What will Chalk Point Kitchen serve on its fashion week vegetarian menu in collaboration withCoveteur, and how is Sushisamba putting a decadent spin on ramen? That and more in this week’s food news….
The twice-baked avocado and Black Magic cocktail at Chalk Point Kitchen.
Chalk Point Kitchen in SoHo has partnered with Coveteur just in time for New York Fashion Week to offer a vegetarian tasting menu ($55) that’s available through February 16. Diners can expect fresh produce and hot food trends that are sure to speak to the stylish set. Case in point: You can pair the Black Magic cocktail (made with activated charcoal) with items like twice-baked avocados or heirloom carrot noodles for a very fashion week-friendly meal. 527 Broome, 212-390-0327
A traditional afternoon tea gets a modern, hipster-inspired update at The Williamsburg Hotel. Adam Leonti, the hotel’s head chef, uses freshly-milled grains to create sweet and savory treats to accompany a menu of teas sourced from across the world. The service is available Friday through Sunday noon-5 p.m. 96 Wythe Ave., Brooklyn, 718-362-8100
Chef Esther Choi’s popular mŏkbar in Chelsea Market is now open in Brooklyn near the Barclays Center. The new mŏkbar Brooklyn is a larger 60-seat space where you can find some of the best Korean comfort food dishes, from small plates of seasonal market greens to hearty kalbi jim (braised short ribs). 212 Flatbush Ave., Brooklyn, 347-987-3042
For years, Oceana has been a temple of some of the best seafood in Midtown. The bustling restaurant celebrates its 25th anniversary this month with an oyster special where a different type of the bivalve is featured each day. One dollar from each half dozen will be put toward the Billion Oyster Project, and donations will be made to Wellness in the Schools (of which the restaurant’s chef Bill Telepan is executive chef) from Oceana Oyster Stout beers sold during the promotion. 120 W. 49th St., 212-759-5941
Sushisamba is offering a ramen menu between February 15 and April 15 that New Yorkers haven’t seen before. Corporate chef Koji Kagawa is launching the Samba Ramen by Koji with his signature Peruvian and Brazilian twists on everyone’s favorite Japanese noodle soup. You’ll get a brothless version topped with uni and manchego cheese, or, for a heartier bowl, order the Shotoribu with bone marrow broth and slices of short rib. For dessert? There’s a cinnamon-sugar crispy ramen with ice cream. 87 Seventh Ave., 212-691-7885
Like Ravi DeRossi’s other establishments, Cienfuegos is now serving an entirely plant-focused menu. Executive chef Josh Moore created a menu that puts a vegetable-heavy spin on classic Cuban dishes such as ropa vieja, empanadas, and arroz con leche. On the cocktail menu, bartender Jane Danger has added non-alcoholic drinks to the roster with creative ingredients (The Panada includes Oreos and coconut puree). 95 Ave. A, 212-614-6818
At the newly-opened Fine & Rare, you’ll find yourself surrounded by antique Masonic temple doors, 100-year-old floorboards, and a roaring fireplace. But that’s not all at Tommy Tardie’s spirits-focused restaurant—sit back and enjoy the sounds of live jazz as you sip a tequila or rum cocktail with your meal. 9 E. 37th St., 212-725-3866