Comic (strip) relief at Tokyo Bar, in Tribeca
(Credit: Noah Kalina)
If you’ve always craved a side of manga with your sake, then this strung-out, walk-in comic strip straight out of a Hayao Miyazaki hallucination (yep, there literally are Japanese comic strips on the walls) just might be your kick. Brought to you by the same folks behind B Flat (who, in turn, defected from Angel’s Share), Tokyo Bar’s neon-splattered dugout in Tribeca offers up “Japanese comfort food”—concoctions that incorporate Western ingredients like ketchup, pasta and mayonnaise; in Japan, they’re simply called “café meshi” or “meals served at cafés.” Menu items include Omu-rice (rice-filled omelettes drenched in gravy), Napolitan (spaghetti made with ketchup and sausage) and Tokyo Beef Stew (served with sour cream on top). And since the place comes courtesy of the B Flat peeps, you can expect a bevy of curious cocktails, such as wasabi-infused vodka and choco-banana liqueur. You don’t need Akira’s psionic powers to figure out one thing: The place rocks. 227 Church St. between White and Franklin Sts. 212-966-2787
Grayz
Gray Kunz’s highly anticipated overhaul of the old Aquavit space is finally ready for its closeup, with an uber-glammed-up bi-level cocktail bar and lounge sporting several enclaves for private parties. A former Rockefeller residence, the space has been stripped down to its original architectural details—19th-century fireplaces, brick walls, archways—which provide a dramatic backdrop for Grayz’s undulating, curved bar and a two-story wine wall. Kunz and executive chef Martin Brock will be offering an array of sweet and savory finger foods such as salt stone shrimp, while the wine list promises a deep selection of champagnes and sparkling wines. 13-15 W. 54th St. near Fifth Ave., 212-262-4600
Bobo
French-born chef Nicolas Cantrel, an Alain Ducasse alum, is at the helm of this modern European restaurant in the Village, whose name tips its hat to the Village’s “bourgeois bohemian” spirit (yep, try telling that to Marc Jacobs and Ralph Lauren’s sleek Bleecker Street shops). Located at the space of the legendary John Clancy restaurant, Bobo seeks to capture the feel of a “European dinner party,” with eclectic antique-chic tchotchkes to match: vintage goblets, an old organ, even original cookbooks from John Clancy itself. 181 W. 10th St. at Seventh Ave., 212-488-2626
Fiamma
Think of it as Fiamma 2.0: When chef Michael White hopped over to L’Impero and Alto (where he’s been winning raves of late), he left a void in Stephen Hanson’s renowned Soho Italian eatery—and an opportunity to spiff things up. After undergoing a minor face-lift, the restaurant has reopened with James Beard winner Fabio Trabocchi as chef-partner, who brings with him a phalanx of four-star Washington Post reviews for his recent stint at Maestro, in MacLean, Va. He tell us via e-mail: “My vision is to bring my interpretations of regional cuisine and the rich culinary heritage of Italy to the plate in a stylish, contemporary way that complements the ambience of Fiamma." To put his stamp on the menu, Trabocchi has reimagined the classics: Carpaccio comes rolled in tofu that has been marinated in lemon juice, balsamic vinegar, honey and olive oil, while sea urchin sits atop pasta with sardines. 206 Spring St. at Sixth Ave., 212-653-0100
Graffiti
Arguably one of the country’s most celebrated pastry chefs, Bombay-born Jehangir Mehta won admirers—and pushed palates—with his deliriously avant-garde creations at Jean Georges and Aix, where he wielded ingredients like star anise, licorice and candied celery. Now, he branches out with this sweet-and-savory spot in the East Village, an eclectic shoebox-size boite with only 18 seats, which is exactly how he wanted it. “My main basis was to be small,” he says. “I’d rather make seven little restaurants rather than one big one.” While the Indian-influenced space, which he designed himself, may be tiny, expect flavors that are mammoth: Mehta will be serving up equally eclectic, international small plates that, natch, will feature his trademark affinity for bold flavors and spices: chiles, sambhar, tumeric and, yes, star anise. 224 E. 10th St. between First and Second Aves. 212-464-7743
