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Sushi Shop
Typically an investigation of the black box means it was a bad day in the sky. Here on solid ground it means dinner from Sushi Shop, where the Black Box contains 54 pieces of the stuff delivered inconspicuously while your sadsack colleagues eat steam tray take-out. That's not all: the France-based chain--there are 90 locations across Europe--offers a variety of other dishes for dine-in or take-away, overseen by award-winning Paris chef Jean Francois Piege. What they're offering is a variety of dishes ranging from traditional sushi and sashimi preparations to original and offbeat preparations (tuna tartare with foie gras and truffle sauce, tuna melt wrapped in cucumber leaf, taboule roll), plus everything in between--including beer, wine, and sake to wash it all down. (526 Madison Ave., Bet E 54th St. and E 55th St.; 212-840-5555)
Fort Reno Provisions
If you walk into a place and there's a pig's head sitting on the counter, well, that's either some sort of ominous threat or you've found a legit 'cue joint. Decidedly the latter: Fort Reno Provisions. Named for an outdoor concert spot in Washington, DC, For Reno is the project of Palo Santo owner Jacques Gautier, who's enlisted Colicchio & Sons vet, Lia Forman, to throw down on a seasonal menu of smoked and braised meats. That means beef brisket, whole-hog pulled pork, pork ribs—all of it from high-end purveyors like Heritage Foods and Pat LaFrieda—and sometimes duck, game, and whatever else ends up in the smoker. Meat also makes its way behind the bar and into the glass in the Bobbito Burns, a cocktail with mezcal, averna, benedictine, and bacon bitters. The meat has done its part; now it's up to you. (669 Union St. in Brooklyn., 347-227-7777)
Empellon Cocina (pictured)
Swapping science for salsa sounds like an average day in the life of a college student. But for Alex Stupak it meant dipping out of WD-50 to open a taqueria, Empellon. The gambit paid off: less than a year later he's expanded with Empellon Cocina. Like the first edition, it has a sort of contemporary elegance, mixing vibrant art with dark wood, white leather banquettes, and exposed stone. Unlike the Taqueria, Cocina swaps out tacos for small plates like cuttlefish with heirloom potatoes, chorizo mayo, and black mole; prime beef rib eye cap with menudo and puffed tendon; and pork ribs with white bean puree, masa balls, and green mole. There's also a small section of the menu dedicated to masa, as well as some of the vegetable and cheese dishes available at Empellon 1.0. (105 1st Ave., bet E 6th St. and E 7th St.; 212-780-0999)
Amelie
Until now New Yorkers had only one Amelie, a whimsical movie from the other city we could see ourselves living in. Now there's a new game in town with more to offer than the adorable Audrey Tautou (a tall order): wine and cheese. San Francisco-based Amelie has opened a sister spot for the Polk Street original, right in the heart of the Village. It's a wine bar with juice by the bottle (a few hundred), glass, and flight, plus a menu of bites including cheese, charcuterie, pate, and other French classics. (22 W 8th St., bet. 5th Ave. and MacDougal St.; 212-533-2962)
Super Linda
Partners Matt Abramcyk and Serge Becker (among others) have produced no shortage of bankable nightlife and dining spots: La Esquina, Smith & Mills, The Box, Tiny's, and so on. If not the Newman and Redford of this scene, they are the Pitt and Clooney, or certainly the Damon and Affleck. Any way you dice it, Super Linda is an anticipated opening. What diners will find in the the two-level Tribeca spot is a bar and restaurant at street level and a lounge beneath, serving Latin American cuisine and sporting decor elements as diverse as neon lights and paintings of horses...cohabiting. (109 West Broadway, near Reade St.)
Buddha Beer Bar
Easing suffering isn't so hard: you can follow the Noble Eightfold Path, or you can grab a brewski at happy hour. Bringing a touch of both to Washington Heights is Buddha Beer Bar, a 24-tap-equipped joint serving no Bud, Stella, Coors, or Blue Moon. Instead patrons will find a lavish selection of craft beers from around the world, including Brooklyn Blast (made in Williamsburg), Wandering Aengus Ciderworks (Oregon), Wexford Irish Cream (England), Jever (Germany), and Allagash Interlude (Maine). The is equally diverse, with options ranging from grass-fed burgers, and Berkshire pork sliders to Korean tacos to deep-fried pizza pepperoni and mozzarella sticks. A monastic life or a trip uptown on the A train—your call. (4476 Broadway, 646-861-2595)
Reported by Jeremy Berger; photo by Sean Ellingson
