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Robert Newton might have cooked at places like Le Cirque and Tabla, and as a private chef in Manhattan, but he grew up in Arkansas, and it’s his seasonal, ingredient-driven notion of “cleaned-up Southern” that the chef wants to showcase at his first restaurant, Seersucker, opening late next week. Newton and partner Kerry Diamond converted a former Pita Grill into a 40-seat spot with a zinc bar, whitewashed brick, and wood salvaged from old snow fences.

Serving breakfast, lunch and dinner, the latter has a seasonal menu of snacks (fried bologna sandwich), appetizers (crispy catfish with celery seed vinaigrette), and mains (duck breast with pork jowl perloo, morel mushrooms and burnt sorghum). A “biscuit box” comes with housemade jellies and preserves; and Nashville-style spicy fried chicken—fans of Prince’s, take note!—is a staple. Country ham figures prominently, as do grits, and sweet tea will be served year-round, along with American wines and beers either local or Southern. — Rob Patronite and Robin Raisfeld

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Best of New York Awards

• Best Toddler-Friendly New Restaurants (2011)

Featured In

• Adam Platt's Where to Eat 2011 (1/3/11)

Recipes at Seersucker

• Chocolate Croissant Bread Pudding (2012)
• Concord Grape Soda (2012)