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Violet Opens, With Rhode Island-Inspired Pizza From Matthew and Emily Hyland

Rhode Island, where Emily and Matthew Hyland met in college, has inspired their sixth and most elegant restaurant. For this latest venture, the two, who were instrumental in bringing square Detroit-style pizzas to Brooklyn, Manhattan and Nashville, are focusing on grilled pizzas in the style of Al Forno in Providence — neither round nor square but “misshapen,” as Mr. Hyland put it. They’re topped with clams, hoisin sauce and duck prosciutto; grilled squash, Sichuan oil and chevre; and other combinations. There are also stuffies, the fist-size baked clams loved by Rhode Islanders, though Mr. Hyland said he would use more modest littlenecks instead of quahogs. The chef on hand is Alex Ureña, whose restaurant Ureña received two stars from Frank Bruni in The New York Times in 2006. Mr. Hyland will oversee the menu, which includes varying pasta dishes and plates. All come from an open kitchen in the back of the intimate space, which has a warmly lit arched ceiling and Art Deco touches. (Opens Thursday)

511 East Fifth Street (Avenue A), 646-850-5900, violeteastvillage.com.

In planning the menu for the restaurant in the Hôtel Americano in Chelsea, the chef Franklin Becker started to look to Mexico. (The hotel’s owners are from Mexico City.) But then, he said, he spoke with members of his staff, who came from Peru, Ecuador, El Salvador, Colombia and the Dominican Republic, in addition to Mexico, and invited them to explain the dishes they like to cook. Those conversations informed the menu. Acapulco-style ceviche, Peruvian leche de tigre shrimp, Colombian potato empanadas and Salvadoran mushroom pupusas are some of the dishes. Tacos, fish or steak for two, and arbol-spiced chicken are also on the menu. Mr. Becker has come up with savory churros crullers stuffed with cheese and garlic-jalapeño butter. The room is mostly gray, with marble tables and black leather seating. (Thursday)

518 West 27th Street, 212-216-0000, hotel-americano.com.

Last summer in SoHo, palms and other greenery decorated Gitano NYC, a pop-up version of a restaurant in Tulum, Mexico. It stayed open until October, despite a couple of interruptions by the city health department. Now James Gardner, who runs Grupo Gitano, has relocated it to the nearby James Hotel. The semi-underground room that was David Burke Kitchen is thick with trees and plants. Gitano’s esteemed consulting chef, Mads Refslund of Sweden, and the executive chef and partner Yvan Lemoine are overseeing the creative Mexican menu.

The James Hotel, 23 Grand Street (Avenue of the Americas), 212-201-9119, grupogitano.com/nyc.

A West Village branch of this Italian restaurant with roots in Pistoia, Italy, near Florence, has opened. For fans of its mostly Tuscan menu, it’s in the nick of time: A fire on Christmas morning caused the East Village location to be closed temporarily. The new restaurant seats only 20, and does not take reservations.

114 Christopher Street (Bedford Street), 646-609-2911.

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