Members of the sprawling Batali/Bastianich fan club are already bull-rushing into this lavish establishment, which opened only a couple of weeks ago in Chelsea. It’s being billed as an “haute Babbo” experience, complete with haunches of beef cut tableside and valet parking (85 Tenth Ave.; 212-497-8090).
The newest venture by Geoffrey Zakarian (pictured) is about to open in the recently renovated Carlton Hotel on lower Madison Avenue. Rustic versions of his eclectic highbrow cooking—lobster bisque, hand-cut steak tartare with chanterelles—are already on display at the Country Café downstairs (90 Madison Ave.; 212-889-7100).
The inventive British chef Paul Liebrandt returns to prominence with this splashy new restaurant in the former Le Cirque 2000 space at the New York Palace Hotel. Liebrandt made his reputation spritzing foie gras with clam juice and cooking côte de boeuf with coffee grounds in thatches of hay. The food here is supposed to be more sedate—we’ll believe it when we see it (455 Madison Ave.; 212-891-8100).
Andrew Carmellini, formerly of Café Boulud, will try to get in on the Italian gold rush when he opens this long-awaited new restaurant in the Flatiron district later this winter (41 Madison Ave.; 212-545-8555).