Tucked in the courtyard behind the sprawling Japan Village market and food hall in Brooklyn’s Industry City is a new extension of WakuWaku, an izakaya counter in the market. Partly open wooden structures designed to look like traditional Japanese houses, with plexiglass panels between tables, have been installed for year-round outdoor dining. There are also open-air tables, and the counter will remain open. The vast menu features Japanese Wagyu, notably a 6-ounce rib-eye steak finished on a tabletop grill, as well as sushi, sashimi, dumplings (including cheese won tons), udon noodle soup, yakitori skewers, fried kushi-age skewers, and small plates like grilled smelts, shiitakes stuffed with shrimp, and corn tempura. Larger dishes include salmon teriyaki, sukiyaki, shabu shabu and that Wagyu rib-eye ($55).
Japan Village, Industry City, 269 36th Street (Third Avenue), Brooklyn, 347-584-4577, wakuwakuny.com.
Mediterranean preparations and ingredients like lemon chicken, chickpea croquettes, hummus, charred eggplant, olives and za’atar top greens or grains in bowls or freshly baked pitas at this counter-service newcomer.
638 Lexington Avenue (54th Street), 917-388-3816, mamaganoush.com.
Greece comes to Venice with the opening of a branch of this restaurant in the Venetian Resort, in Las Vegas. In addition to the pick-your-own display of seafood typical of the menu, this location offers a market area for selecting produce from small California farms to pair with the fish. Yogurtmaking is on display on the premises.
Venetian Resort, 3355 Las Vegas Boulevard South, Las Vegas, 702-414-1270, estiatoriomilos.com.
Fiasco! Wine and Spirits
Three wine and spirits professionals — Ivy Mix, an owner of Leyenda, in Cobble Hill, Brooklyn; Piper Kristensen, the beverage director and a partner in Oxalis in Prospect Heights; and Conor McKee, a wine shop manager — have pooled their expertise at this Crown Heights shop. Originally planned to open a little over a year ago, the project was stalled as a result of the pandemic, leading to the choice of the name, Fiasco. Now it is opening with greater emphasis on products produced by women, Black and Indigenous people, people of color and the L.B.G.T.Q. community. The owners also hope to employ people from its neighborhood. (Opens Wednesday)
1148 Union Street (Rogers Avenue), Crown Heights, Brooklyn, 347-365-2042, fiascobk.com.
This fancy food market, which Angelo Poll opened 100 years ago and is now at its third location on Lexington Avenue on the Upper East Side, is in for a face lift. The market is run by Stanley Poll, Mr. Poll’s nephew, and the restaurateur Dean Poll, a grandson. Their plan is to renovate the store during the summer so it will be open for fall and the holidays. It will continue to feature sandwiches, prepared foods, dips, “thins” (baked potato chips) and packaged items from small producers.
1051 Lexington Avenue (75th Street).
La Pecora Bianca
Somehow, installing a branch of this stylish Italian restaurant that has locations in Nomad, Soho and Midtown East in the well-windowed corner space that housed the popular Isabella’s, a fixture for about 30 years, seems just right. Like Isabella’s, La Pecora Bianca’s various branches have an easygoing, airy atmosphere. Even the ample outdoor seating is on the money. It’s due this fall.
359 Columbus Avenue (77th Street).
Chefs on the Move
Ms. Brewer, who worked at Hunky Dory in Brooklyn, is the new chef de cuisine at Winona’s in Williamsburg, Brooklyn, working with the executive chef and co-owner, Cressida Greening.
Paul Kahan, the Chicago chef and restaurateur who closed his flagship Blackbird last summer, but began to sell meal kits nationwide under the brand One Off at Home, has enlisted a roster of marquee chefs to create dishes to sell for three weeks at a time. Through March 21, it will be Michael Symon; from March 22 to April 11, Aarón Sánchez; from April 12 to May 2, Jonathan Waxman; from May 3 to 23, Nina Compton; and from May 24 to June 13, Chris Cosentino. Prices vary, but shipping is free. Proceeds will be donated to a charity of the guest chef’s choosing.
Passover Around the World
Chefs and cookbook authors will participate in a series of free webinars about Passover, given March 23 through 25, just before the holiday, by Temple Emanu-El Streicker Center. The writer and food journalist Gabriella Gershenson will moderate. On Monday, Fany Gerson will discuss Mexican specialties for the holiday. Tuesday’s session with Leah Koenig will be about the traditions in Rome. On Wednesday, Adeena Sussman will cover side dishes influenced by Israeli, European and American tastes. On Thursday, the pastry chef Zoe Kanan will present new ideas for desserts. Each session will be at 11 a.m.
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