and po’boy sandwiches.
275 Church Street (White Street), 917-540-6268, filenyc.com.
Suncheol Lee and Sunbong Lee, twin brothers from Osaka, Japan, have opened many of their Japanese-style Yakiniku Futago steakhouses in Asia and the US, one of which is in the Flatiron area. Now they’re adding this upscale kaiseki restaurant that serves only A5 Japanese Wagyu beef, nine courses with utensils for $320 per person, and additional pairs of sake for $125. The restaurant is designed for 38 people in several secluded rooms with tables with ventilated bars in the center.
341 West Broadway (Brome Street), nikuteifutago.com.
This Brazilian restaurant, located on West 46th Street from 1979 until last year, has moved and is ready to go. Carlos and Victor Pedro, sons of Alfredo Pedro, the original owner, took over. Chef Giancarlo Junyent prepares specialties such as Brazilian moqueca fish stew, as well as a vegetarian version; gourmet feijoada with pork and beans; and picanha, a tenderloin cut popular in Brazil. The floor is covered in Portuguese azulejo tiles and there is a cocktail bar upstairs. The nearby cafe Bica opened earlier this month.
3 West 36th Street, ipanema.co.
What used to be with brick walls and chandelier-lit Brasserie Saint Marc retains the décor but has a new name and new owners, Paige Concepts. The chef is now Nicholas Cox, who worked at La Esquina and highlights the menu with raw bar specialties, mezze sauces, sausage croquettes, baked lobster, strip steak and burger. Behind the café-style seating entrance is an oak and marble bar strip, a cozy semi-private dining area, and a main dining room overlooking the garden. The lower level is occupied by a speakeasy bar with a VIP lounge. (Opens Wednesday)
136 Second Avenue (Ninth Street), 646-490-0099, Saintny.com.