7 W. 32nd St., nr. Fifth Ave.; 212-695-9631
As is evident at any Tasti D-Lite, New Yorkers will happily line up for “ice cream” and its purportedly healthier simulacra. But if the chatter on Los Angeles food blogs is any indication, our frozen-dessert lines are about to get even longer. This week, Manhattan gets its first Pinkberry, a burgeoning frozen-yogurt chainlet that opened in West Hollywood less than two years ago and, according to the L.A. Times, has been clogging traffic and inspiring copycats ever since. Offering plain and green-tea flavors topped with everything from blackberries to Cap’n Crunch, Pinkberry is famous for its yogurty tang and its slick, modern décor, Philippe Starck chairs and all. Future branches coming soon to Nolita, Chelsea, and the Upper East Side.
199 Prince St., nr. Macdougal St.; 212-375-8275
In Christina Rossetti’s evocatively creepy nineteenth-century poem “Goblin Market,” hideous little men hawk their addictive forbidden fruits to the eventual ruin of fair young maidens—not to read too much into the name Richard Snyder and chef Richard Pelz chose for their new Soho restaurant. Here, in the former Soho Cantina space, Pelz (who’s cooked at Tintol and AZ) tempts all comers with (presumably innocuous) braised pork belly with Madeira reduction, miso-marinated beef salad, and crab salad with avocado mousse and grapefruit (pictured). The snug space has been redesigned by restaurateur Alex Freij to look as if it’s been there forever, an increasing rarity in the New York restaurant world.