Seattle Chefs Anchor Restaurants at New Nordstrom in Midtown



With the opening of Nordstrom in Midtown, New York is not only getting a huge new department store with terrazzo tile floors, it’s also being outfitted with a collection of new restaurants and bars. The Seattle-based chain takes pride in its restaurants, and, for this New York location, has brought over two notable Seattle chefs, Ethan Stowell and Tom Douglas. Mr. Stowell’s restaurant Wolf will be on the second floor with a mostly Italian menu that includes some Pacific Northwest items, like king crab and king salmon, along with polenta fritters, delicata squash with maitake mushrooms, spaghetti with uni butter and a burger. The room — with a 33-seat bar, an open kitchen and windows all around — is done in subdued gray tones with pale wood accents. On the second lower level, Mr. Douglas will be in charge of three places: Hani Pacific for pupu platters of dumplings, spring rolls and cured fish, more substantial curries and rice bowls; Jeannie’s for salads, pizzas, pastas and toasted sandwiches; and Oh Mochi for mochi doughnuts.

Not associated with Mr. Stowell and Mr. Douglas, but also in Nordstrom, are Bistro Verde, a restaurant on the fifth floor that will serve appetizers, pizzas and pasta, as it does in other store locations; Broadway Bar, on the third floor; and Shoe Bar, on the lower level. Both of the bars will feature light fare like tacos and salads. There is also a new Milk Bar in the Nordstrom Men’s Store across the street. (Opens Thursday)

225 West 57th Street; Wolf, 212-295-2184; Bistro Verde, 212-295-2187; Hani Pacific, 212-295-2186; Jeannie’s, 212-295-2185;



The latest from the chef and restaurateur John DeLucie is this plush Southern Italian seafood restaurant in a NoMad hotel, where he’s also creating the food for a lounge and a seasonal rooftop bar. For Lumaca, which means snail, he’s a partner and the executive chef, serving a menu with hamachi crudo, calamari stewed in tomato sauce, linguine with bottarga, and branzino in parchment.

HGU New York Hotel, 34 East 32nd Street, 212-683-5894, (check: 203-644-4313)

Memphis Seoul

The owners of the Farm on Adderley in Ditmas Park, Brooklyn, hope to open a bar called Rusty Nail near the restaurant, but their liquor license has been delayed. In the meantime, the space will be used to sell food to go from Memphis Seoul, a Korean-Southern restaurant in Crown Heights. Bart Hubbuch, Memphis Seoul’s owner, will be offering a menu of soul food — American and Korean, pun intended — that includes spicy pulled pork, ramen and cheese, kimchi coleslaw and bibimbap, only for takeout and delivery from a separate entrance on East 17th Street. Once the license is granted, in the next month or two, Memphis Seoul will become part of the bar. (Friday)

1701 Foster Avenue (East 17th Street), Ditmas Park, Brooklyn, 347-240-5976,

Osteria Morini at Roosevelt Field

Another branch of Michael White’s SoHo osteria has opened — this time, in the Roosevelt Field shopping center in Garden City, N.Y. — and is offering a 10 percent discount through the end of this month. The menu features many dishes also served in other iterations of the restaurant, like an extensive array of cured meats and cheeses, cacio e pepe salad, squid ink torcia pasta, cappelletti with prosciutto and truffled ricotta, and several grilled meats and seafood.

Roosevelt Field, 630 Old Country Road, Garden City, N.Y., 516-604-0870,

Domodomo Jersey City

A New Jersey branch of this West Village hand roll and sushi specialist has opened in Jersey City. It also serves an array of hot and cold dishes, including roasted cauliflower and garlic-bacon fried rice.

Jersey City Urby, 200 Greene Street (Bay Street), Jersey City, 201-267-0222,


A one-night pop-up on Nov. 13 of this West Village restaurant from Jonathan Waxman, which closed this year, will take up residence in the Empire Diner in Chelsea. Called Grey Goose Friendsgiving Diner and sponsored by the vodka brand, the family-style dinner will consist of a kale salad with mushrooms, pumpkin gnocchi, steak with hot sauce, roast chicken with salsa verde, dessert and cocktails. There will be seatings from 6 to 8 p.m. and 9 to 11 p.m., $195. In addition to the seated dinner, Mr. Waxman’s roast chicken with salsa verde, potatoes and other vegetables can also be ordered 72 hours in advance for delivery nationwide, or 24 hours for Chicago, from Nov. 11 through Dec. 31, $200. The package includes three roasted chickens with sides and a bottle of the vodka, with instructions for reheating the food and preparing a vodka and tonic cocktail; $20 of the price of the delivered meal will be donated to Meals on Wheels America.

Nov. 13, Empire Diner, 210 10th Avenue (22nd Street), For the delivered dinner, starting Nov. 11,


For the 2020 Michelin Guide New York City, restaurants in Westchester County, just north of the city, have been added for the first time. Blue Hill at Stone Barns in Pocantico Hills, N.Y., received two stars; its sibling, Blue Hill in Manhattan, holds one star. Atomix in Manhattan was elevated to two stars from one. The guide lists eight new one-star restaurants, and the five three-stars with the highest ranking remain unchanged. A total of 24 Westchester restaurants are included in the guide.

2020 Michelin Guide New York City sold starting Wednesday, $18.99.

Chefs and Restaurateurs on the Move

David and Vanida Bank

After 15 years, David and Vanida Bank have sold Land Thai Kitchen, their compact Thai restaurant and an Upper West Side staple, to their employees. The employees will continue to run it while the Banks and their partner, Brian Ghaw, concentrate on their other restaurants, Pure Thai Cookhouse and Taladwat in Hell’s Kitchen.

Jamie Kenyon

A native of Manchester, England, this chef has worked for years in a number of Italian establishments in New York, including La Sirena and Eataly, and he’s bringing his expertise to Bottino, a restaurant popular with the art world in Chelsea. He’s adding fresh pastas and some inventive Italian dishes to the menu.

Morgan Jarrett

Patina Restaurant Group, which runs State Grill and Bar in the Empire State Building, has assigned this chef, a Texan, to head its kitchen. She was at Yellow Magnolia Café in the Brooklyn Botanic Garden, which Patina also manages. A more seasonal menu is on tap now at State Grill.

Mark Strausman

This chef, whose name became synonymous with the restaurant Fred’s at Barneys in the department store’s Madison Avenue flagship, has left that restaurant. He was the managing director of the restaurant and created the menus. Fred’s remains open. In March, Mr. Strausman, 62, expects to open Mark’s on Madison, a project he has been working on for more than a year, in the former A Voce space at 41 Madison Avenue (26th Street). He said it would be a fine-dining restaurant in the evening and more casual during the day, with an emphasis on Italian fare. His plans include a bakery for the space.


City Bakery

There was no Instagram when City Bakery first opened in 1990, steps from Union Square. But that’s where the official notice of its closing, just shy of 30 years, went up. Though Maury Rubin, the owner, said that business was good and that he was coming into the busy holiday season, the decision was driven by what he described as a longstanding financial situation that had to be resolved. Once it’s taken care of, he said, he plans to work on another bakery. The City Bakery originally opened at 22 East 17th Street and moved in 2001 to 3 West 18th Street, where it continued to offer its pretzel croissants and hold an annual winter hot chocolate festival. Mr. Rubin also opened several environmentally sensitive Birdbath bakeries around the city. Of those, only the location at 140 East 45th Street remains.

General Deb’s

This 18-month-old Sichuan restaurant in Bushwick, Brooklyn, was forced to close after a possible gas leak. There are no plans for reopening it.

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Florence Fabricant is a food and wine writer. She writes the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside the monthly wine reviews. She has also written 12 cookbooks.

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