New York City restaurant openings and news

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Peter Philis, whose great-grandfather founded Lexington Candy Shop in 1925, teamed up with fellow restaurant industry veteran Paul Modica to open this neighborhood spot of laid-back American cuisine. .

155 84th Street East, 646-838-5102, homekitchennyc.com.

A brick-walled tea room, owned by Ali Saboor and Nasim Alikhani, serves sweets like traditional cupcakes, rose-flavored donuts, and rice pudding. It’s a spin-off of Sofreh, a Persian restaurant in Prospect Heights, Brooklyn, that Ms. Alikhani owns with Theodore Petroulas. The cafe also offers some savory pastries.

252 Varet Street (Bogart Street), Bushwick, Brooklyn, sofrehnyc.com.

The Bedford, in Williamsburg, Brooklyn, has now set up a back room pizzeria for Neapolitan-style pies. (Wednesday)

The Bedford, 110 Bedford Avenue (North 11th Street), Williamsburg, Brooklyn, 718-302-1002, thebedfordonbedford.com.

City public high school students specializing in culinary studies from Food & Finance High School in Hell’s Kitchen have opened an empanadas stand at Barclays Center’s Brooklyn Market. It’s open during Nets home games and some special events, though the menu changes throughout the season.

620 Atlantic Avenue (Fifth Avenue), Prospect Heights, Brooklyn, barclayscenter.com.

The ambitious plans for a dining hall that Anthony Bourdain hoped to install on Pier 57 on the Hudson River before his death in 2018 have been revived somewhat. Instead of a two-story collection of global street food vendors, it will now be limited to the food stalls of Unesco-recognized Singapore hawkers, 18 of them, and in Midtown, not on the pier. For the reconfigured project, KF Seetoh, a Singaporean who, along with his wife Patricia, founded Makansutra, a hawker food conservation organization, and the World Street Food Congress and who had advised Mr. Bourdain, partnered with Eldon Scott. (Mr. Scott, president of UrbanSpace, a company that runs permanent and seasonal indoor and outdoor markets in several cities including New York City, was to run Mr. Bourdain’s market.) Speaking by phone in Singapore where they tasted and savored -Setting the list of market participants, Mr. Seetoh and Mr. Scott said the market will open in the first quarter of next year in a wide covered walkway that stretches from 50th to 51st Street, mid- route between Avenue des Amériques and Seventh Avenue. Mr Scott said a market selling street foods like Chilean crabs, Hainan chicken rice and southern Chinese fish balls mee pok tah in Midtown should appeal to office workers, tourists. and theater goers, noting that in Singapore, these markets thrive in all kinds of neighborhoods.

135, 50th Street West.

After five years at John Doherty’s Black Barn Restaurant at NoMad, most recently as Executive Sous Chef, Mr. Fowler has been promoted to Executive Chef.

Mr. Gross, who was at the Saranac Waterfront Lodge in the Adirondacks, is the new Executive Chef of Standard, East Village.


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