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Week of November 26, 2001

Tuk Tuk
Tassanee Boonmongkol named her new Boerum Hill restaurant Tuk Tuk after Thailand's three-wheeled motorized cabs that look a little like golf-cart-size versions of Jed Clampett's rickety old ride. The toy model at the door isn't for sale, but the cans of jackfruit and curry paste on the shelves are. Although Boonmongkol is also an owner of Chelsea Thai, a grocery and lunch counter in Chelsea Market, the focus here is on prepared foods, from the familiar (tom yum, larb) to the more obscure (crispy whitefish salad, and American fried rice, a bizarre but tasty concoction that combines raisins, ketchup, sriracha, a fried egg, a chicken drumstick, and a couple of mini frankfurters, splayed wide). Live jazz on weekends adds to the cross-cultural mix.
204 Smith Street, near Butler Street, Brooklyn
 Cuisine: Thai

Looking Ahead...


Marseilles, 630 Ninth Ave. at 44th St., 212-333-2323
Set-up: Two-story, 4000 square-foot space designed in 1940's French-Moroccan style with zinc bar and ebonized mahogany accents.
Cuisine: French/Mediterranean
Chef: Alex Urena (Blue Hill)
Owner: Simon Oren (Sushi Samba, L' Express, Maritime)

Blue Fin,
Set-up: Situated in the highly-anticipated W Times Square Hotel, this 400-seater will have a floating staircase connecting its two levels and a view of the Great White Way.
Cuisine: Seafood
Chef: Paul Sale (Icon at W Court Hotel)
Owner: Stephen "BR Guest" Hanson (Isabella's, Atlantic Grill)

January, 2002

Suba, 109 Ludlow St., 212-982-5714
Set-up: Subterreanean, multi-level grotto with moat, underwater lamps, and floor-to-ceiling glass-paneled doors. Designed by Andre Kikoski.
Chef: Stephane Bucholzer (L'Actuel)
Owners: Yann De Rochefort and Phillip Morgan

Fiamma, 206 Spring St., 212-653-0100
Set-up: Tri-level space in SoHo with exterior glass elevator and 130 seats
Cuisine: Italian
Chef: Michael White (formerly at the four-star Spiaggia in Chicago and chef di cucina at Ristorante San Domenico in Imola, Italy)
Owner: Stephen "BR Guest" Hanson (Blue Water Grill, Park Avalon, Ruby Foo's)

April, 2002

Blue Smoke, 116 East 27th St.
Set-up: Jazz joint with a built-in barbecue pit at former 27 Standard space.
Cuisine: Barbecue
Chef: Pitmaster Kenny Callaghan (Sous Chef, Union Square Cafe)
Owners: Danny Meyer (Gramercy Tavern, Union Square Cafe, Eleven Madison Park)


Hear about a restaurant opening? Post an announcement - even a rumor - in the Food Forum.


Openings Archive

Week of November 19
Café Sabarsky, Market 17, Thias, Better Burger, Nipotino
Week of November 12
Deborah — Life Love Food, Pigalle, Jean-Luc, @SQC
Week of November 5
Across the Street, Mezz@Town

and more ...

Photos: Patrik Rytikangas.
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