Onigiri for a Limited Time at Ootoya in Midtown


Ootoya Onigiri Pop-Up Window

At the Times Square location of this international restaurant chain based in Japan, there’s a counter window that opens onto the street. From there, assorted selections of onigiri are being sold from 11:30 a.m. to 2 p.m., daily through March 7. Previously, the window sold bento boxes, but the management decided to switch to onigiri. One reason was to offer freshly milled rice from the 2020 harvest in Niigata Prefecture, north of Tokyo. It’s being processed at the Rice Factory in Scarsdale, N.Y. The quality of the rice is as essential for onigiri as it is for sushi, but onigiri is more snack than arka. Usually offered in tidy nori wraps for easy transport, the fillings are humbler than the masterfully sliced fish of sushi, and include canned tuna with mayonnaise, fried chicken and breaded pork tonkatsu, $3.75 to $5 each. There are also assortments, with side dishes like miso soup and potato croquettes, that can be delivered for an extra fee. Get a couple of these sets and some sake or beer, and you have an izakaya at home. The onigiri come packaged in special paper used for wrapping food for 1,500 years. The restaurant has never served onigiri, but it will start when it reopens for indoor dining on Sunday.

141 West 41st Street, 212-704-0833, ootoya.us.



Starting with outdoor seating on Friday and adding indoor tables on Sunday, this latest from Simon Oren, a prolific restaurateur, has Ari Bokovza as executive chef. He was previously at Claudette, specializing in Provençal cuisine, but this new position has the Mediterranean on its mind. Meze include muhammara, whipped eggplant and roasted beets, all served with flatbread. Salads like fattoush, small plates of hummus and Lebanese dumplings are some other options on the lighter side. The main courses include dishes like chicken barbecued with harissa, roasted salmon, whole branzino and lamb neck osso buco done in a Middle Eastern style with dates and sumac onions. (Opens Friday)

2454 Broadway (91st Street), 212-873-2466, dagonnyc.com.

Vanessa’s Dumpling House

An Upper West Side branch of this citywide dumpling chain is now tucked into a tiny storefront.

452 Amsterdam Avenue (82nd Street), 646-559-2887, vanessas.com.

Eat Local

The new Butterfield Market is showcasing some of the restaurants in its Upper East Side neighborhood from Thursdays through Sundays, with food to go and promotional materials. Last week featured A La Turka. The next spotlight will be on Maz Mezcal from Feb. 18 to 21, Caffe Buon Gusto from Feb. 25 to 28, and Chez Nick from March 4 to 7.

Butterfield Market, 1150 Madison Avenue (85th Street), 212-758-2800, butterfieldnyc.com.


Another branch of this Parisian-style sandwich shop, specializing in open-face combinations, will open on the third floor of the Shops at Columbus Circle, in the space that was Bouchon Bakery & Cafe. Takeout and delivery will be available here, along with indoor seating, and there will be additions like hot pressed sandwiches and sweets like French lemon tart and chocolate mousse. (Friday)

Third floor, 10 Columbus Circle (59th Street), theshopsatcolumbuscircle.com.

Cote Miami

Cote, Simon Kim’s Korean steakhouse with one Michelin star in the Flatiron district, is joining the growing collection of New York restaurants in Miami. It will open in the high-end Design District with its signature smokeless tabletop grills in a dining room that can seat over 100, and have a generous oval bar like the one in New York. Victoria James, a partner who is the beverage director for the New York restaurant, will oversee the cocktails and wines in Miami alongside Sondre Kasin. (Friday)

3900 Northeast Second Avenue, Miami, 305-434-4668, cotemiami.com.

Chefs on the Move

Scott Rackliff

Mr. Rackliff, a former chef de cuisine at David Burke Tavern, is the new executive chef at Good Enough to Eat, the Upper West Side hot spot known for brunch. The restaurant is currently being renovated but is expected to offer indoor dining starting Sunday with Mr. Rackliff’s menu in place.

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